Traditional Komiža dishes
Provided by:
Grad Komiža
Dalmatian cuisine has always been a combination of sea, land and simple ingredients that are transformed into dishes rich in flavor and story. It smells of the sea in brudet, the warmth of home in Komiža pogača and the sweet festivity in Komiža cviti. Brudet is a dish of fishermen and farmers, born from the need to turn every catch into a delicious meal, while Komiža pogača speaks of togetherness and work around the table, when the dough is filled with salted sardines, onions and tomatoes. Cviti, on the other hand, bring a festive tone, because these crispy cookies are baked on special occasions and passed down from generation to generation as a sign of care and love. Together, the three recipes reveal the spirit of the island and the coast: simplicity, modesty, but also the richness of flavor that is created when tradition and nature come together on a plate.
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Points of interest
#1
Brudet
Brodet is a dish that combines the richness of the sea with the simplicity of Mediterranean cuisine in the best way. Different types of fish are chosen for it, such as grouper, eel or grouper, which are cleaned, washed and cut into pieces. In a pot, crushed garlic is briefly fried in olive oil, then sliced bell peppers and pieces of tomato are added. The vegetables are stewed slowly, until they soften and turn into a fragrant stock that will hold the fish. After about half an hour of cooking on low heat, the pieces of fish, a little wine vinegar and lemon juice are added to the pot, along with bay leaves, salt and pepper. Everything is poured with just enough water to cover the fish, and the brodet continues to cook for another half hour, until the flavors combine and the sauce thickens. Finally, the dish is sprinkled with fresh parsley and served with mashed potatoes or boiled rice, which gives it a fullness and makes it a real meal for socializing. It is a dish that evokes the sea and the centuries-old tradition of Dalmatian cuisine with its aroma, color, and flavor.
#2
Komiža bread
Komiška pogača is made from simple ingredients, but its charm lies in the combination of dough, fragrant filling and salted fish that give it a special Mediterranean flavour. First, a dough of flour, yeast, water, a pinch of salt and a little olive oil is kneaded, then it is left to rest and rise. While the dough is rising, onion cut into rings is sautéed in olive oil, to which chopped peeled tomatoes are added. Everything is cooked until the liquid evaporates, then parsley, pepper and a few leaves of herbs such as oregano or thyme are mixed in. When the filling is ready and the dough is divided into two parts. One half is rolled out and placed on a baking sheet lined with baking paper, and the tomato and onion filling is spread on it. Salted sardines or anchovies are placed on top of it, with a gap so that each fish can stand out. Then everything is covered with the other half of the dough, which is lightly coated with olive oil. The pogača is baked in an oven preheated to 200 degrees, for about half an hour to forty-five minutes, until it turns golden and fills the kitchen with its aroma. The result is a rustic, filling and fragrant dish that carries the spirit of Vis and the tradition of Komiža.
#3
Komiža flowers
Komiška cviti are made from simple ingredients, but the process of making them gives them a special aroma and crispness. First, fat and a little salt are mixed in one bowl, while eggs and sugar are whipped into a foam in another bowl. When the mixture becomes light and light, spices are added: vanilla, grated citrus peel, a little meštra, pear brandy, and a drop of rum if desired. The egg mixture prepared in this way is combined with the fat and salt mixture, and everything is mixed together until it becomes foamy and uniform. In the meantime, milk is boiled, ammonium hydrogen carbonate is mixed into it, and then this liquid is slowly added to the prepared mixture. With constant stirring, flour is gradually added until a smooth and pliable dough is obtained. The dough is rolled out to a thickness of about half a centimeter, and then shapes resembling the letter Y or the sails of a falkuša are cut out, which is an old Komiška joke associated with this cake. The flowers are placed on a baking sheet and baked at a moderate temperature until they are lightly golden and crispy. When removed from the oven, they are left to cool, then coated with a mixture of brandy, meštra, rum or pear brandy and sprinkled generously with sugar. The flowers prepared in this way become fragrant, light and durable cookies that keep for days and are reminiscent of the Komiža tradition.
#4
Patakenjac
Patakenjac is a simple but extremely tasty dish that is often prepared in the summer months when tomatoes and peppers give their full flavor. The base is made of fresh tomatoes, peppers and onions, which are slowly sautéed in olive oil until they soften and turn into a fragrant sauce. First, the peppers are cut into strips and the onions are cut into thin slices, then they are placed together in a pan with a little olive oil. They are sautéed over low heat for about ten minutes, until the onions become glassy and the peppers are soft. Then, tomatoes cut into quarters are added, salt and pepper are added, and everything is continued to sauté until the tomatoes completely disintegrate and create a thick sauce. At that point, small indentations are made in the vegetables and eggs are dropped into them, so that the whites remain collected and the yolks are juicy. The pan is covered and the dish is left to bake for another ten minutes, until the eggs are cooked. Finally, patakenjac is sprinkled with fresh parsley or basil, and is best served with a piece of warm, crusty bread to soak up the rich sauce. It is a dish that combines vegetables and eggs with simplicity into a perfect meal for any time of day.
#5
Carob cake
Carob is a plant deeply rooted in Mediterranean tradition, and its value has been known since ancient times. The Phoenicians fed their galliots with carob to increase their strength and endurance, and they brought it to the island of Vis. Komiža is particularly proud of its centuries-old carob plantations, and today it is home to the only carob grinding mill in Croatia, which has been operating for more than fifty years. Carob is used in countless forms – from flour for cakes and bread, to chocolate and candy, to medicinal preparations and the famous carob brandy. Carob cake is a simple and fragrant dessert that combines the power of this fruit with fruit and chocolate additives. The preparation begins with foamy mixing of egg yolks and sugar, to which milk, oil, baking powder and carob flour are added. The mixture is then mixed with egg whites, raisins and grated apples, and then as much sharp flour as needed to knead the dough, which separates from the bowl. The resulting mass is poured into a greased baking sheet or on baking paper and baked in the oven at 180 °C for about half an hour. When the cake is ready and slightly cooled, it is poured with a chocolate glaze prepared from melted chocolate, powdered sugar and whipped egg whites. The result is a juicy and aromatic cake that retains all the fullness of the carob flavor and is reminiscent of the rich tradition of Komiža and the entire Mediterranean.