Croatia
Photo: Popo le Chien, CC0, croppedSoparnik
/sǒparniːk/SOH-par-neek
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- Taste
- Savory
- Made with
- Wheat & flourVegetables
History
Soparnik is a thin, round pie of Swiss chard, onion, parsley, garlic and olive oil between two sheets of unleavened dough. It is the best-known dish of Poljica, the rocky hinterland between Split and Omiš in Dalmatia. Traditionally it is baked on the hot stone floor of an open hearth, the komin, covered with embers and ash, and when it comes out it is brushed with olive oil and chopped garlic and cut into diamond shapes. It was a poor family's food made from what grew in the garden, and it was eaten as a fasting dish on Christmas Eve and Good Friday. Its traditional preparation is registered as protected Croatian intangible heritage, and village women in Poljica still bake it for feast days.
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