Farmer’s Cheese Cake (Croatian Cheesecake)
A Croatian farmer’s cheese cake is a tender, custard-like dessert baked with rich quark or cottage cheese. Unlike the dense American-style cheesecake, this version is lighter and often crustless. In villages and small towns it is known simply as kolač sa sirom (cake with cheese) or sirnica, reflecting its main ingredient. The cake dates back to the Austro-Hungarian era, sharing…
Rabbit Goulash (Istrian Rabbit Stew)
Rabbit goulash is a comforting rustic stew from Istria, Croatia’s sunlit peninsula known for its game meat traditions. In Istrian kitchens and rural farmhouses, wild or farmed rabbit is often used in slow-cooked stews. This dish celebrates local flavors: strips of rabbit simmer with ribbons of pancetta (cured bacon), sweet vegetables, and aromatic herbs. A splash of dry wine and…
Manistra na Pome (Dalmatian Pasta with Tomato Sauce)
Manistra na pome literally means “pasta in tomatoes” in the local dialect, and it truly epitomizes the taste of summer along Croatia’s Dalmatian coast. This humble dish is simply everyday pasta dressed in a bright, fragrant tomato sauce. But what it lacks in fuss it more than makes up for in flavor and nostalgia. Each bite is a taste of…
Gnocchi (Njoki) – Dalmatian Potato Dumplings
Soft, pillowy gnocchi – known as njoki in Croatian – are a beloved accompaniment to hearty stews and sauces across Dalmatia. These potato dumplings have a simple origin: mashed potatoes combined with flour and egg, shaped into bite-sized pillows. The beauty lies in their lightness and versatility. In Dalmatia, njoki often appear at Sunday family lunches, especially alongside rich dishes…
Psarosoupa (Kakavia) — Greek Fisherman’s Fish Soup
Psarosoupa, often called Kakavia, is Greece’s iconic fisherman’s soup — a testament to how simple ingredients from the sea become a comforting meal. The name Kakavia comes from the old fishing pots used over open fires, in which crews on small boats would boil together the day’s catch. Originally, any fish that wasn’t sold at market (heads, bones, small fish)…
Kotosoupa Avgolemono
Few dishes in Greek cuisine are as beloved or as soothing as Kotosoupa Avgolemono. The name comes from two Greek words — kotosoupa meaning chicken soup and avgolemono meaning “egg lemon” — and together they describe a soup that is warm, nourishing, and bright. This classic dish starts with a hearty chicken broth flavored with vegetables, and then, in a…
Tirokafteri — Spicy Whipped Feta Dip with Chili
Tirokafteri is a classic Greek spread known for its creamy texture and fiery kick. Traditionally served as part of a meze platter, this whipped feta dip blends tangy Greek feta cheese with hot chili pepper and smooth olive oil. The name itself hints at its character: tiro (cheese) and kafteri (spicy), a nod to the rich, salty feta and the…
Gemistá: Greek Stuffed Tomatoes & Peppers
Gemistá (γemιστά, meaning “stuffed” in Greek) is a beloved summer staple in Greece – vegetables filled with aromatic herbed rice, baked in olive oil and tomato sauce. The most common gemistá are tomatoes and bell peppers, though zucchini, eggplant or even onions can be used. The sunny, herbaceous flavors of parsley, dill and mint, combined with tangy tomato and golden-baked…
Koulouri Thessalonikis — Sesame Bread Ring
Koulouri Thessalonikis is a classic Greek street food symbol, found on every corner of Thessaloniki from dawn until dusk. It resembles a Turkish simit – a circular, slightly chewy bread ring generously coated in sesame seeds – but has its own local identity. Baklavas and yogurt may steal the spotlight, but Greeks know that a warm koulouri is the perfect…
Patates sto Fourno — Lemon-Oregano Roasted Potatoes
Patates sto fourno are Greece’s classic oven-roasted potatoes, typically cooked alongside meat roasts or on their own as a satisfying side. These wedges are tossed in ample olive oil, bright lemon juice, garlic, and dried oregano before roasting. The result is deeply golden, herb-scented potatoes with crispy exteriors and pillowy insides. Their flavor profile—garlicky, tangy, and warmly herbal—has earned these…
