We covered a lot of ground with our first meal in Bosnia & Herzegovina. “National Plate” for 2: japrak (grape leaves stuffed with meat and rice); sogan dolme (onions stuffed with minced meat); ćevapi (grilled lamb and beef sausages); pljeskavika (ground meat patties); punjena paprika (peppers stuffed with meat and rice); somun (Bosnian pita bread); onions; ajvar (red pepper, eggplant and garlic relish); boiled potatoes with herbs; rice; sour cream; djuvec (lamb and vegetable stew)
Food in Omiš and Split, Croatia: grilled gilthead; trenette with lamb ragout; caramelized duck breast with Jerusalem artichokes, rosemary, young potatoes, and carrot purée
Food in Split, Croatia (day 2): crispy fried bombolini with almond rosemary crust, filled with Béchamel sauce and prosciutto on top of cream with Mediterranean herbs; thyme and young cheese dumplings wth tomato-basil sauce; oxtail and chateaubriand risotto; lamb chops with Croatian spices
Food in Split, Croatia (day 1): prosciutto and cheese; grilled squid with potatoes and Swiss chard; grilled sea bass with potatoes and Swiss chard
Erik Travels 