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.

Nowdays, select restaurants on the island also serve štufad, celebrating and preserving Rab’s culinary heritage alongside iconic dishes like the famous Rab cake, a festive table staple.