All posts tagged Croatia
Posted by Maninas on 28 May, 2014
I’ve always loved burek. It was my favourite lunch treat at school. I used to have cheese burek with plain, and my best friend with strawberry yoghurt. We’d sit in the parks near our school and look at the sea. Surprised that a kid from Croatia lunches on what is by all accounts a Middle Eastern treat? Don’t be. Burek is firmly part of the eating tradition in the countries of the former Yugoslavia, a legacy of the Ottoman Empire.
If you are yet to be introduced to this deliciousness, burek is layers of thin thin pastry, filo-like but somewhat thicker, stuffed with a variety of fillings. Cheese, meat, spinach, potatoes – these are just some of the examples. In our parts, there is even a sweet version stuffed with grated apples, probably a playful offspring of the Ottoman burek and the Central European apple strudel. To a Croatian, a burek is any of the afore-mentioned; to a Bosnian, burek is only the one made with meat, all others are simply pies (pite, or pita singular). Here bureks normally come in coils, or layered in trays (tepsije – probably from the Turkish tepsi). In Turkey, burek or börek comes in all shapes (cigars, triangles, coils, envelopes, layered larger pies, etc.), and is both baked and boiled. It is made with the thin yufka dough, or even with puff pastry.
Posted by Maninas on 11 April, 2014
Phone: 3361 623, 3361 333
Contact person: Matko Kovacic
Facilities: Parking place, Disabled access
Service: 5/5 Atmosphere & Decor: 4/5
Would I eat there again: Absolutely! I’d come back just for the perfectly barbecued cevapcici!
If you ever visit the gorgeous little town of Samobor, which you must do (!), I definitely recommend that you drop in Samoborska pivnica or the Samobor Beer House! It offers what every good beer house should offer: a variety of perfectly grilled meats and homemade sausages. They also serve Zagorje strukli, a strudel-like pasta with cottage cheese, which is a speciality of the Zagorje region. In addition, you can get here the local Samobor specialities such as bermet (an aperitif made of red wine and citrus fruits, made to a special recipe of the Filipec family), samoborska mustarda (Samobor mustard, made to a secret recipe by the Filipec family again) and samoborska kremsnita, a type of custard slice that made this little town near Zagreb famous all over Croatia.
The beer house is pleasantly decorated, with beautiful vaulted ceilings, and an exhibition of paintings for sale. It also has a patio, so one can sit outside. The place was not like your usual beer house, but with just a little bit more of everything: tasteful decor, excellent food and service. The service was particularly good: fast, friendly and very professional.
We had a fantastic mixed grill here, along with some side dishes of chips, beans and mixed salad. From the grill, I would definitely highlight the cevapcici, minced beef and pork kebabs, which were possibly the best cevapcici I’ve ever had! They were deliciously juicy and barbecued to perfection! The beans were also to die for, cooked in a vegetable sauce, and finished off in the oven afterwards. Alongside the grilled meats we had the inevitable ajvar, and the famous samoborska mustarda (Samobor mustard). I quite liked the Samobor mustard, it was rather spicy, slightly sweet and smoky.
With all the beer we had, we forgot to have bermet, sadly. And the desserts and the kremsnita? Trust me, there was no space left for the desserts! Also, I hate to admit that the three big eaters that we are did not manage to finish off their fantastic mixed grill… We don’t like to admit this, but we were defeated by the sheer size of it…
Yeap, we will definitely come here again!
Posted by Maninas on 11 October, 2007
I sorted out my image posting problems, thanks to the kind people who replied to my pleas! Once again, thanks, people! Here is a post, long overdue, that I prepared ages ago, but I’m posting it only now.
Stuffed vegetables are hugely popular in my part of the world: courgette, aubergine, sometimes tomatoes, but above all – peppers (punjene paprike in Croatian). Basically, uncooked peppers are stuffed with a mixture of beef (and sometimes pork) and uncooked rice. The peppers are then placed in a big pan, and covered with very smooth tomato sauce, to simmer until done. Every cook has his or her own variant of the recipe, adding a bit of this, and a bit of that, too add their own personal touch. This is how my mum makes stuffed peppers (punjene paprike).
Stuffed peppers were my favourite dish when I was growing up. I used to break the pepper in half, scoop out the meat, eat it, and leave the pepper ‘skin’ on my plate! Nowadays I know better, and eat the pepper, too! I love the combination of meat, pepper and tomato sauce. I love to dip bread in the sauce, or a piece of potato. This makes me smile already! Gosh, I had this this a few days ago, and I’m craving it already!
This is not a quick dish, but it is well worth the time. The peppers taste great the next day, too, so we often make a larger quantity. We did this this time, too, and had it the next day, too! Yum! Lucky me! We – I mean mainly mum! I was busy taking photos and making notes, during which mum was wonderfully patient! I thought she’d chase me out of the kitchen, me and my clicking, and moving the dishes around! – Thank you, mum!
Stuffed Peppers / Punjene paprike
SOURCE: mum’s recipe
PREPARATION TIME: 20 – 30 min
COOKING TIME: 2 – 2.5 h
14 large peppers*
1 kg beef mince
0.5 kg pork mince
1 small bulb of garlic, finely chopped or crushed
1 mug of rice (uncooked)
a small bunch of fresh parsley
some bread crumbs
a little oil
Recipe HERE. Please note that you will need to double or even tripple the quantities for the sauce if you are making the recipe as above, i.e. not scaled down.
I. Tomato sauce
- Prepare the tomato sauce first, if you don’t have it already made.
II. Prepare the peppers
- Now prepare the peppers. Wash them, and remove the core and the seeds. See photo below.
- Mix the ingredients for the stuffing together in a bowl. Adjust the seasoning.
IV. Stuff the peppers
- Stuff the peppers with the mixture, but do not overfill.
V. Assembling and cooking
- Place the peppers in a pan, with the opening pointing upwards (see photo below).
- Pour the tomato sauce over the peppers. Simmer for 2 – 2.5 hours. Add some flour mixed with water to thicken the sauce to the desired consistency.
- Serve with boiled potatoes, or mashed potato.
* If you are using large peppers, allow one per person per serving. If you’re using small peppers, allow 2 per person per serving. We got 14 servings out of these peppers.
** We normally make it in advance.
You can use beef mince only. Mum sometimes adds cubes of pancetta to the sauce.
Why not use a mixture of your favourite spices to spice up the mince? I might do that myself, although there is nothing wrong with going simple, and enjoying the tastes of the meat, and the vegetables just the way they are!
As I said, this used to be one of my favourite dishes when I was growing up. I still like it a lot! What more can I say? Do try this recipe!
Posted by Maninas on 6 October, 2007
10 000 Zagreb
During our recent trip to Zagreb, we were recommended Kaptolska klet, a well-known Zagreb restaurant serving a wide array of dishes, including a number of regional specialities such as purica s mlincima or roast turkey with mlinci (a type of pasta strips cooked in turkey juices), and štrukli (strudel-like pasta with cottage cheese). We love both the štrukli and the turkey with mlinci, so we decided to go there for dinner with a group of friends. Unfortunately for us, this turned out to be a rather mediocre dining experience, where fairly good food was spoilt by appalling service.
The restaurant is located opposite the Cathedral, and only a very short walk away from the main square, Trg Bana Jelacica. The décor is uninspirational, and slightly tacky. One highlight would be a few paintings done in the style of Naïve Croatian Art; that is, if you like this style of painting. There was live music there, which was not necessarily a plus – it was too loud, and it didn’t go well with eating atmosphere. Still, we decided to give it a go, because of its reputation, and because we thought it would be nice to sit on the terrace. The latter was a bad idea, since it was a rather cool night, so we quickly moved inside.
When we arrived, just before 8, the restaurant was full, so I made a reservation for 9 o’clock. I received a rather unfriendly welcome by a very young waiter who barked at me not to be late. I disregarded this sign, too, because I was in too good a mood to care that night. Alas, I didn’t know this was going to be our waiter for that night.
Ordering the food turned out to be a bit of a hit and miss situation: unfortunately, they had no turkey left, nor what seemed like half of the other dishes from the menu. In the end, most of us ordered baked or boiled štrukli for starters, and some people had kulen, a type of local spicy pork sausage with paprika, and tagliatele with pancetta and cream. For the mains, we had barbecued pork stuffed with prunes with mlinci or with roast vegetables, ćevapčići, pancakes with nettle stuffing, two types of steak (one of them with prunes), a dish called Merry Zagorec platter (grilled pork with potato and đuveđ, which is a type of tomato risotto), and grilled chicken. I enjoyed very tasty štrukli for starters, and beautifully grilled pork stuffed with prunes as the main course, but my mlinci were a little cold and slightly too greasy, and my prune sauce was a bit overpowering. Apart from the nettle pancakes which were completely tastless and greasy, the food was generally very good: the starters were excellent, tasty and plentiful, and so were the mains. However, we were very disappointed by the level of service. Our waiter was not particularly friendly; he was rather coarse actually, and made many mistakes. Amongst other things, he brought us a wrong dish, and then tried to persuade a man who doesn’t eat mushrooms that he did indeed order a dish with mushrooms, even when he told him he doesn’t eat mushrooms. Then he went back to the kitchen to check, and when he came back, he mumbled to me grudgingly in Croatian that this was an order from another table. No apology to anyone though. Also, my friend’s đuveđ was substituted with a potato side dish – of course, without consulting the customer – so he ended up with two potato side dishes!
So, here is the summary of our experience at Kaptolska Klet:
Atmosphere & Décor: 2/5
Would I eat there again: No. I’m sure there are better places in Zagreb than this. I’d rather go and try to find somewhere else.
Posted by Maninas on 5 October, 2007