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from Stari Karp
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These are a number of recipes supplied to me by Stari Karp. I haven't cooked them yet, and when I do they'll get their own page.

We are a big bread eaters and I make many times here in USA:

Belokranjska pogača
Ingredients

    500 g soft white flour
    300 ml tepid water
    2 tea spoons of salt
    20 g leaven
    pinch of cumin
    1 egg
    1/2 tea spoon of sugar

Preparation

To prepare the dough crumble 20 g leaven and add 3 spoons of white
flour, 50 ml tepid water and half spoon of sugar and mix everything in
dense fluid substance. Thus prepared leaven must rise for so long that
is volume increases for more than twice.

Prepare a mixture from white flour, tepid water and leaven prepared as
described above and knead it for 8 to 10 min so that you get smooth and
not too hard dough that must not stick to the hands. Cover the dough
with a cloth or with the lid of the pot where you have kneaded and
leave it rise for so long that is volume increases for more than twice.
Put thus leavened dough on the baking tray coated with oil or lard and
stretch it with your hands till it has 30 cm diameter. The dough should
be stretched over the baking tray 1 to 2 cm thick and towards the edge
the thickness should be decreasing as the dough is stretched by hands
from the centre toward the edge. The dough must not touch the sides of
the baking tray because the edge of pogača must be lower than the
centre. Cut through the dough to the bottom of the baking tray slanting
lines ca. 4 cm apart from each other from one side to the other. Spread
a fluffy egg to which a pinch of cumin is added on top of the dough. On
the top of it sprinkle a pinch of sea salt.

Bake the dough 20 to 25 min in pre-heated oven at 220°C. The finished
belokranjska pogača must be light brown baked, in the centre 3 to 4 cm
and at the edges 1 to 2 cm high.

Belokranjska pogača is served warm and is not cut but torn at the cut
slanting lines.

BOGRAC:
A popular thick stew that takes its name from the large pot in which it
is cooked. It is a kind of goulash made with three different meats,
spices, pepper, tomatoes, potato and, in season, fresh mushrooms. There
is an annual bograč cooking competition.

INGREDIENTS

250 g boneless beef
250 g pork
250 g hare or other venison meat (boar, deer)
4 onions, chopped
2 garlic cloves
1 tbsp lard (or 100 ml oil)
1 fresh paprika
100 g tomatoes or 1 tbsp tomato sauce
2.5 g ground red paprika
500 g potatoes
Laurel leaf
Hot pepper
Pepper
Thyme
Rosemary
Cumin
Salt
200 ml red wine (such as the Blue Frankish wine)

1. Fry onions on oil, add diced beef, and stew. Add water, if needed.
2. Add diced venison and stew until the meat is half done.
3. Add also diced pork, sliced vegetables, spices, and ground paprika.
4. Add salt, mix, and boil over.
5.
 After some time spread the potatoes cut into segments over the top and
cover with water making sure the potato is fully immersed. Cover the
pot
 and stew until soft.
6. Pour wine and boil again.
7. Taste the dish and additionally season, if necessary.

Roasted duck:
This excellent aromatic and tasty combination of three traditional
dishes used to be, so to speak, compulsory during festivities of St
Martin, the saint of wine (November 11).

Ingredients
1-2 ducks
150 fat
100 smoked bacon
1 dl red wine
1 kg red cabbage
1 onion
2 apples
1 tablespoon flour
salt

Preparation method
Rinse
 the inside and the outside of the duck and dry. Rub it with salt.
Slice
 the bacon thinly and put it all over the duck’s breasts. Put the duck
into the roasting tin. Heat up 80g of fat and pour it over the duck.
Roast at moderate heat until the meat is soft. Baste the duck with the
liquid made of wine, water, fat and duck’s own juice. While the duck is
roasting, prepare the cabbage. Chop it, grate the apples, and chop the
onions. Firstly, fry in fat, then simmer. Stir several times and add
some wine and some water. Finally, add a tablespoon of flour, fry the
cabbage, add more liquid, salt and boil for a while.

 Ingredients for 5 persons:
350 g beef flank
350 g venison (female or male deer)
350 g pork but
500 g onions
25 g garlic
0,5 dl oil or fat
25 g grounded red paprika
250 g fresh tomatoes
200 g fresh bell peppers
500 g potatoes
2 dl red wine (modra frankinja – Blue Franconia)
bay leaf, thyme, rosemary,
Peperoncini, salt, pepper, cumin

Preparation method
Fry
 chopped onions in fat, add grounded red paprika and pour in water.
Then
 add the beef chopped in cubes and the spices. When the beef is braised
half way through, add cut venison and after a while pork but. After
braising for additional 15 minutes add sliced potatoes and vegetables.
Cook until soft. To make the stew thicker, add potatoes cut in small
slices or a mixture of flour and water. More wine and spices may be
added, if desired.
The stew (Bograč) was named after the dish it was
 cooked in above the open fire. It is a very old dish and has been made
in ancient times but later omitted due to lack of meat.
Nowadays the
 tradition of preparing “Bograč” is still very much alive among the
Prekmurje people. The preparation method is mysterious, and that is
where the unique charm comes from. The Prekmurje peple proudly tell
that
 Bograč contains a lot of meat (at least three types), giving it its
special taste, and potatoes also contribute to the delicious taste. To
make a tasty Bograč, a lot of onions and fresh bell peppers (also
grounded red paprika) is required– the rest of the spices remain the
cook’s secret.

Ingredients for 5 persons:
350 g beef flank
350 g venison (female or male deer)
350 g pork but
500 g onions
25 g garlic
0,5 dl oil or fat
25 g grounded red paprika
250 g fresh tomatoes
200 g fresh bell peppers
500 g potatoes
2 dl red wine (modra frankinja – Blue Franconia)
bay leaf, thyme, rosemary,
Peperoncini, salt, pepper, cumin

Preparation method
Fry
 chopped onions in fat, add grounded red paprika and pour in water.
Then
 add the beef chopped in cubes and the spices. When the beef is braised
half way through, add cut venison and after a while pork but. After
braising for additional 15 minutes add sliced potatoes and vegetables.
Cook until soft. To make the stew thicker, add potatoes cut in small
slices or a mixture of flour and water. More wine and spices may be
added, if desired.
The stew (Bograč) was named after the dish it was
 cooked in above the open fire. It is a very old dish and has been made
in ancient times but later omitted due to lack of meat.
Nowadays the
 tradition of preparing “Bograč” is still very much alive among the
Prekmurje people. The preparation method is mysterious, and that is
where the unique charm comes from. The Prekmurje peple proudly tell
that
 Bograč contains a lot of meat (at least three types), giving it its
special taste, and potatoes also contribute to the delicious taste. To
make a tasty Bograč, a lot of onions and fresh bell peppers (also
grounded red paprika) is required.

I hope that you will like it :)


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