Anchovies are rinsed and placed to cook in cold water with a strip of lemon peel. Once they come to a boil, they are ready and left to cool. When cooled, they are seasoned with a bit of vinegar, salt, olive oil, and pepper.
Puharić, V. (2008). Traditional Cuisine of the Makarska Riviera: Time Past on the Plate of the Future. Ethnological Research, (12/13), 397-410.
Krokant Cake
Beat 3 egg whites until stiff peaks form, then fold in 8 dag chopped walnuts, 6 dag granulated sugar, and a little grated lemon zest. The mixture is then cut into elongated shapes and lightly baked. They are shaped into various figures, characteristic of a wedding occasion, because the couple cuts this cake together for luck.
Rafioli
For the dough, thoroughly beat together 75 dag of flour, 4 eggs, 2 egg yolks, 2 tablespoons sugar, a pinch of salt, 22 dag of butter, and milk as needed. Roll out the dough into a thin sheet and cut into smaller semicircles, which are filled with a filling made of 50 dag unpeeled, toasted, and ground almonds, 3 whole eggs, the whites of 2 eggs beaten to stiff peaks, a little cinnamon, a little nutmeg, 50 dag of sugar, 2 small glasses of rum, maraschino, or brandy, zest of 1 lemon and 1 orange, grated chocolate, and 2 knobs of butter. Ravioli are baked over moderate heat, brushed with egg white, and sprinkled with sliced almonds and vanilla sugar.
Makarana Cake
Prepare a dough from 40 dag sifted flour (a mixture of sharp and soft), 3 egg yolks, 20 dag butter, grated zest of one lemon, a little maraschino, and 2 tablespoons sugar. Work the dough well and roll it out into a thin sheet. Line a shallow, wide baking dish with the sheet on all sides and slowly spoon the filling into it.
Filling: Grind 1 kg of toasted almonds, add 1 kg of powdered sugar, a little vanilla sugar, 15 beaten eggs, grated lemon zest, nutmeg, and a little maraschino. Mix everything well. The remaining dough is cut into strips and laid in a lattice pattern over the filling. The baked cake is sprinkled with maraschino and sugar.
Puharić, V. (2008). Traditional Cuisine of the Makarska Riviera: Time Past on the Plate of the Future. Ethnological Research, (12/13), 397-410.
Cod is soaked in water for two days before cooking, and the water needs to be changed periodically. Then, remove the fins, skin, and bones. It is boiled in water until it softens. To the cooked cod, add garlic, chopped parsley, pepper, salt, and olive oil.
Puharić, V. (2008). Traditional Cuisine of the Makarska Riviera: Time Past on the Plate of the Future. Ethnological Research, (12/13), 397-410.
Figs for drying must be healthy. They are dried for several days, and they need to be turned every other day. Once dried, bay leaves are picked and they are stored. If we want dried figs without mold, we will sulfur them by placing them in a carton which we put on a stick. We put paper with sulfur powder prepared in an iron barrel and light it. We place the prepared figs above it and leave them covered for about three hours. This is how sulfurized figs are obtained.
Puharić, V. (2008). Traditional Cuisine of the Makarska Riviera: Time Past on the Plate of the Future. Ethnological Research, (12/13), 397-410.
Ingredients: 2 kg of potatoes, 1 kg of flour (as required by the potatoes), 20 dag of sugar, a glass of milk, salt, maraschino (rose liqueur or another liqueur for aroma), vanilla sugar, grated zest of lemon and orange, a little cinnamon, 15-20 dag of raisins, nutmeg, olive oil for frying.
Sift the flour. Boil the potatoes and while still hot, pass them through a potato ricer, add salt and hot milk. Mix well and add flour with other ingredients until the dough is of medium density. Let it rest for a while (about half an hour). Fritters are shaped by squeezing the dough in the left hand and letting it come out between the thumb and forefinger, while using a spoon (dipped in water after each fritter) in the right hand to scoop and place them in hot oil. Fry in a pan until golden brown. Sprinkle with sugar mixed with a little vanilla sugar.
During cold winter weather as a special treat, cabbage was cooked, when bitten by frost, with kaštradina (dried mutton or kid). Wash 60 dag of kaštradina and boil it for two hours without salt. Add 1 kg of washed, cleaned cabbage and cook together for another half hour. After that, add 50 dag of diced potatoes, 10 dag of bacon, 4 cloves of garlic, and a little chopped parsley. Cook over low heat, and finally add a little canned tomato, according to taste. Cabbage and meat are served together.
Puharić, V. (2008). Traditional Cuisine of the Makarska Riviera: Time Past on the Plate of the Future. Ethnological Research, (12/13), 397-410.
Peel around 1 kg of starchy potatoes and mash them while still hot. Add 2 eggs, a pinch of salt, a tablespoon of fat, and flour as needed (25-30 dag). Knead the dough, then roll it into a long sausage shape. Cut into pieces the size of walnuts and shape them into noodles (about 2x5 cm) with your hands. Cook in boiling water. When they float to the surface, remove them and season with a beef stew sauce and sprinkle with grated cheese.
Puharić, V. (2008). Traditional Cuisine of the Makarska Riviera: Time Past on the Plate of the Future. Ethnological Research, (12/13), 397-410.
Wash 75 dag of beef sirloin, drain it, and pierce (studding) it with cloves, garlic, dried bacon, and carrots. Place the spiked meat in wine vinegar to marinate overnight. In a pot, combine the meat, 10 dag of lard, a large onion, a little salt, pepper, grated nutmeg, and grated celery root, and fry until the meat releases its juices. Then add half a liter of Prošek (sweet wine), in which a tablespoon of tomato paste has been dissolved. Once it boils, add broth or water. Simmer over low heat for 3-4 hours. The cooked meat is sliced thinly, arranged, and cooked for another half an hour. If the sauce is not brown enough and thick, a teaspoon of toasted bread crumbs with a little tomato paste can be added.
Source: Vela Puharić V. (2008.) Traditional Cuisine of the Makarska Riviera "Time of the Past on the Plate of the Future". Ethnological Research (12/13), 397-410.
You'll need: 1 kg of flour, 7 eggs (3 whole + 4 yolks), 30 dag of sugar, 20 dag of fat (half vegetable, half animal origin), lemon and orange peel, maraschino, rum, salt, yeast.
Let a cube of yeast rise with sugar in 2.5 dl of warm milk, gently mix flour and other ingredients, and let it stand for two hours. After that, mix it again and let it sit for another hour.
Shape the cheese dumplings into balls and the twisted pastries into braids. Let them rest for ten minutes, then bake covered with parchment paper for one hour at 180°C. Ten minutes before the end, decorate them with well-beaten egg whites and sugar.
Puharić, V. (2008). Traditional Cuisine of the Makarska Riviera: Time Past on the Plate of the Future. Ethnological Research, (12/13), 397-410.
Gingerbread cookies
On a board, sift 40 dag of flour and add a teaspoon of baking soda, 15 dag of powdered sugar, 3-5 tablespoons of honey, 3 eggs, 4 crushed cloves, a little cinnamon, a little nutmeg, grated lemon and orange zest, and a pinch of salt. Roll out the dough to a thickness of 2 cm and cut into shapes. Bake over moderate heat.
Mandulet
Beat 5 egg whites, 30 dag of sugar, 2-3 tablespoons of hot honey, and 25 dag of coarsely chopped and toasted almonds on steam for about half an hour. Place a piece of wafer at the bottom of a baking pan and pour the warm mixture over it. Place another piece of wafer on top and let it cool overnight. The next day, mark equal pieces with a knife and cut, preferably on a marble slab.
Arancini
Soak the orange (lemon or any citrus) peel in water for 7-8 days. It is necessary to change the water frequently to remove bitterness from the peel. When removing the peel from the water, cut it into sticks, weigh it, and add an equal amount of sugar to the weight of the peel. Cook together until the edges turn white, then remove the peel, roll it in coarse sugar, and leave it on a clean cloth to dry.
Rožata
Beat 6 eggs well with 6 tablespoons of sugar and a little over half a liter of milk, then add grated lemon zest, a little maraschino liqueur, and a packet of vanilla sugar. In a small saucepan, heat 25 dag of sugar until it browns and pour it into a larger mold, into which the mixture for rožata is poured. Place the mold with the mixture in a larger container filled with boiling water halfway up the mold and steam cook for 3⁄4 hour, then bake in the oven for another 1⁄4 hour. When the mold cools slightly, turn it over and carefully turn out the rožata onto a large plate.
Bobići
Grind half of 90 dag of unpeeled almonds, and finely chop the other half. Mix well with 6 eggs and 70 dag of sugar, add almonds, a little nutmeg, and grated lemon zest. Shape into equal small balls, press lightly in the middle with a finger to make a slight indentation, and bake over very low heat. Grease the tray with beeswax before baking.
Cut the tomatoes in half, place a little chopped wild pear and olive oil on each half. Arrange the vegetables on the grill and cook until the water evaporates. Serve with grilled fish.
Puharić, V. (2008). Traditional Cuisine of the Makarska Riviera: Time Past on the Plate of the Future. Ethnological Research, (12/13), 397-410.
