Croatian Cooking: Croatian Recipes in English

Croatian Recipes in English | Chasing the Donkey

Croatian Cooking: Croatian Recipes in English – Made Easy

Our Croatian Recipes are in English (of course!) and as with all traditional Croatian recipes, they vary slightly from the ones you may know. Each recipe is shared by either local chefs, family or friends here in Croatia.

The best Croatian food is often simple, but always tasty. Once you have decided which easy Croatian recipes you want to try – check out our Croatian wine suggestions to match.

We are always looking for new Croatian recipes in English – so if you’d like us to share your Croatian cuisine recipe, we’d be delighted. Contact us.

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Comments (49)

  1. I’m looking for a reship recipe called cummala I’m sure I’m spelling it wrong.i sure hope you know what I’m talking about thank you

  2. Dobar Dan Anna (Good Day Anna), there are quite a lot of Croatian cooks on youtube you may be able to locate the recipe there. Hope you find the recepie.

  3. Hi, I’m an Australia born Croat who grew up on Croatian food. My mum has long since past and I realised recently that she never showed me how to cook her Ucipke recipe she was Dalmatian and I’m not sure that this is what there called throughout Croatia. They were a sort of dumpling, it was a dough that you dropped spoonfuls into hot oil till they puffed up and were golden you then tossed them in sugar my son loved them but I can’t remember what went into the dough, can you help ?

    1. We call them Ustipci! It’s super simple, like making crepes, but you need the mixture to be slightly thicker. Milk, flour, eggs, a bit of salt and some people add a bit of sugar too. Top them with sugar, jam or even Nutella! And that’s it!

    2. Just seeing this for the first time and was interested for two reasons:
      1. My mother-in-love’s parents immigrated from Croatia/Yugoslavia in the early 20th century, and;
      2. Our youngest son and family just finished two-years as missionaries to Prague.
      Mom and her family were very close, especially during the holidays. At Easter, the big treat was Mom making Jaludas and Povitica. I helped her many Easters and she taught me how to make it as I helped. She was such a blessing to this new bride and I have been able to teach it to our children to honor Mom and her heritage. I’d love to know more about these two dishes and their history. If the are “forgotten” or “lost” from the current culture, I would be happy to share with you. As an aside, we were being “sent” to Prague by our children last summer in honor of our 50th Anniversary in order to allow us to sightsee before the kids came home. Covid threw a big wrench into all that but I also believe God was watching out for us and directing our paths out of harm’s way. It’s still on our “bucket list” a long with Norway (my paternal heritage). Thank you for sharing your recipes and life with us. I look forward to hearing back from you!
      God bless you all & keep you safe!
      Cathy Post

    3. Dobar Dan Anna (Good Day Anna), there are quite a lot of Croatian cooks on youtube you may be able to locate the recipe there. Hope you find the recepie.

  4. Hello, I’m trying to translate an old recipe for a no bake Chocolate Rolada with a cream filling. The recipe uses “dk” as a measurement (e.g. 10 dk powdered sugar). Does anyone know what this means and what the metric conversion is?

    Thank You!


    1. Could it be decagram? A decagram is a metric unit of mass equal to 10 grams. The symbol of the decagram is dag. To convert decagrams to g, dg, cg and mg, multiply by one followed by as many zeros a

  5. When ever we travel to Croatia (Zadar) my mother prays i take over the lunch duties but i just struggle and stress over not finding equivalent ingredients.
    Could you please let me know what the cut of meat Gravy Beef is called over there as i use that cut alot here in Australia,also do they have chicken spare ribs over there,and self raising flour ????

    1. Sorry, I have no idea what gravy beef is. Also, what are chicken spare ribs (sounds gross). Here the butcher has the whole animal, so, you just tell him what you need and they cut it – so just tell him what you want to make and he will give you what you need. Yes, self-raising flour can be found (look for the green packet).

  6. Hi my mum& dad we’re from Croatia and have recently passed away. I have all of mums recipes, but they are all in Croatian & I can’t read them 🙁
    Do have a recipe forBuhtle ?
    I’m loving your recipes thank you

  7. The Dom has hardly anything on the menu. Last time we visited, everything Peter asked for, he was told we don’t have it. He had to order cevapi because they had nothing but those or fish!

  8. My kids have been there many times. They love it. It’s an up class Croatian cuisine. The tradition Cro food is good at Footscray Croatian dom. Whitehall road ( I think). Love their sarma and chicken soup. Plenty of bread. ????

  9. Actually going to try the Cro restaurant in Williamstown if I can this weekend. They have more traditional stuff on the menu than the Dom in Footscray.

  10. My aunt in Split used to work in a bakery store and gave my mum a vanilla slice recipe. Everyone in the family and friends always request her to make a tray when there is a special occasion.

  11. I would really love the recipe for Zagrebački Kolač in English. I has this in a small patisserie in Varaždin & still can’t stop thinking about it.

    1. Napoleon, Balkans style

      250 g puff pastry
      4 eggs
      100 g corn starch
      30 g all purpose flour
      3 x 100 g sugar
      2 sachet vanilla sugar
      750 ml milk
      300 ml water
      250 ml heavy cream

      1. Roll the puff pastry into two sheets fitting smaller rectangular pan. Poke a few holes on the bottom of the dough with a fork and bake each sheet in the oven preheated to 180°C for about 10-12 minutes or until golden. Leave one sheet in the pan for the base, cut another into serving size squares.
      2. Beat egg whites with 100 g of sugar very stiff. Mix egg yolks with another 100 g of sugar, add vanilla sugar, corn starch, flour and water.
      3. Boil milk, stir in the yolks cream and cook over lower temperature until it becomes very thick. Remove from heat and carefully whisk in the egg whites foam. Pour the filling in the pan with pastry sheet at the bottom.
      4. Beat heavy cream with 100 g of sugar and spread over cooled filling. Arrange the pastry squares over. Cool. Dust with icing sugar before serving.

    2. Ohhhh yummy! Can we post this on the blog? It looks so easy… I bet its not though

  12. My grandmother came from what is now Rijeka, when I was little my Dad would make these incredible noodles she had taught him, they were wide and flat, and I swear they were just flour and water. When I tell people that they always say, “that’ glue.” It’s not glue. Anytime I’ve asked him to teach me how to make his noodles, he just pushed me out of the way and made them himself. Is there a name for this type of noodle? His mom died when my Dad was eight so he doesn’t know it.

    1. 5 from 1 vote
      Croatian Mlinci Recipe
      Croatian mlinci is best described as broken pieces of thin, homemade flatbread that is baked in the juices of a roasted turkey (pork or duck).
      Course: Side DishCuisine: CroatianKeyword: croatian, noodle, side dish Servings: 10 People Author: Jane and Sonja
      6 cups flour all purpose
      1 tbsp salt
      1 egg
      5 cups water divided
      2 cups juice from roasted turkey or duck or pork
      1 tbsp Vegeta
      2 tbsp butter
      Mix these ingredients well until dough is ready to knead by hand for 2 minutes. Has to have the same texture as bread dough.
      Remove and divide into 10 pieces.
      Working one piece at a time, roll out the dough thin.
      Preheat the oven 365F.
      Transfer rolled out dough onto the middle rack in the oven.
      Bake for 7 minutes, turn and then bake another 4 minutes to give color to both sides.
      Tip – Place foil on the lowest rack to protect the oven from loose flour.
      Remove from the oven and place on a tea towel lined counter top. Leave to cool completely. Can be prepared the day before.
      Repeat for remaining dough.
      When cool, break into smaller pieces and place in a large bowl.
      Boil 2.5 cups of water and pour over top.
      Cover with clean dish cloth.
      Let sit for ½ hour.
      Pieces should be soft but not mushy. If hard, add a bit more water and let sit again. Steam will help to soften the pieces.
      Usually prepared with turkey (duck or pork roast). Save grease from baked turkey. Remove turkey from pan and use the same pan used to cook turkey for the mlince.
      Combine turkey grease (need about 2 cups of grease from turkey) with 2 tbsp butter, 1 tbsp Vegeta. Need enough sauce to cover mlince.
      If not enough grease from meat (will need 2 cups of liquid), add hot water with more butter and Vegeta.
      Place back in the oven to cook for another 20 minutes on 365F. Cook uncovered.
      Stir and serve.

      1. Aug 2022-
        I like this site but growing up in northern Minnesota where many Croatians live I never had most of your foods listed on this site
        This part of Minnesota is the Iron Range and a big melting pot
        Immigrated years ago:
        ( Croatians Sylvakia Italians Slavs Swedish Norwegian Germans …)
        First yr for all Balkan Slav experience weekend in
        Mpls Mn- rep E Europe- about 13 countries Aug 20-21
        I did see dif dumplings there
        The iron range has its own

  13. Is there a recipes for Dubrovnik style pasta in dak orange and wine please? Like is served at Mala Kuzina?

  14. I need help with Bosnian measurements – would like to find Bosnian measuring utensils to purchase for my friend so she would not have to convert her recipes to American measurements while cooking

  15. wow! Croatian food looks so delicious. Your photos make me want to eat it now. thanks for sharing and i want you to post many posting like this. your posting make me know more about traditional in croatia 😀

  16. Hi,SJ and mate,Croatia is very beautiful and attractive country. I’m living in the Japan. Olive trees are being grown by a hobby. Only one olive of Croatian origin is being also brought up. I also like Australian olives. Jumbokalamata! But it isn’t possible to get in Japan. I’d like to bring up sometime,my dream.

  17. You guys should definitely do a grah recipe and that spinach soup that’s made with milk and lots of garlic that I can’t remember the name of right now

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