The variety of Delicious Croatian Specialties is also Unique
Sensitive
This Croatian specialty is a mixture of vegetables, including potatoes, with meat sprinkled with spices and drizzled with olive oil. Peka is grilled under a dome that looks like a bell for about two hours. After the first hour, the meat is turned over, and the cognac mixed with Mediterranean spices and honey is added.
This unique cooking method originates from the Dalmatia region on the Croatian coast. Although nowadays peka is made using iron utensils, it used to be cooked using earthenware.
This method is used by Croats to cook many types of meat, such as chicken, veal, sausages and even octopus. The result is tender, juicy meat and soft, sweet and delicious potatoes. Sensitive is usually served with bread which is toasted in the same way. The process of cooking this typical Korean food takes a long time.
Brudet
Brudet is one of the classic Croatian specialties. A dish made from a variety of seafood, this stew is eaten along the coast in Croatia. It’s nearly impossible to come up with a unique brudet recipe, because every region, city, and home has their own version of their favorite dish.
Based on general guidelines, it is recommended to use three different types of fish. Fish is always cut into large pieces. Monkfish, scorpionfish, sea bass, or other white-fleshed fish are and types of fish that are suitable for brutes.
The addition of shellfish such as scampi, mussels is a preferred complement because these ingredients contribute the most to the taste. Brudet is usually cooked in large quantities in a traditional, heavy-bottomed wok. Fish in particular is stir-fried in olive oil, shallots and garlic, then simmered in a flavorful broth.
The broth is usually made using a combination of seafood stock, tomato sauce and white or red wine. In addition, it is added occasionally with chilies, fresh tomatoes and a touch of vinegar.
To spice up the dish, traditional Mediterranean spices are used including bayleaf, fresh parsley and rosemary. All recipes and traditions follow one rule, which is that the dish should not be stirred, but stirred by rotating the pot.
Žganci
Žganci is a Croatian dish that is usually served for breakfast. At first glance it looks quite similar to polenta from Italy. Polenta is made from wheat, buckwheat flour, corn, water, salt and cooking oil. The ingredients for the polenta used are the same as those for making žganci, however, when it comes to the taste, this Croatian dish is no less authentic.
The žganci menu is served complete with chunks of meat and honey. As for Croatians, they usually eat žganci with cheese, milk or yogurt which makes the tongue unable to stop wagging. So curious to immediately taste the taste itself right? Surely this breakfast menu will make your morning more cheerful and excited to be active throughout the day.
Hobotnica Ispod Peke
Another typical Croatian menu comes by combining several main ingredients such as beef and vegetables. However, usually hobotnica ispod peke is made with octopus seafood mixed with potatoes. Where the octopus is left intact and arranged in such a way in the middle. Thus providing an interesting center of attention. The taste is quite distinctive because it is seasoned with Mediterranean spices and honey.
How to cook Hobotnica Ispod Peke is quite unique and lasts up to 2 hours. When cooking all the main ingredients are put in a bell-shaped container. The fireplace used is still quite traditional, namely using burning coals which in fact add to the distinctive taste of Hobotnica Ispod Peke. This cooking method is known to be still used in Montenegro and Bosnia.
You can see recipes and how to cook these foods via https://www.thebearcreekrestaurant.com/.























