Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times
This delicious dessert pie has a meringue-like blackberry filling on a sweet buttery crust topped with a crumble topping
This hearty Croatian / Serbian soup is a made with lamb shanks or meaty lamb bones and the classic Mediterranean trio of green capsicums, onions and tomatoes and then creamed.
When in season these globe artichokes are stuffed with a herb and garlic breadcrumb mixture and served with vegetables as either a main dish on its own or as a side dish.
Croatians enjoy potato salad with an oil-and-vinegar dressing instead of mayonnaise or sour cream, which makes it a perfect picnic food. This is best if made the night before.
A Serbian pie could, in general, be named in two ways: according to its mode of preparation, or according to its filling (although not every pie is prepared with every filling). For example, a Bundevara is a pie filled with pumpkin and could refer to either a savijača (made of rolled filo) or a štrudla (made of rolled dough). Both sweet and salty pies are made, and some pies could be prepared in the same way with either sweet or salty filling.
Pogacha is a white bread claimed by Serbians, Croatians and Macedonians. It is similar to Italian Vienna bread in texture and flavour and there are as many recipes for it as there are shapes. This one-rise recipe produces a round loaf.
Croatian krafne or pokladnice, Bosnian (krofne), Serbian (krofne) and Slovenian (krof) are filled doughnuts. They are round and usually filled with jelly, marmalade, jam or chocolate. They can also be filled with custard, or cream, but that is usually less common.