Meat lovers are spoiled for choice in Croatia. Although Croatian cuisine varies by region, with strong Italian influences in Istria and an emphasis on seafood in Dalmatia, visitors to Zagreb and its surrounding areas will find most Croatian menus dominated by meat—from lamb to pork, from duck to veal. Here, Let’s Go offers some guidance for your own meaty meal:
Pršut – Home-cured ham from the coastal highlands of Istria and Dalmatia. Try as a prelude to your meal— pršut served with cheese is a popular starter.
Sarma – Another starter, this dish consists of pickled cabbage leaves stuffed with minced meat.
Cevapcici – A grilled dish made with minced beef and spices, often served with onions and a paprika and eggplant relish (ajvar).
Mješano meso – This mixed grill entrée includes a pork or veal cutlet, minced lamb or beef, and sausage, with ajvar on the side.
Pašticada – Served on special occasions, this Dalmatian dish consists of a beef joint cooked in wine, vinegar, and prunes.
Gulaš – Croatia’s lighter take on Hungarian goulash, this stew may be made with beef, lamb, or veal.