Croatian cuisine
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Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences
Preparation of Sinjski Arambaši
Sea food plate with Gilt-head bream, scampi, Mediterranean mussel, squid and vegetables
Poultry with mlinci is a popular dish in Continental Croatia
Lamb (in front) and suckling pig being roasted on a roasting spit in Novalja, island of Pag
Stuffed leaves
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Stuffed leaves—more commonly known by its sub-types stuffed grape leaves, stuffed vine leaves, or stuffed cabbage leaves—are a food made of leaves rolled around a filling of minced meat, grains such a
Croatian cuisine
…Punjena paprika – peppers filled with minced meat (Turkish: dolma) Sarma – Sauerkraut rolls filed with minced pork meat and rice Arambaši from Sinj – similar to Sarma, but made with finely diced beef and without rice…
Yaprak sarma, Kayseri style
Drob sarma
An Egyptian tablespread featuring mahshi waraq enab