Soparnik
Sign in to savethumb|Sliced soparnik Soparnik is a traditional Croatian dish. It is usually a savoury pie with a filling of Swiss chard and onion. Other names are soparnjak, zeljanik or uljenjak. It is the most famous speciality of the Dalmatian region of Poljica, between Split and Omiš. The original season for the dish was the colder time of the year when older, sweeter chard was available. In the past, it was prepared as a fasting dish and for celebrations.
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5 sectionsContents
- History
- Preparation
- See also
- References
- Further reading
thumb|Sliced soparnik Soparnik is a traditional Croatian dish. It is usually a savoury pie with a filling of Swiss chard and onion. Other names are soparnjak, zeljanik or uljenjak. It is the most famous speciality of the Dalmatian region of Poljica, between Split and Omiš. The original season for the dish was the colder time of the year when older, sweeter chard was available. In the past, it was prepared as a fasting dish and for celebrations.
Soparnik is a simple dish made from common ingredients from the region: chard with garlic and olive oil between two thin sheets of unleavened dough made from the finest flour. It is baked on the stone of a hot open hearth (), while being covered with fine embers and ash. Among the numerous local variations there are also sweet ones, for example with nuts, dried fruits or cinnamon.