Croatia has become one of the world’s most popular tourist destinations and its local cuisine and fresh ingredients play a major part in keeping our guest’s mouth-watering appetite very satisfied. The mere mention of Croatia conjures up images of pristine landscapes and sparkling seas, fortified towns furnished with outdoor cafés and the friendly charm of the locals.
Why not bring a little of the Dalmatian Riviera into your own kitchen! Here are two classic recipes to whet your appetite.
ČEVAPI SAUSAGES & TUFAHIJA DESSERT
6 Servings – Prep: 15min › Cook: 15min
- 1 pound ground beef chuck
- ½ pound ground pork
- ½ pound ground lamb
- 1 clove garlic, finely chopped
- ½ cup finely chopped onions
- 1 teaspoon salt
- Finely chopped onions, for garnish
- 6 Golden Delicious Apples, peeled and cored and placed in Lemon water to prevent browning
- 2 Cups Sugar
- 2 Cups Water or enough to cover Apples
- 1 Tablespoon Lemon Juice
- ½ Cup Ground Walnuts
- ¼ Cup Ground Hazelnuts
- 2 Teaspoons Cinnamon
- 2 Tablespoons Creme Fraiche or Greek or Lebanese Yogurt
- Sliced Fruit such as Oranges and Lemons
Čevapi Sausages Directions:
- Mix together beef, pork, lamb, garlic, ½ cup chopped onions and salt until thoroughly combined.
- Roll meat mixture into a long cylinder and cut at 4-inch intervals. Place on plastic wrap-lined plate, cover with more plastic wrap and refrigerate for 1 hour to firm.
- Broil “Čevapi” on a charcoal grill or a preheated oven broiler rack coated in cooking spray, 4 minutes per side or until no longer pink in the middle.
Or they can be pan fried in a large skillet coated with cooking spray over high heat for a total of about 8 minutes, turning frequently to brown all sides. Čevapi make great appetizers.
- To prepare the apples: In a large saucepan mix together sugar, lemon juice and enough water to cover the apples. Add apples, weighing them down with a plate on top. Simmer on medium heat until apples are tender but not mushy, about 15 minutes. Carefully remove them from the water and place them on a rack to cool. Reserve the poaching liquid they were cooked in.
- To make the filling: Stir together walnuts, hazelnuts, cinnamon and creme fraiche or yogurt until smooth and well combined. Fill the cooled apples with this mixture.
- To serve: Serve chilled or at room temperature. Pour reserved poaching liquid over filled apples and top with whipped cream. They are great garnished with brandied cherries.