of Zagreb and northern
Croatia (Zagorje) with its cold winters and chilly
springs is based on hearty meat dishes, with sides of beans, hearty
soups and cabbage-based salads. Bread is often maize or barley or
both. Filling and tasty, the cuisine from this part of the world
is more like peasant fare than anything else. Homemade cheese, polenta,
game and local fresh-water fish are staples in Zagorje.
Spit-roasted pork (svinjetina),
duck (patka) or lamb (janje)is scrumptious. Austrian influence is most
pronounced, especially in the delicate pastries. Look for the following
on Zagreb menus:
Purica s mlincima Slow-roasted turkey is served with "mlinci", a
sort of baked noodle
Strukli At last something for vegetarians in the meaty north! Strukli
is a boiled or fried cheese pastry, served either salty as a starter
or sweet as a dessert.
Manistra od bobica
This hearty soup is made from beans and fresh maize, with some bacon
and smoked meat thrown in for good measure.
Juha od Krumpira na zagorski nacin
It's a diet-buster but you won't go to bed hungry after this creamy
Savijaca sa sampinjonima Strudel is made with bacon and mushrooms, instead of apples
and served as a main course.
Steak a la Zagreb Veal stuffed with ham and cheese, then fried in breadcrumbs.