Easter in Croatia – EMBRACED BY RIVERS All the delicacies of the world i…

Easter in Croatia

EMBRACED BY RIVERS

Delicacies of the East: Kulen Sausage and Carp

The cuisine of the east of Croatia will have every traveler in awe of its simplicity and ingenuity. It is therefore no surprise that the well-known Slavonian hospitality will welcome you with a pig roasted on a spit, trganci (a type of pasta tatters) with cheese and čvarci (a type of bacon crisps), homemade bread, kulen and spicy sausage made of an autochthonous Fajfer pig. You will also be able to enjoy other numerous delicacies from the cauldron, such as fish papirkash or a traditional meat stew called čobanac, dried carp or carp prepared over an open fire, all well-seasoned with ground red paprika. Before you know it, you will be served the famous Ilok ćevap, of Turkish name and with a Hungarian sauce, and golden yellow cornbread bazlamača with black plum jam. Last but not least, is the endless list of dishes made from chicken soup with homemade noodles and listarići (the so called torn pants fritters), not to mention masnica, the poppy seed or walnut roll and kirbaj cookies.

Kulen: A Culinary Icon

There are two main types of kulen - from Slavonia and Baranja, the latter one containing along with meat, garlic, sweet and hot paprika and salt also white pepper. To make the kulen 90 % of top quality meat is used - thighs, cutlet and tenderloin, and the remaining 10% is good quality fat, i.e. fat from pigs of extended fattening; from 160 to 170 kg, anything above that reduces the quality of meat. There are of course many recipes and cooking methods, one of which is to smoke the stuffed kulens with cold smoke on hornbeam, ash and beech wood for they are white trees and do not contain tannic acid and resin. The ideal conditions in which they mature include 75 to 85% humidity and a temperature not higher than 15 degrees Celsius.

In November 2017 the European Commission approved the request for the EU geographical protection status of "Slavonski kulen"/ Slavonski kulin". The same request was approved for "Branjski kulen" in September 2015.

When meat is stuffed into smaller intestines, kulen is called Kulenova seka (Kulen's sister). The content is the same as in kulen, but the smoking period is shorter because of the smaller intestine and can therefore be eaten sooner.

Carp on a Forked Branch or Open Fire

Carp on a forked branch is a special delicacy, looks very appealing and you should try it at least once. For the forked branches it is important they do not damage the skin of the fish and that all the gut is thoroughly removed in order to

The cuisine of the east of Croatia will have every traveler in awe of its simplicity and ingenuity.

get clean meat. Pay special attention to the bitter stone in the head of the carp just under the gill that needs to be removed to lose the bitter taste. Spices traditionally include only salt, although some add a little oil and paprika. Apply plenty of salt on the skin and meat of the fish because the fish will only "take" what it needs. The dish takes a little more than a half an hour to be ready to eat but be careful to turn the fish over when the skin becomes crisp

Fiš: Freshwater Fish Stew

It is said that fish swim three times, once in the Danube, then in a cauldron, and finally in wine so make sure you accompany your Fiš with a good bottle of wine. If you are a lover of white wine, Riesling is the best choice, and for red wine lovers a glass of Cuvee. The most important ingredient of a good Fiš is, of course, the fish and good quality ground paprika. It is usually made from carp or pike, but Prussian carp can also be added for sweetness. Never stir the Fiš because the delicate fish meat will fall apart, only gently shake the cauldron

(like when preparing Brudet, the sea fish stew). As for the dough, the best choice is homemade noodles.

Čvarci: Traditional Pork Crisps

Almost every household in Slavonia makes Čvarci from melted pork fat. It is interesting to note that once traditional drying and smoking of carp is considered of reviving, seeing it is good as dried meat, so why not make "čvarci" as well. In any case, they are extremely difficult to make at home, so it would be best to ask the locals where to buy them, and then nibble on them in the privacy of your home when you want to go back to the days spent in Slavonia.

Tačkrle: Sweet Potato Dough Delights

"Little bags" or "pillows" made of potato dough and are commonly filled with plum jam, but those filled with poppy, walnuts or cream are also popular. Tačkrle, tačci, taške or tačke are one of those dishes that take us back to our childhood when they were a must on our grandma's dinner table.