Croat Recipes and Cookbooks

• Coastal regions have a Mediterranean style cuisine which is influenced by Greek cuisine, Italian cuisine, and even French cuisine.
  
  
• Inland regions take their influences from Austrian cuisine, Hungarian cuisine and Turkish cuisine.

• Brudet - Fish stew, served with polenta (boiled cornmeal)
  
  
• Cešnovka - A garlic-flavored spicy pork sausage from the Turopolje region.
  
  
• Đuvec - Stewed vegetables, similar to ratatouille.
  
  
• Gulaš - A spicy beef stew, similar to Hungarian cuisine's gulyás (goulash).
  
  
• Kulen - Another variety of spicy pork sausage. Kulen is originally from Slavonia.
  
  
• Istrian stew (Croatian: Istarska jota) - A garlic-flavored stew made with bacon, spare ribs, beans, potato and sauerkraut.
  
  
• Juha od Mahuna - A green bean soup with carrots, lentils, onions and peas.
  
  
• Pašticada (sometimes known as "Dalmatinska pašticada") - A beef stew served with gnocchi (dumplings) or wide noodles.
  
  
• Sarma - Sauerkraut rolls containing ground (minced) pork and rice.
  
  
  
• Sataraš - Bell peppers and other vegetables, minced and roasted.
  
  
• Slavonski Cobanac - Lamb stew originally from Slavonia.
  
  
• Zagrebacki odrezak - Thin slices of chicken or veal stuffed with ham and cheese and then sautéed. As the name suggests, this dish is originally from Croatia's capital, Zagreb.

• Cupavci - A biscuit-like cake cut into small cubes which are covered with chocolate and dessicated coconut.
  
  
• Krafne - A type of doughnut (without a hole), filled with cream, custard, chocolate or jelly (jam).
  
  
• Palacinke - Crępes with sweet fillings.
  
  
• Rožata - A custard pudding, similar to flan.
  
  
• Strudel (Croatian: Savijaca, Strudla) - The Croatian version of strudel, filled with apple or cheese.
  
  
• Strukli - A type of ravioli, originally from Zagreb. Traditionally, strukli was eaten at Christmas, but is now eaten all year round. Strukli may be filled with either apple or cheese and is often eat with compote of dried fruit (pear, apples or prunes).

• Recipes and Cookbooks

Cooking in Croatia & Bosnia: 425 Croatian and Bosnian Recipes By Karmela Kis BookSurge Publishing Released: 2005-12-08 Paperback (208 pages) List Price: $16.99 Lowest New Price: $16.99 Lowest Used Price: $75.91 Usually ships in 24 hours (As of 16:03 Pacific 25 Jul 2008 More Info) Click Here Product Description: Recipes range from appetizers, to soups and main courses, and naturally, deserts. With an aim to restore the joy of cooking in the American kitchen, some of the delectable recipes presented include catfish in cream, eggplant mousaka, goose stuffed with chestnuts, and a host other mouth watering offerings ready for your table.

Classic Recipes From Bulgaria, Romania, Croatia & Slovenia: Over 70 deliciously authentic traditional dishes shown step-by-step in 250 simple-to-follow photographs By Lesley Chamberlain Southwater Paperback (96 pages) List Price: $9.99 Lowest New Price: $5.74 Lowest Used Price: $14.74 Usually ships in 24 hours (As of 16:03 Pacific 25 Jul 2008 More Info) Click Here Product Description: The outstanding volume on the classic cooking of the Balkan region presents a definitive collection of recipes from this fascinating area. Seafood, summer fruits and vegetables are transformed with fresh herbs and spices into piquant dishes with subtle inter-regional variations of tastes and textures.

Gregorys Mediterranean Cuisine: Recipes of Albania, Macedonia, Croatia, Turkey, and Greece By Dr. Gregory Evangelos Zotos Ph.D. PublishAmerica Released: 2006-03-20 Paperback (68 pages) List Price: $14.95 Lowest New Price: $14.95 Lowest Used Price: $16.01 (As of 16:03 Pacific 25 Jul 2008 More Info) Click Here Product Description: If you loved GregoryÂ’s Pita Pocket Full of Simple Greek Recipes and GregoryÂ’s Greek Kitchen, my first two Greek recipe books, you will savor this new book I have prepared. GregoryÂ’s Mediterranean Cuisine offers you the opportunity to prepare and savor mouth-watering old recipes and some very new recipes that were made in the old towns in Albania, Macedonia, Croatia, Turkey, and Greece. I have put together a wonderful collection of recipes that I have made very simple and easy to make. The mouth-watering tastes of these exotic locales will lie ahead for buyers of this book. It is particularly difficult to locate an Albanian, Macedonian, Croatian, Turkish, and Greek cookbook that grabs hold of the old village recipes that have that exceptional ethnic taste one can get only from the groundwork in the old towns. I have secured this in my recipe book. I would like to tender others the chance to buy my exceptional book and be able to be subjected to simple, fun, Albanian, Macedonian, Croatian, Turkish, and Greek recipes.