“Skradin is very nice town in Dalmatian hinterland also known by its river Krka and waterfalls just few miles upstream. There is also a beautiful monastery Visovac in the vicinity of these waterfalls. I go there at least once a year. This recipe has some Turkish origin because this area was on the border of the Ottoman Empire and Habsburg’s Empire. Croats were just soldiers on the border and receiving various gastronomic influences (Venice, Austrian, Hungarian, and Turkish).”
READY IN:
1hr 10mins
SERVES:
6-8
YIELD:
6 portions
UNITS:
US

Ingredients Nutrition

Directions

  1. Peal the onion and put into hot water to blanche it. Remove onion from water and slowly and carefully remove inside leaves of the onion. From One onion you have to get at least 3 “dinghies”.
  2. The rest of the onion mince and sauté on olive oil, add well minced beef. Add salt pepper, clove and nutmeg and sauté for about 10 minutes. Cool beef a bit and start to fill the onion dinghies.
  3. Take a casserole and pour some cooking cream over the bottom and put onion dinghies into the casserole. On the top of the dinghy put teaspoon of sour cream and bake it in hot oven on 200°C not more than 10 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: