Lika cuisine

The mountainous Lika regions have very similar cuisines. Local specialities are lamb, potato halves, sauerkraut and various types of cow ’s milk, sheep ’s milk and mixed cheeses, particularly in Lika (basa and škripavac ). The mountain rivers provide good fish (trout from the Gacka River) and the forests abound in game (Gorski Kotar dormouse). Some expressions from typically-croatian menus: Specialities from the grill are called sa roštilja or s ražnja means roasted "pod pekom" means that the dish has been put into a stone oven under a metal cover.

Domestic Dishes of Lika

· dry cheese
· Lika prosciutto
· smoked pork jelly
· Lika iota
· ricet noodles with beans
· boiled Lika lamb with sweet cabbage
· sheep leg cooked with sour cabbage
· sour cabbage rolls with bacon
· Lika veal steak filled with sliced bacon with boiled turnips and potatoes
· broiled pig on spit
· broiled lamb “pod pekom” (covered in ashes)
· chicken ghoulash with noodles
· boiled trout from the Gacka river
· apple rolls, cheese pie