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Štufad is a unique stew made from sheep or lamb, traditionally prepared only for Christmas and New Year's celebrations on the island of Rab. This dish stands out due to its distinctive sweet flavor, achieved through the use of sage honey, which is balanced with white wine and lemon slices.
The name štufad itself has Mediterranean origins, referring to dishes slowly braised for a rich, aromatic flavor—a hallmark of this Rab specialty. Historically made exclusively with sheep meat, or more recently with lamb, Štufad can be stored for several days, as the honey acts as a natural preservative, especially suited for the holiday season when tables are kept bountiful for extended celebrations.
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Svinjski ombulić na creski is a traditional dish originating from the island of Cres. The dish is usually made with a combination of pork loin fillets, olive oil, flour, garlic, white wine, salt, and black pepper. The pork fillets are dredged in flour and fried in olive oil.
Once done, garlic is added to the pan, and the dish is covered with white wine and seasoned with salt. A bit of water is added to the pan and the dish is simmered over low heat for a few minutes. Svinjski ombulić na creski is traditionally served with white rice and potato croquettes on the side.
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Janjetina po staru zi šurlicama is a traditional dish originating from the region of Kvarner. The dish is made with a combination of lamb, sheep’s milk cheese, onions, flour, garlic, olive oil, rosemary, sage, salt, pepper, and tomatoes.
The lamb is cut into pieces, seasoned with salt, dredged in flour, and fried in olive oil. The meat is taken out of the pan, and the onions and tomatoes are sautéed in the same oil. The lamb is placed back into the pan along with garlic, rosemary, and sage.
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Purica na Lovranski način is a Croatian dish originating from Lovran, a city known for its high-quality chestnuts, which are also used in the preparation of this delicacy. The key ingredient for this dish is a large turkey that is stuffed with a flavorful combination of roasted local chestnuts, heavy cream, butter, ground veal, egg yolks, cognac, rum, and prošek.
After the turkey has been stuffed, it is sprinkled with bay leaves and marjoram, then roasted in the oven for 2 hours. Before serving, the meat is often drizzled with leftover pan drippings.
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Medvjeđa šapa or bear paw is a specialty from the Croatian region of Gorski Kotar. The paw is seasoned with salt and pepper, rolled in flour, and fried in hot oil until it develops a golden-yellow color. Vegetables such as carrots, celery, and onions are sautéed and enriched with prošek, wine, tomato juice, spices, and fruits such as blueberries, apples, and oranges in order to create a thick sauce.
The paw is added to the sauce and cooked for a long time, about 5 hours, until it is completely tender. The dish is typically served with gnocchi, polenta, or the regional pasta variety called fuži.
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