A typical specialty of Balkan cuisine, sataraš is a vegetable stew made with tomatoes, peppers, and onions. Ultra-popular in Croatie, Serbia, Bosnia and Herzegovina, and Hungary (where it goes by different names), it's a simple and easy-to-prepare dish that is especially enjoyed in summer, when vegetables are abundant. We tell you more about this recipe, often nicknamed the "ratatouille of the Balkans"...

What is sataraš?

Sataraš is a stew of simmered vegetables made with tomatoes, peppers, and onions. It comes from the word "sapara," which means "cleaver" in Croatian, thus referring to the fact that all vegetables are chopped into very small pieces. Popular throughout Southeast Europe, this culinary specialty is often nicknamed the "ratatouille of the Balkans," although the cooking method is different.

Good to know:

Sataraš is a meat-free and fish-free dish: it's one of the typical dishes to try when visiting Croatie as a vegetarian! It can also appeal to vegans when cooked in its purely traditional version (without eggs or cheese).

What are the origins of sataraš?

The exact origin of sataraš is not known, although many attribute it to Hungarian origins, and particularly to the regions of Slavonia and Baranja, which extend across the Croatian and Hungarian borders. This typical Balkan dish may have been introduced to Croatie when it was part of the Austro-Hungarian Empire.

In any case, sataraš is a dish found in several Balkan countries. Each one has its own specificities, preparation methods, and recipe variations based on local and family customs.

In Hungary, for example, you'll find a slightly spicier version (with paprika notably) called lecsó, while in Turkey, a version with roasted eggplants is called Imam Bayıldı. You can also find this typical Balkan vegetable stew in Serbia, Montenegro, or Bosnia and Herzegovina...

How is sataraš eaten in Croatie?

In Croatie, sataraš is enjoyed in many ways: you can eat it cold, warm, or hot, on its own or as a side dish... Generally, Croatians savor it with meat (such as breaded cutlets or sausages) or fish. You can serve it with mashed potatoes, local polenta (such as pura or kačamak), rice, or even spread it on grilled bread or pita bread as a snack or appetizer.

Some people also like to add other ingredients to the preparation, such as eggs (reminiscent of shakshuka), cheese (like feta), sausages, bacon, or other pieces of meat to make it a more hearty dish.

In Croatie, sataraš is a seasonal dish consumed especially in summer when vegetables are at their peak. Locals particularly enjoy it during summer barbecues (roštilj) as well as during local festivities (sajam) during which they simmer it in large wooden pots. As you can see, although eaten year-round, sataraš is above all a symbol of Croatian summer cuisine.

For anecdote's sake...

It's said that long ago, the head of the family would ask for a fried egg to be served on top of his portion of sataraš. A privilege that only he was granted since other family members were not allowed to have it.

If it was customary to give a fried egg to the patriarch of the family (the father or grandfather) in rural Croatian regions, it's because at the time, eggs were considered a noble and limited source of protein. Giving this precious commodity to the head of the family thus marked a form of respect and recognition, and emphasized the importance of the patriarch in the family hierarchy. It also highlighted the difficult work of the men in the fields and vineyards.

The authentic recipe for Croatian sataraš

Ingredients for 4 servings

To make sataraš for 4 servings, you'll need:

• 4 medium-sized ripe tomatoes (prefer juicy varieties like Roma tomatoes or heirloom tomatoes full of sunshine);

• 3 peppers (preferably Hungarian peppers);

• 2 onions;

• 2 to 3 tablespoons of olive oil or other vegetable oils (such as sunflower oil);

• Salt, pepper

Note that you can add garlic to your preparation (at the beginning of cooking), a pinch of sweet or smoked paprika, or eggs and/or cheese at the end of cooking.

Steps for preparing sataraš

Step 1:

Start by preparing the vegetables: wash the tomatoes and cut them into small dice, thinly slice the onions, and cut the peppers into small strips or small pieces.

Step 2:

Heat the oil in a large skillet or saucepan over medium heat. Add the onions and let them brown until they become translucent and lightly golden. If you want to add garlic to your preparation, now is the time to do it.

Step 3:

Add the peppers to the preparation and cook them until they begin to soften. Be careful not to put the heat too high; the idea is to simmer the vegetables: patience is the key to sataraš success!

Step 4:

Add the tomatoes to the preparation with a little salt and pepper. Simmer for at least 30 minutes and stir from time to time. The mixture should reduce and thicken slightly, but should not dry out. If it does, you can add a little water.

Step 5:

If you wish, add eggs at the end of cooking or cheese (such as feta). Cook for 2 to 3 minutes. Adjust the seasoning if necessary and serve with rice, mashed potatoes, polenta, bread, or with meat or fish.

Bon appétit!

The little tip: While sataraš is a quintessential summer dish, many Croatian families prepare it in summer or autumn and preserve it in jars so they can enjoy it throughout the winter.