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Dubrovnik (Croatia)
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Main course
Vegetarian
Food Flavour DNA
Nutritional Values
250kcal
6gProtein
42gCarbs
6gFat
4gFibre
200 gServing
* Per serving · 200 g. May vary.
Allergens
🌾 Gluten
Also served in
Soparnik
How to order / say it
Say it
Soparnik — [soh-PAHR-neek]
Order
I'd like the soparnik, please.
Locally
Molim vas, soparnik.
Say locally
A savory pie filled with Swiss chard, garlic, and parsley.
Why try it?
Soparnik represents the peasant cuisine of the Dubrovnik region, reflecting its historical reliance on simple, locally sourced ingredients.
How it tastes
This dish features a thin, crispy dough encasing a savory and aromatic mixture of Swiss chard, with hints of garlic and parsley flavor. It's traditionally baked under a peka, giving it a unique charred aroma.
Origin & History — first documented: 1450
Originating from the times of the Ottoman Empire, Soparnik dates back to at least the 15th century. It was a staple for Dalmatian laborers and has been preserved as part of local cultural heritage.
Recipe
Ingredients
- 🌾 300 g all-purpose flour
- 200 ml water
- 🥕 500 g Swiss chard
- 🧄 20 g garlic
- 🌿 10 g parsley
- 🫒 30 ml olive oil
Method
- 1 Knead flour and water into a dough, let rest.
- 2 Chop Swiss chard, garlic, and parsley for filling.
- 3 Roll out dough thinly, spread filling, and cover.
- 4 Bake in oven or under a peka until crispy.
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