FRANCE will face Croatia in the World Cup final on Sunday... much
to England’s disappointment.
France will be firm favourites to win their second world title,
although their opponents have shown already that they are no pushovers.
But what would happen if the countries were battling each other
for the cuisine World Cup?
Again, France would be favourites, but Croatia also has plenty
Each region of the country has its own culinary traditions, all
dating back to ancient times.
Mainland cuisine is characterised by the earlier Slavic and the
more recent contacts with neighbouring cultures.
But the coastal regions have been influenced by Greek, Roman and
So, if you are visiting Croatia for a beach holiday, you will
find the chefs use olive oil and plenty of herbs and spices.
Food from other former Yugoslav countries are also popular in
We include here some recipes that Croatia’s 1,700-strong Jewish
community would make in their own homes.
For the dough:
To make the dough: Sift flour combined with salt onto surface
and make indentation in the middle. Put one egg into that indentation,
add oil and combine all ingredients using fork.
Mix some lukewarm water with vinegar and gradually add to the
dough, until it all comes together. Knead the dough with hands until
it is smooth.
Divide dough into three equal parts, brush each with oil and cover
with warm pot. Leave for 30 minutes.
While the dough rests, prepare the filling: Mix softened butter
with fresh cottage cheese, add eggs, sour cream, salt and pepper.
Take a clean tablecloth and dust with some flour. Put part of
the dough onto it, roll out with rolling pin until thin and then
begin stretching it with your palms. For strukli you don’t need
to make the dough too thin.
Cut out thick edges. It’s good to leave the dough for 15 minutes
to dry slightly. Sprinkle it with some melted butter. Brush the
filling over the dough — brush only half of the dough.
Roll it. Using your hands, separate the dough into equal parts
and cut with a plate, which seals the edges and ensures the filling
doesn’t pour out of strukli.
Take a baking pan, brush it with some butter and assemble strukli
in it. Preheat oven to 200°C.
Make the topping: combine sour cream with some salt and
pour it over strukli. Place a couple of cubes of butter on top and
finish with some grated cheese. Bake for about 40 minutes, until
golden. Serve warm.
Pašticada is a stewed beef dish from the Dalmatian region of
The original version includes pancetta, which is obviously not
kosher, but its exclusion will not affect the flavour too much.
The distinct flavour of the sauce makes this dish, espcially the
prunes and the sweet dessert wine prošek. If you cannot find prošek,
any sweet dessert wine will be fine.
Slice the garlic lengthways, chop the onions, carrots, celery
Run a sharp knife along the beef opening it up. Insert the garlic
into the slits. Place in a dish and pour some vinegar and red wine
over it, salt and pepper, bay leaf, rosemary and cover and let marinate
overnight in the fridge.
Preheat oven at 160°C. Put a bit of olive oil in casserole pan
over a high heat and brown the beef all over.
Once brown add more olive oil, a splash of prošek — or other sweet
dessert wine — onions, the rest of the marinade, including the celery
and bay leaf.
Let it cook in the oven for about 15 minutes then add the vegetable
stock, tomato paste, cloves, prunes and cover. Cook on low heat.
After about 3 hours of cooking take out the bay leaf, rosemary
and meat. With a mixer ground down the vegetables into a sauce,
adding the honey and the jam. Mix well to you get a sauce.
Carve the meat into 1 cm thick slices.
Place the meat on a plate with the sauce next to it and serve