Dish

Poljički soparnik

Poljicki Soparnik

Poljički soparnik is made with a thin, unleavened dough that is filled with a mixture of Swiss chard, onions, garlic, and spices. The filling is seasoned with salt, pepper, and olive oil, and is often baked until the top is golden brown and the filling is tender. Poljički soparnik is typically served warm or at room temperature.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

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Origins and history

Poljički soparnik originated in the Poljica region of Croatia, and is a staple of Croatian cuisine. It has been a popular dish in the region for centuries, and is often served at festivals and other cultural events.

Dietary considerations

Poljički soparnik is suitable for vegetarians and vegans, and is a relatively low-calorie dish. It is also a good source of vitamins and minerals.

Variations

There are many variations of soparnik, with different types of vegetables and spices used in the filling. Some recipes call for the addition of cheese or meat to the filling. Some versions of the dish also use a different type of dough, such as a puff pastry or a shortcrust pastry.

Presentation and garnishing

Poljički soparnik is typically served in a shallow baking dish, and is often garnished with a sprig of fresh parsley or cilantro. The pastry crust can be decorated with a lattice pattern or other decorative design.

Tips & Tricks

To make the dough extra thin and crispy, be sure to roll it out very thinly. It is also important to let the dough rest for at least 30 minutes before filling and baking it.

Side-dishes

Poljički soparnik is often served with a simple green salad or a side of roasted vegetables. It can also be served with a slice of crusty bread.

Drink pairings

Poljički soparnik pairs well with a light red wine, such as a Pinot Noir or a Beaujolais. It can also be enjoyed with a dry white wine, such as a Sauvignon Blanc or a Pinot Grigio.