Soparnik of Poljica this month received a protected geographical indication on the level of the European Union, and it is already on the list of protected cultural monuments of Croatian Ministry of Culture.
Republic of Poljica, or simply Poljica, was once the administrative, political and today only the geographical and historical notion. It includes a place east of the town of Split: bordered by the river Cetina in the Northeast, the Žrnovnica River to the west and the Adriatic Sea to the south.
They consist of the Lower, Middle and Upper Poljica. Most areas of the Republic now belong to the municipality of Omiš, and small part of the municipality of Dugi Rat. The word poljica itself means small fields, the land cracks, which is the source of life in the rocky barren land.
Soparnik is prepared from the time of the Turkish march to the coast and the Dalmatian hinterland. It was a sultry-dull dish made in the days of fasting on Good Friday, Christmas Eve and on the eve of the feast of All Saints. It used to be shanty food for laborers, but also to treat friends and guests. Today is offered on special occasions.
Except in the area of Poljica, this dish is prepared in the areas that Poljica people get to the merits of the battles against the Turks and settled them after their departure (parts of Sinj region). The tradition of gastronomic pleasure is delivered by Poljica women who married went to other villages, so the soparnik is made, for example, in Brela on the Makarska Riviera.
How soparnik is significant to the inhabitants of Poljica, says the festival of soparnik which takes place every year in the town of Dugi Rat. The best are chosen to its taste, composition, appearance, and baking, and the personality of competitors, manner of presentation, and their knowledge of the customs of this region is also evaluated.
So what is so magical and special about this dish? The peculiarity of taste and easy preparation preserved from the time of our ancestors immediately will win everyone who encounters this delicacy. Ingredients are chard, flour, olive oil, water, salt, onion, parsley, and garlic.
Older chard is washed, dried, and cut into narrow strips and onion and parsley are finely cut out.
From a kilogram of flour, salt, a little oil, and lukewarm water kneading the softer dough and is divided into two parts. On sinije (round boards 80-90 cm in diameter) is rolled out to the thin dough so that it falls over the edge of the blue about 4-5 cm.
In a large bowl, about 2 pounds of chard is mixed with one large onion, 3 dl of mixed oils (more olive), and parsley. Chard is evenly distributed on the rolled-out dough, second dough covered the beets. The edges of the dough are screwed inwards to look like braiding.
Thus prepared soparnik is sprinkled with little corn grit it can easier slide from the sinija and hang up with the second sinija. Sinije are together with soparnik turned upside down.
During these preparations, the mash is already burning a good fire. Barbecue is spread out to the side, and the fireplace good plastered. The food is easily dropped in the fireplace, covered by the grill and bake for 15-20 minutes. When it is finished, it is gently pulled on the sinija and blown the ashes, turned away and left to cool a little.
Finely shred garlic is rubbed well into the crust. Then it is smeared with 3 dl of olive oil, cut into diamond-shaped about 10 centimeters. It is served at weddings and other ceremonies with cheese and ham as a cold appetizer.
Poljica people are with their effort and love for its specialty the Poljica people are managed to approach to the new generations, Croatia, and now the whole world, a dish that is the symbol of their rich culture, traditions and way of life.
If you come to Poljica we wish you a good appetite!
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