Poljica’s Soparnik is a meal found on the intangible heritage list of both UNESCO and Ministry of Culture of the Republic of Croatia. The preparation of the traditional meal of Soparnik (also known as zeljenik, uljenak, prisnac) is characteristic for the area of the medieval Republic of Poljica which spanned between the rivers Žrnovnice and Cetina, bordering the sea from the south, and the mountain Mosor on the north.
Soparnik is a fasting sultry meal, which used to be prepared in the fasting days of Good Friday, Christmas Eve and All Saint’s Day. It was prepared by farmers, to treat their guest and friends, while today the people of Poljica prepare it on formal occasions, turning Soparnik into a symbol of the Republic of Poljica.
Below you can find a video showing the preparation of Soparnik by the traditional receipt from Upper Poljica, which was transferred of mouth through the Ćurlin family since the 17 th century.
Receipt:
Dough
- Wheat flour, preferably grinded at the watermill
- Water
- Salt
Dough is mixed and covered with a rag and left for two hours. Then, depending on the size of the sinija (a circular plank used for Soparnik preparation), balls of dough are formed and then stretched using a rolling pin to be about 1 mm thick. For one Spoarnik it is necessary to make two crusts of dough.
Filling:
- Chard cut into strips (preferably older chard), which had been picked the previous day, washed and left overnight to dry.
- Onion, cut into slices
- Olive oil
- Salt
Choped and stired chard, and onions are gently seasoned with olive oil and salt. The filling is then spread across a single crust of dough, 1 cm thick. Cover it all with the second crust and roll the edges together.
Soparnik is baked on the hearth for approximately 15 min. Temperature of hearth should be about 160 °C, while Soparnik is covered with hot ashes and small barbecue.
After Soparnik is removed from the hearth, it is cleaned of ash, rubbed with chopped garlic and olive oil. Then, it is cut into rhomboid shaped slices.
It can be consumed cold or hot. The best time is right after it is taken from the heart.