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KROŠTULE

They originally come from Venice and are usually prepared during the Carneval period. The dough consists of two egg yolks, one whole egg, a spoon of Maraschino, a pinch of salt and some flour. When the  ...

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SPIT- ROASTED LAMB

Spit-roasted lamb is one of the most typical and tastiest Dalmatian dishes. The whole lamb is put on a spit and roasted on an open fire of aromatic wood until the skin becomes of golden yellow colour.  ...

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ALMONDS IN SUGAR

Melt the sugar in a small quantity of heated water. When it boils add cleaned almonds and mix them continually until they start changing colour. Turn off the heat and let them cool. The ratio between  ...

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ANASTASIA'S DREAM

The city of Zadar is protected by four patron saints: Anastasia, Zoilo, Simeon and Grisogone. Donat was the bishop of Zadar, and in the 9th cent. he received relics from the Byzantine car Nikifor, the  ...

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SALSA

Salsa is a traditional Dalmatian sauce. It is prepared as follows: place the chopped onions, garlic and parsley in olive oil. Add tomatoes cut in cubes and braise over high heat until the water fizzles  ...

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BOILED LAMB MEAT

Fresh lamb meat, without bones, is placed in boiling water together with sesame and onions and left to cook at low heat. When it is half ready, a potato, if wanted, can be added, some celery and grated  ...

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CHICKEN TINGULET

Drizzle pieces of chicken meat in hot oil until they become golden. Then add thinly chopped garlic and onion. Braize and add white wine until the meat becomes soft. Add a deciliter of stock soup, a pinch  ...

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BROAN BEANS

Let the thinly chopped onion drizzle in oil and butter until it reaches a golden colour. Add grains of broad beans that have precedingly been cooked in boiling water, finely cut bacon or pancetta, a clove  ...

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TUNA TRIPES

Drizzle the finely chopped onion in olive oil until it turns golden. Add well-boiled and chopped tuna tripes. Let it simmer for ten minutes. Then add garlic, parsley, salt and pepper, some skinned tomatoes.  ...

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SWISS CHARD WITH POTATOES

Put some potatoes cut into pieces and two cloves of garlic into salted water and let them boil. After ten minutes add to the potatoes double the quantity of Swiss Chard. Let it boil for ten more minutes,  ...

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