November 20, 2022 - It is getting cold in Croatia, the days are long and dark, and the Slavonian soul is starting to crave the hearty food of its childhood. The recipe we’re bringing today is like a warm hug from your grandmother, with just a little dose of a heart attack. But it’s worth it. Time for pogacice sa cvarcima.

This is one of those recipes that you needed to start preparing last year. It is made with one of the most exceptional ingredients you can find in Slavonia. We have no idea if there is an official name or what it’s called in other parts of Croatia. In eastern Croatia, its name is drožda, which could be compared to caviar or truffles in how precious it is. It is made during the process of making čvarci (Slavonian pork cracklings). To make these little cubes of fun, the fatty bits of pork (just under the skin) are usually fried in a large pot until a lot of the fat separates, and the pieces have turned golden brown. During this process, crumbs will fall to the bottom. Čvarci are then taken out, the lard is strained, and whatever is left (the mentioned crumbs) is your sweet, sweet drožda. Traditionally, this was done to use every single part of the pig when meat was not as affordable. These days, drožda is in most households kept specifically for pogacice sa cvarcima.

Pogacice is a simple sourdough with a healthy dose of the naughty stuff. They remain a very occasional treat, best served with yogurt, kefir, or sour milk. Their appearance at parties and gatherings is always celebrated. You can try and only have one, but we promise you’ll be happy to forget about the calories for a couple more.

Ingredients:

1 kg of flour

2 eggs

2 tbsp of salt

250g of drožda (čvarak lard)

1 cube (20g) of fresh yeast

500 ml of milk

2 tsp of sugar

Preparation:

Start by developing the yeast in warm milk (250 ml), a tablespoon of flour, and two teaspoons of sugar. It is ready once it rises and doubles in volume.

Add it to all the remaining ingredients and knead a soft dough. Leave that to rise in a warm environment for about 45 minutes. Again, it’s ready once it doubles in volume and becomes soft enough to leave indents which do not bounce back. Knead the dough once again and roll the whole batch out until it’s about one centimetre thick. 

Before cutting into shapes, with a sharp knife cut parallel lines diagonally on the surface to create a textured top, adding a fun dimension to the pogacice. Use a round mold or a glass (diameter up to 5 cm) to cut them out. Bake at 180 °C / 356 °F for 20 minutes or until golden brown.

For more, make sure to check out our dedicated Lifestyle section.

February 12, 2019 — Another favorite winter warmer hailing from Primorje, batuda or Primorski lonac is a traditional one-pot stew made with white and green beans, barley, sweetcorn, potatoes, and various smoke-cured pork meat like belly, ribs, shanks, or trotters.

Batuda is only found in Primorje, where it was traditionally prepared for the blue collars, whereas the word itself has its roots in the Italian word battuta which translates to "playing the trump card." It is one of those humble dishes that originated out of necessity rather than luxury, and was prepared for feeding the workers after a hard day's labor.

Nevertheless, being such a hearty yet healthy dish, batuda remains a favorite in numerous Primorje households. Here's the basic recipe:

Ingredients
200 g white kidney beans*
200 g barley
150 g sweetcorn
2 large carrots
300 g potatoes, cubed
100 g green beans
100 g tomato puree
250 g pork ribs
150 g pešt/zaseka
20 g parsley, chopped
salt and pepper, to taste

Directions
1) Start by cooking the beans. When they are half cooked, add barley, sweetcorn, and all other ingredients, except tomato puree and pešt.

2) When the meat and vegetables are almost cooked, add tomato puree and pešt. Stir well.

3) When the meat is almost cooked, remove it and cut it into smaller pieces. Return to the pot and cook all together for about an hour. Batuda must not be too thin nor too thick. Enjoy with some country-style sourdough bread.

Dobar tek!

*Beans: if you're using dried beans, you will need to start making your batuda the day before because they need to be soaked in cold water for at least 12 hours before they can be cooked. Alternatively, you can use canned beans and simply add them halfway through cooking time.

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