Muffins recipes

National dish of Croatia

flag of Croatia

  • Independence: 8. 10. 1991
  • Capital: Zagreb
  • Official language: Croatian
  • Population: 4 290 612
  • Area: 56 594 km2
  • International code: HR
  • Currency: Kuna (HRK)
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Jota

Ingredients:

  • 200g white beans
  • 500g sauerkraut (almost a whole 1L jar)
  • 250g cubed potatoes
  • 500g pork spareribs
  • 100g bacon, chopped
  • 4 cloves minced garlic
  • 3 bay leaves
  • 2 tbsp chopped parsley
  • salt and pepper
Jota is national food (dish) of Croatia

Instructions:

Soak dried beans for 4 hours and then cook on a slow simmer for 1.5 hours to get them prepped to a stage where they are not rock hard.  I find beans always take longer than shorter so get these going early. When beans are nearly done start on your ribs.  Place the pork ribs in a large casserole dish on high heat and brown off a bit.  Add in the sauerkraut and cook them both for about 5 minutes. Lower the heat to med-low and add your beans along with enough of the bean cooking water to just cover everything. Add the rest of your ingredients except the potatoes.  Bring to a boil and lower to a simmer.  Simmer for about 1/2 hour until the beans are almost cooked (this may be longer - I went to an hour).  You may have to top up the water if it is getting low. When you think you are nearly there add the potatoes and cook until the potatoes are soft.  This will be around 15 minutes.

Info:

Croatian cuisine is heterogeneous and is known as a cuisine of the regions since every region has its own distinct culinary traditions. Its roots date back to ancient times and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with neighboring cultures - Hungarian, Austrian and Turkish, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine - Italian (especially Venetian) and French, using olive oil, and herbs and spices such as rosemary, sage, bayleaf, origano, marjoram, cinnamon, clove, nutmeg, lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of Croatian tradition in all regions. Food and recipes from former Yugoslav countries are also popular in Croatia.

Croatian cuisine can be divided into a few regional cuisines (Istria, Dalmatia, Dubrovnik, Lika, Gorski Kotar, Zagorje, Međimurje, Podravina, Slavonija) which all have their specific cooking traditions, characteristic for the area and not necessarily well known in other parts of Croatia. Most dishes, however, can be found all across the country, with local variants. This is also why the varied cuisine of Croatia is called "cuisine of the regions".

 
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