Melt the sugar in a small quantity of heated water. When it boils add cleaned almonds and mix them continually until they start changing colour. Turn off the heat and let them cool.
Melt the sugar in a small quantity of heated water. When it boils add cleaned almonds and mix them continually until they start changing colour. Turn off the heat and let them cool. The ratio between almonds and sugar must be the same.
Spit – Roasted lamb
Spit-roasted lamb is one of the most typical and tastiest Dalmatian dishes. The whole lamb is put on a spit and roasted on an open fire of aromatic wood until the skin becomes of golden yellow colour.
Spit-roasted lamb is one of the most typical and tastiest Dalmatian dishes.
The whole lamb is put on a spit and roasted on an open fire of aromatic wood until the skin becomes of golden yellow colour. Before being roasted the meat can be marinated in oil into which aromatic herbs are added.
Kroštule
They originally come from Venice and are usually prepared during the Carneval period. The dough consists of two egg yolks, one whole egg, a spoon of Maraschino, a pinch of salt and some flour.
They originally come from Venice and are usually prepared during the Carneval period. The dough consists of two egg yolks, one whole egg, a spoon of Maraschino, a pinch of salt and some flour. When the dough is soft, roll it out until it becomes thin and then cut it into strips. Tie ther strips into a bow and fry them in hot oil. Scatter fine sugar over them before serving