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Čobanac or Čorbanac or even Pastirac is a slow-cooked stew traditionally prepared in the eastern part of Croatia, especially in Slavonija and Baranja.
The name comes from the shepherds as they are called “Čoban” or “Pastir”. It’s prepared with 2-3 different types of meat such as a wild game, pork or beef. It’s originally made in a big kettle over a campfire.
As Baranja is famous for the big fields of red paprika, either sweet and hot ones, this dish is the best representation of how tasty that spice can be. Paprikas are usually picked up when fully ripe and that dried and crushed in a fine powder as you can find in the supermarkets.
Čobanac is so much popular that you can also find organized competitions for chefs who want to win the glory of making the best stew! One very famous competition is called, “Požeški kotlić” where more than 40 contestants are preparing…