Traditional Dishes of the Hinterland

By Ivana Zupan 21 January 2016

Whenever I get the chance, I love to ask people about their traditional food. About the food of their grandmothers, about the way it was prepared, about ingredients, specialities, combinations. Mostly, preparing food was about patience, either in preparation or the actual cooking of a dish.

Something in those lines, I found today at the Kozička Poljica i prijatelji FB page. It is a quick summary:

"Since, there are so many TV shows, that are trying to promote some fancy meals and many people, especially younger ones are following these trends, I would like to dedicate this theme to dishes of our hinterland.

While the usual coastal diet is more about light meals, in the hills of the hinterland, the diet was much heartier. The need for caloric food was a way in which the population adapted to the harsh mountainous climate. Beans, potatoes, cabbage, especially sauerkraut were the main ingredients used daily for meals in this area. The most appreciated meals were collards, kastradina, corn, sauerkraut...

Different porridges were used - cooked from millet or barley (prga) or corn (pura). From dairy, mostly it was boiled cow´s milk or sheep´s milk (varenika) and sour milk as well. Donuts (uštipci) and privrte were used as the main sweet pastries. To quench thirst, water and wine were used and for heavier tasks it was rakija or sauerkraut juice (rasol). "

Traditional Dishes of the Hinterland

Search