Welcome to the summary page for FabulousFusionFood's Greek recipes, part of the Americas. This page provides links to all the Greek recipes presented on this site, with 22 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Indian recipes added to this site.

The culture of cuisine of Croatia is well established and the formalization of Croatian cookery, in terms of written sources, is older and more established even than that of France. However, there is no such thing as a national cuisine and the dishes of Croatia represent a melange of the cuisine of its regions. There is also a distinct difference between the recipes of the coastal regions and islands and the cuisine of the mainland. Indeed, mainland cuisine is more characterized by the earlier proto-Slavic and the more recent contacts with the more famous gastronomic orders of today - Hungarian, Viennese and Turkish — while the coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine — Italian and French.

These recipes, for the major part, originate in tGreece. Otherwise they are fusion recipes with major Greek influences.

Croatia, officially the Republic of Croatia (Republika Hrvatska in Croatian) is a country in Central and Southeast Europe, on the coast of the Adriatic Sea. It borders Slovenia to the northwest, Hungary to the northeast, Serbia to the east, Bosnia and Herzegovina and Montenegro to the southeast, and shares a maritime border with Italy to the west. Its capital and largest city, Zagreb, forms one of the country's primary subdivisions, with twenty counties. Other major urban centers include Split, Rijeka and Osijek. The country spans 56,594 square kilometres (21,851 square miles), and has a population of nearly 3.9 million.

The Croats arrived in modern-day Croatia in the late 6th century, then part of Roman Illyria. By the 7th century, they had organized the territory into two duchies. Croatia was first internationally recognized as independent on 7 June 879 during the reign of Duke Branimir. Tomislav became the first king by 925, elevating Croatia to the status of a kingdom. During the succession crisis after the Trpimirović dynasty ended, Croatia entered a personal union with Hungary in 1102. In 1527, faced with Ottoman conquest, the Croatian Parliament elected Ferdinand I of Austria to the Croatian throne. In October 1918, the State of Slovenes, Croats, and Serbs, independent from the Habsburg Empire, was proclaimed in Zagreb, and in December 1918, it merged into the Kingdom of Yugoslavia. Following the Axis invasion of Yugoslavia in April 1941, most of Croatia was incorporated into a Nazi-installed puppet state, the Independent State of Croatia. A resistance movement led to the creation of the Socialist Republic of Croatia, which after the war became a founding member and constituent of the Socialist Federal Republic of Yugoslavia. On 25 June 1991, Croatia declared independence, and the War of Independence was successfully fought over the next four years.

Croatia is a republic and has a parliamentary system. It is a member of the European Union, the Eurozone, the Schengen Area, NATO, the United Nations, the Council of Europe, the OSCE, the World Trade Organization, a founding member of the Union for the Mediterranean, and is currently in the process of joining the OECD. An active participant in United Nations peacekeeping, Croatia contributed troops to the International Security Assistance Force and was elected to fill a non-permanent seat on the United Nations Security Council in the 2008–2009 term for the first time.

Croatia is a developed country with an advanced high-income economy.[9] Service, industrial sectors, and agriculture dominate the economy. Tourism is a significant source of revenue for the country, with nearly 20 million tourist arrivals as of 2019.[10][11][12] Since the 2000s, the Croatian government has heavily invested in infrastructure, especially transport routes and facilities along the Pan-European corridors. Croatia has also positioned itself as a regional energy leader in the early 2020s and is contributing to the diversification of Europe's energy supply via its floating liquefied natural gas import terminal off Krk island, LNG Hrvatska..

Etymology: Croatia's non-native name derives from Medieval Latin Croātia, itself a derivation of North-West Slavic *Xərwate, by liquid metathesis from Common Slavic period *Xorvat, from proposed Proto-Slavic *Xъrvátъ which possibly comes from the 3rd-century Scytho-Sarmatian form attested in the Tanais Tablets as Χοροάθος (Khoroáthos, alternate forms comprise Khoróatos and Khoroúathos).[14] The origin of the ethnonym is uncertain, but most probably is from Proto-Ossetian / Alanian *xurvæt- or *xurvāt-, in the meaning of 'one who guards' ('guardian, protector').

The oldest preserved record of the Croatian ethnonym's native variation *xъrvatъ is of the variable stem, attested in the Baška tablet in style zvъnъmirъ kralъ xrъvatъskъ ('Zvonimir, Croatian king'),[16] while the Latin variation Croatorum is archaeologically confirmed on a church inscription found in Bijaći near Trogir dated to the end of the 8th or early 9th century.[17] The presumably oldest stone inscription with fully preserved ethnonym is the 9th-century Branimir inscription found near Benkovac, where Duke Branimir is styled Dux Cruatorvm, likely dated between 879 and 892, during his rule.[18] The Latin term Chroatorum is attributed to a charter of Duke Trpimir I of Croatia, dated to 852 in a 1568 copy of a lost original, but it is not certain if the original was indeed older than the Branimir inscription.

Croatian Cuisine:

Croatian traditional cuisine varies from one region to another. Dalmatia and Istria have culinary influences of Italian and other Mediterranean cuisines which prominently feature various seafood, cooked vegetables and pasta, and condiments such as olive oil and garlic. Austrian, Hungarian, Turkish, and Balkan culinary styles influenced continental cuisine. In that area, meats, freshwater fish, and vegetable dishes are predominant.

Wikipedia, the free encyclopedia Zagorski štrukli Part of a series on the Culture of Croatia History People Languages Traditions Mythology Cuisine Festivals Religion Art Literature Music and performing arts Media Sport Monuments Symbols Organisations flag Croatia portal vte Croatian cuisine (Croatian: Hrvatska kuhinja) is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. Mainland cuisine is more characterized by Slavic features and influences from the more recent contacts with Turkish, Hungarian and Austrian cuisine, using lard for cooking, and spices such as black pepper, paprika, and garlic.[1][2] The coastal region bears the influences of Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian (especially Venetian). Coastal cuisines use olive oil, herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables, nuts) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of the Croatian culinary tradition in all regions. Food and recipes from other former Yugoslav countries are also popular in Croatia.

Croatian cuisine can be divided into several distinct cuisines (Dalmatia, Dubrovnik, Gorski Kotar, Istria, Lika, Međimurje, Podravina, Slavonija, Zagorje) each of which has specific cooking traditions, characteristic of the area and not necessarily well known in other parts of Croatia. Most dishes, however, can be found all across the country, with local variants.