This dish is linked to the Republic of Poljica (the right bank of Croatia’s Cetina river). It’s eaten during holidays, and is so important to the culinary heartbeat of the country that it has been added to the list of ‘Intangible Cultural Heritage of Croatia’. Here’s the recipe as given by our chef in Cetina today:
.8 kg flour
5 kg chard
10 pieces of young shallots
.2 liters of olive oil
3 cloves of garlic
- Wash the chard, dry it, and finely cut it.
- Season it with salt and add finely chopped shallots and oil.
- Stir well.
- Knead the dough and then roll it out thinly on a round wooden board of about 80 cm in diameter.
- Then roll out the other half on the other table.
- Put the prepared chard on the other half of the rolled-out dough, use the other half to cover it, and hand-twist the edges.
- Lift it slowly from the table and place it in a moderately warm fireplace.
- Cover it with hot wood ash and ember.
- Bake for 30 minutes with occasional stirring of the ember.
- When ready, smear the top with olive oil, sprinkle with finely chopped garlic, and cut into triangle-shaped pieces