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[PHOTOS] Soparnik: Traditional Croatian Specialty

Soparnik (Photo credit: Ivo Biocina / Source: CNTB)

Poljički Soparnik, or known just as Soparnik, is one of Croatia’s true authentic traditional dishes.

Soparnik is a savoury pie made with finely ground wheat flour with a filling of Swiss chard. Its origins, centuries ago, are from modern-day Omiš and the surrounding areas which were once part of the Poljica Republic in the late Middle Ages and the early modern period in central Dalmatia.

The original season for the dish was the colder time of the year when older, sweeter chard was available.

Soparnik (Photo: Ivo Biocina / Source: CNTB)

The soparnik is said to be the prototype of the Italian pizza, which the Romans brought to Italy. Today it is used as a cultural trademark and sold increasingly on markets and in restaurants and found on events and festivals.

Soparnik has already been declared an intangible cultural heritage of Croatia by the Croatian ministry of culture, and last year was protected with the EU geographical origin label. It was registered a Protected Geographical Indication (GPI) in Belgium in 2016.

How to Make it:

(Photo credit: Ivo Biocina / Source: CNTB)

Ingredients

Flour – 500 g
Olive oil – 3 tablespoons
Water – 250 ml
Parsley – 1 bunch
Swiss chard (blitva) – 1 kg
Spring onion – 1
Garlic – 4 cloves
Salt

Instructions

1. Wash the chard (blitva) cut out the storks. Cut into strips and place in a bowl. Finely chop the spring onion and parsley and add to the chard. Add salt and sprinkle with olive oil.

2. Time to do the pastry – in a bowl sieve the flour. Add salt, 3 tablespoons of olive oil, and water then with a mixer mix together (adding water when needed to keep moist) until it binds.

3. Sprinkle flour on a baking tray and put the (circle) shaped pastry on it. Add the chard/spring onion and parsley mixture on. Cover with the other half of the pastry which has been also rolled into a circle shape.

(Photo credit: Ivo Biocina / Source: CNTB)

4. Tuck in the edges so it is all closed around.

5. Place in the oven at 200°C for around 20 minutes.

6. Crush garlic into some olive oil and paste the top of the cooked Soparnik.

(Photo credit: Ivo Biocina / Source: CNTB)

Cut and serve. Dobar tek!

(Photo credit: Ivo Biocina / Source: CNTB)

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