As winter quickly approaches here in Australia, it’s the perfect time to bring some Croatian warmth into our kitchens and homes. The season inspires us to seek out culinary delights reminiscent of Croatian warmth.
Croatian winter cuisine is deeply rooted in tradition, blending hearty ingredients with centuries-old methods passed down through generations.
A bonus from the below recipes is that they all work hand in hand, you can serve the Pogača with either of the other two dishes. Together, they create a feast of Croatian warmth.
Whether you’re seeking a quick and cozy dish, a hands-on recipe for a family dinner, or a culinary challenge worthy of a festive occasion, these easy, medium, and hard-level recipes offer a taste of Croatia’s rich and warming winter atmosphere, embodying Croatian warmth.
Grah (Bean Stew with smoked sausage):
Ready in under 60 minutes
Serves 4-6
Level: Easy
| Ingredients: | Directions: |
| – 2 tablespoons olive oil – 1 large onion (finely chopped) – 2 cloves garlic (minced) – 1 teaspoon sweet paprika – 1 bay leaf – 2 cans (400g each) white or pinto beans (drained and rinsed) – 1 large carrot (diced) – 2 smoked sausages (like Kranjska Kobasica – sliced) – 4 cups of water or mild broth – Salt and black pepper (to taste) – Optional: 1 small potato (diced) to thicken the stew | 1. In a large pot, heat oil over medium heat. Add the chopped onion and sauté until soft and golden (5–7 minutes). Add garlic and stir for another minute. 2. Stir in paprika and bay leaf, then add the sliced sausage. Cook for 2–3 minutes to lightly brown. 3. Add diced carrot, beans, and optional potato. Pour in water or broth. Stir and bring to a simmer. 4. Reduce heat to low and let it simmer uncovered for 30–40 minutes, until the vegetables are tender and the flavors are rich. Add water if it thickens too much. 5. Season with salt and pepper to taste. Remove bay leaf before serving. 6. Serve with warm bread and enjoy! |
Pogača (savoury Croatian flatbread):
Ready in 45-60 minutes
Serves 6-8
Level: Medium
| Ingredients: | Directions: |
| – 3 cups plain flour – 7g dry yeast – 1 teaspoon sugar – 1 teaspoon salt – 1 cup warm water – 2 tablespoons olive oil – Optional toppings: sea salt, chopped rosemary, olives, sesame seeds, cheese. | 1. In a small bowl, combine the yeast, sugar, and warm water. Let sit for 5–10 minutes until foamy. 2. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms. 3. Knead the dough on a floured surface for about 5 minutes, or until smooth. Place in a lightly oiled bowl, cover, and let rise for 30–40 minutes (until doubled). 4. Preheat the oven to 220°C. Transfer dough to a baking tray lined with baking paper. Pat it into a round or oval shape, about 1.5–2 cm thick. 5. Using your fingers or the back of a spoon, make dimples all over the surface. Brush generously with olive oil. Sprinkle it with sea salt, rosemary, or toppings of choice. 6. Bake for 15–20 minutes, or until golden brown on top and cooked through. 7. Serve with warm cheese, pršut, or grah and enjoy! |
More comfort food to bring the Croatian warmth
Sarma (stuffed cabbage rolls):
Ready in 1.5 – 2 hours
Serves 4-6
Level: Hard
| Ingredients: | Directions: |
| -1 tablespoon flour -500ml water or light broth – 1kg pickled cabbage leaves – 500g ground meat (half pork, half beef or whichever you prefer) – 1 small onion (finely chopped) – ½ cup uncooked rice – 2 cloves garlic (minced) – 1 egg – Salt and pepper to taste – 1 teaspoon paprika – 150g smoked bacon or sausage (sliced for layering) – 2 tablespoons olive oil or lard | 1. Remove cabbage leaves from packaging. Rinse if too sour or salty. Cut out thick stems to make rolling easier. 2. In a bowl, mix ground meat, uncooked rice, onion, garlic, egg, paprika, salt, and pepper. 3. Place a spoonful of the filling in each cabbage leaf. Fold the sides in and roll tightly like a burrito. 4. In a deep pot, place a few leftover cabbage leaves on the bottom as well as some sliced smoked meat. Layer sarma rolls tightly, adding smoked bacon or sausage between layers. 5. Pour enough water or broth to just cover the rolls. Bring to a boil, then reduce to low. Cover and simmer for about 90 minutes, until rice and meat are cooked through. 6. Whilst the Sarma is cooking, peel and boil some potatoes and prepare mashed potato to serve the Sarma with. 7. In a small pan, heat oil or lard, stir in flour and a pinch of paprika, and cook for 1–2minutes to make a roux. Stir into the sarma near the end for a richer sauce. 8. Serve Sarma with mashed potato and enjoy! (If you try the Pogača recipe as well, you can try the bread with any leftover sauce from the Sarma pot for extra flavour). |