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Zagorski štrukli or štruklji [1] (pronounced [zǎːgorski ʃtrǔkli]) is a popular traditional Croatian dish served in households across Hrvatsko Zagorje and Zagreb regions in the north of the country, composed of dough and various types of filling which can be either boiled or baked.
A type of cheese made from cattle's milk in cone-shaping chunks of cottage cheese, with the addition of salt and red paprika: Zagorski štrukli: Hrvatsko Zagorje: A dish composed of dough and various types of filling (e.g. a mixture of cottage cheese with eggs, sour cream and salt) which can be either boiled or baked Žganci: Northern Croatia
Štruklji is a traditional Slovene dish, composed of dough and various types of filling.The dish comes in the form of rolled dumplings, which can be steamed, boiled, or baked, and can have a wide range of fillings.
6. Fish Sauce. A few drops of fish sauce can elevate your stir-fries, soups, and sauces with deep, savory, salty complexity.Just don't sniff the bottle. Ever. It smells like an old fish market ...
There are 46 Croatian agricultural and food products registered in the European Union as a protected designation of origin. or a protected designation of geographical origin. [19] They include cheese, honey, meat, fruits and vegetables, olive and other oils, pastry and sea products.
Pages in category "Croatian cheeses" The following 3 pages are in this category, out of 3 total. This list may not reflect recent changes. B. Basa (cheese) P.
Pag cheese or Pag Island cheese (Croatian: Paški sir, [pâːʃkiː sîr]) is a Croatian variety of hard, distinctively flavored sheep milk cheese originating from the Adriatic island of Pag. It is generally regarded as the most famous of all artisan cheeses made in the country and can be found in many markets outside Croatia.
Bocconcini is a small mozzarella cheese the size of an egg.. This is a list of stretch-curd cheeses, comprising cheeses prepared using the pasta filata technique. The cheeses manufactured from this technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives them fibrous structures.