Svakober

Ingredients:

– 4 large handfuls of herbs: wild onion, fennel, wild Swiss chard, dandelion, wild carrots, scallions, scallions, wild leeks

– a piece of dry meat or dry bacon (pancetta)

– 2 to 3 potatoes

– 1 handful of beans

– ½ dl of olive oil

– salt and pepper

Preparation:

Soak the collected herbs in water with a little salt. Dry meat is cooked in a pot, and when it is half cooked, potatoes are added. Sometimes, instead of dry meat, you can use fresh pork skins, which are cut into cubes before cooking. Cut the potatoes into cubes or boil them whole and finally mash them with a spoon into uneven pieces. When the potatoes are half cooked, wild herbs are added and everything is cooked together. Wild chard can be replaced by domestic chard, and it is important because it softens the intensity of wildness.

Wild herbs should be boiled for about 20 minutes.

Remark:

In Zadar County, dishes are traditionally prepared from wild herbs, which are harvested every day  as a traditional dish recorded in many places in the hinterland of Zadar in various variations. At the same time, fennel, or fennel , is considered the most important food in every harvest  as it is commonly called. This recipe was recorded in Nin, where the dish is called svakober , svakoberac  or every day.  In Posedarje, the dish of the same name is made on the bone of prosciutto, and instead of potatoes, pasta is used, preferably homemade noodles. On the islands, a related dish made from wild herbs is called mishancija.