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G A S T R O N O M I C K V A R N E R
17
meat of
island lambs is
the salty
grass. Throughout
the entire year,
especially during the
winter, an exceptionally powerful north-eastern
wind known as bura blows from the mainland
toward the sea and islands, often reaching over
100 km per hour and making waves. Sea foam
from these waves is carried by the strong wind
and waters the grass throughout the island, just
like rain. The sheep graze on this salty grass.
Besides improving the quality of the meat, this
grass also improves the quality and flavor of
the milk, especially curds and cheese.
The cheese is without any artificial
additives and the curds have a
special flavor and are used by
the Primorje women cooks
to preparein preparing
exceptional sweets
such as cakes, strudels
and crêpes. Lamb is
most often prepared
with sliced potatoes,
seasoned with oil and
rosemary, and baked
under a bell among
ashes. However, it is also
exceptionally good boiled, na lešo, together with
the boiled vegetables from the broth (potatoes,
carrots, broccoli etc.). On the island of Krk, you
will be offered a type of pasta, bašćanske šurlice,
with lamb goulash. On the island of Cres, you
can enjoy roast lamb with side dishes.