Have you tried Croatian recipes? The country's cuisine has influences from
the Mediterranean, central European and Turkish regions. The River Sava
brings freshwater fish like carp and catfish to the table.
From the Adriatic sea comes fresh seafood.
The Turkish influence is shown in the cevapi (kebabs), meat and desserts.

A typical recipe is for Dalmatian Lamb

800g leg of lamb
4 tbsp olive oil
1 onion, chopped
3 garlic cloves, chopped
500g new potatoes, scrubbed or peeled
150g tomatoes, skinned and chopped
1 bay leaf
1 rosemary sprig, chopped
500ml fresh lamb stock
250g frozen peas
salt and ground black pepper, to taste
parsley, chopped

FOR THE LAMB STOCK:
lamb bone
1 onion, slices
1 large carrot, chopped
1 celery stick, chopped
1 rosemary sprig
1 bay leaf
6 black peppercorns
1.5l water


To make the stock, cut the lamb off the bone into bite-sized chunks and set
aside.
Place the bone in a large saucepan; add onion, carrot, celery, rosemary, bay
leaf, peppercorns and 1l of water. Bring to a boil, cover and leave to
simmer for 2 hours.
Strain through a sieve. The stock is now ready for use.

Preheat the oven to 190ºC.
Heat the olive oil in a large pan and gently fry the onion for 4-5 minutes
until softened. Add the garlic and lamb chunks, and cook until lightly
browned on all sides. Add the potatoes, chopped tomatoes, bay leaf and
rosemary. Season with salt and ground black pepper. Stir in half of the
stock, bring to the boil, and then transfer to the terracotta dish or
suitable casserole pot. Place in the oven and cook for about 1½ hours. When
the lamb is almost tender add the peas and some more stock, and cook for
another 10 minutes.
Sprinkle with parsley and serve

To see a pictu go to http://uk.geocities.com./sandralougher