Štrukli is a traditional Croatian dish served in most household across Zagorje and Zagreb. There are two types of štrukli, one is called kuhani štrukli (boiled štrukli) the other is called pečeni štrukli (baked štrukli) or simply štrukli.
Making Štrukli
Either way štrukli is cook the preparations are the same. A pastry is rolled out flat and very thin to cover a tables top. A mixture of cottage cheese with eggs, sour cream and salt are spread thinly across the pastry. Then the pastry is rolled lengthways from both sides into two joined rolls, and finally cut into 10–20 cm lengths.
For pečeni štrukli these lengths are placed into a baking tray, generously covered in clotted cream and baked for roughly 45 minutes until slightly brown on top.
For kuhani štrukli water is boiled and the štrukli pieces are placed into the pot. Onion and parsley are fried until slightly brown and poured into the kuhani štrukli. The štrukli is then boiled for roughly 20 minutes.
Making Štrukli
Either way štrukli is cook the preparations are the same. A pastry is rolled out flat and very thin to cover a tables top. A mixture of cottage cheese with eggs, sour cream and salt are spread thinly across the pastry. Then the pastry is rolled lengthways from both sides into two joined rolls, and finally cut into 10–20 cm lengths.
For pečeni štrukli these lengths are placed into a baking tray, generously covered in clotted cream and baked for roughly 45 minutes until slightly brown on top.
For kuhani štrukli water is boiled and the štrukli pieces are placed into the pot. Onion and parsley are fried until slightly brown and poured into the kuhani štrukli. The štrukli is then boiled for roughly 20 minutes.
Riblja čorba / Fiš paprikaš (Fisherman's Soup)
Fisherman's Soup is a hot and spicy paprika based river fish soup. The meal originates from the Hungarian cuisine, a bright red hot soup prepared with generous amounts of hot paprika and carp or mixed river fish, characteristic for the cuisines of the Pannonian Plain, particularly prepared in the Danube and Tisza river regions.
Punjena paprika
Punjena paprika is a dish made of peppers, stuffed with a mix of meat and rice in tomato sauce, the ingredients consisting of green or red capsicums, eggs, spices, salt, tomato, minced meat and rice. The dish is called punjena paprika in Croatian. There are also many variations of the dish across the Balkans.
The meat, usually ground beef is mixed with egg, rice, diced red onions, salt, herbs and spices, like garlic, ground black pepper, ground paprika, parsley or rosemary. The filling can sometimes contain mushrooms, mixed meats or cabbage.
The pepper tops are removed and the peppers are washed, seeded and loosely stuffed with the meat mixture and laid out in a large pot (tops facing up).
Enough water is added to completely cover the peppers. Spices like bay leaves, black peppercorn and other vegetables, like celery, cabbage and a whole onion may be added.
The stew is boiled until the peppers become visibly soft on the outside and the water reduces down to half. The thickening agent for the gravy is browned roux or flour and water. The heat is reduced and tomato paste, or even pasta sauce, can be added and mixed into the gravy. The dish is usually served alone, eaten with bread or with mashed potatoes and salad as a side dish. There are even other ways of serving this dish.
The meat, usually ground beef is mixed with egg, rice, diced red onions, salt, herbs and spices, like garlic, ground black pepper, ground paprika, parsley or rosemary. The filling can sometimes contain mushrooms, mixed meats or cabbage.
The pepper tops are removed and the peppers are washed, seeded and loosely stuffed with the meat mixture and laid out in a large pot (tops facing up).
Enough water is added to completely cover the peppers. Spices like bay leaves, black peppercorn and other vegetables, like celery, cabbage and a whole onion may be added.
The stew is boiled until the peppers become visibly soft on the outside and the water reduces down to half. The thickening agent for the gravy is browned roux or flour and water. The heat is reduced and tomato paste, or even pasta sauce, can be added and mixed into the gravy. The dish is usually served alone, eaten with bread or with mashed potatoes and salad as a side dish. There are even other ways of serving this dish.
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