traditional slavonian dinner

T Y P I C A L F O R T H E R E G I O N S L A V O N I J A

Traditional Croatian dinner

KULEN/KULIN

Is a type of flavored sausage made of minced pork that is traditionally produced in Croatia

It’s designation of origin has been protected.

LOW-FAT PORK MEAT - QUALITY

RED PAPRIKA – AROMA AND COLOR

GARLIC – SPICE

HISTORY: ONE PIG=ONE KULEN

“KULENIJADE” - FESTIVAL

KULEN/KULIN

The traditional time of producing kulen is during the pig slaughter done every autumn at the rural places

The pieces of kulen are smoked for several months, using certain types of wood. After the smoking they are air-dried for another several months. This process can last a two year

KULEN/KULIN

It is eaten on special family occasions such as birthsdays, weddings. Today, the sausage is made and bought for particularly important guests or given in special occasions.

AND YOU ARE A SPECIAL QUEST...SO...

DOBAR TEK!!!

SARMA

Sarma means 'a wrapped thing'

in Turkish language, from the verb sarmak

'to wrap' or 'to roll

Minced meat, usaully beaf or pork, or beaf and pork

Rice, onion, salt, pepper and various local herbs are mixed together and then rolled into large plant leaves, which is usually pickled cabbage

SARMA

Home made dish (grandmother’s prepare the BEST)

Traditionally, a pot filled with sarme is usually prepared for an entire family.

Sarma is often served as one of the main dishes during wedding ceremonies.

In diasporic communities, it is often cherished as a reminder of their former homelands

It’s a traditional meal for Christmas and other religious holidays, especially on New Year's Day

SARMA

Very interesting about Sarma:

There is a story that sarma was invented by the Franciscans priests to hide how much meat priests eat really

There is a story that sarma have the best flavor when heated at least seven time

Croatians like’s sarma so much that we even have a really popular rock'n roll/punk song about it

JANJETINA ISPOD PEKE (lamb under the bell)

Roasting under the bell is a traditional Balkan way of preparing food. The bell is originally called peka. This way of preparing food goes way back into the past traditions of Balkan people.

It is connected to the notion of a fireplace as the heart of every traditional house, where families get together, where meals are prepared, where everything happens.

The most common food prepared under the bell is lamb

JANJETINA ISPOD PEKE

Food prepared this way has a really special flavor and cannot be compared to anything else.

It is partially roasted, partially cooked in it’s own juices

It is usually made during Easter, holidays or important occasions.

LUNGIĆI U LISNATOM TIJESTU (pork in pasta)

CONSIDER A FOOD OF RICH PEOPLE. IT’S JUST FOR CEREMONY. IT’S THE BEST PORK MEAT IN A PASTA DOBAR TEK!!!

ŠTRUDLA - pita savijača

... > der Strudel >

Although the original štrudla is of Austrian origin, under the influence of the former empire on Croatia, it first found its home in Zagreb and Zagorje cuisine but nowadays it is popular in whole Croatia

It’s pasta usually filled with cottage cheese, apple, pumpkin and cherry

DRAGI GOSTI

DOBAR TEK!!!