Loparka – the traditional delicacy from Croatia’s Prigorje region

Loparka (Photo: TZG Sveti Ivan Zelina)

On 17th November 2024, the Croatian town of Sveti Ivan Zelina will once again play host to a beloved annual event—the Zelinska Loparijada.

This gastronomic celebration, now in its fifteenth year, honours a traditional local dessert called “loparka,” a delicacy cherished in the Prigorje region.

Prigorje is a region near Zagreb, extending along the southern slopes of Mount Medvednica, situated roughly between the Žumberak mountain range and the Moslavina area.

What Is Loparka?

Loparka is an age-old dessert, a type of thin gibanica similar to the vrbovečka pera, another traditional dish from the region. This dish features a delicate, thin dough base layered with a creamy filling made from fresh cheese and sour cream.

While there are both savoury and sweet variations of loparka, the sweet version is by far the more popular.

This traditional recipe, with its rustic charm, has transcended its humble roots as a snack for field workers to become a staple at celebrations, weddings, and festive gatherings throughout Prigorje.

The Secret to Perfect Loparka

A true loparka is crafted with simple, high-quality ingredients, typically sourced from local farms.

Fresh cow’s cheese, sour cream, eggs, and flour are the essentials, but achieving the dessert’s signature shine requires a special touch. Home bakers finish the loparka with a layer of butter and sugar, which melts to form a glistening, almost glass-like glaze.

When done right, the dessert’s surface sparkles as the sugar crystals melt, creating a delicate crunch atop the soft, creamy filling. Additionally, a unique aspect of loparka is its folded edges, creating a distinct look and ensuring no filling is lost in baking.

Loparka (Photo: TZG Sveti Ivan Zelina)

A Name with History

The name “loparka” derives from the traditional wooden paddle, or “lopar,” which was once used to place the dessert into a wood-fired oven.

Traditionally, loparka was baked in earthen dishes or round metal pans called “cimpleti.” The preparation methods have evolved, but many cooks strive to replicate the traditional taste and texture, ensuring that each bite captures the essence of heritage.

A Variety of Recipes

While the basic recipe is straightforward, each household brings its own twist to loparka. Some bakers prefer an ultra-soft dough made from smooth flour, others combine wheat with a hint of rye for a heartier base.

Some recipes call for mixing flour with water, others with milk or an entire cup of sour cream for extra richness. Adding whey to the dough is a popular variation, giving it a tender, melt-in-the-mouth quality, while a dash of sugar in the dough or a drizzle of oil can add subtle complexity.

In every case, however, a well-prepared loparka must be soft, smooth, and layered with just the right amount of filling.

Loparka (Photo: TZG Sveti Ivan Zelina)

An Event That Grows Each Year

The Loparijada is more than just a showcase of culinary skill; it’s a cultural event that brings together generations and celebrates local identity. As Sveti Ivan Zelina’s mayor, Hrvoje Koščec, proudly remarks, each year’s attendance grows, a testament to the enduring appeal of this Prigorje speciality.

Local women, skilled in the art of making loparka, bring their recipes to the event, contributing to a friendly competition that displays the variety and depth of this traditional dessert.

Whether you’re a local or a visitor, attending the Zelinska Loparijada is an invitation to savour a piece of Prigorje’s cultural heritage. Join the celebration on 17th November to discover the timeless appeal of loparka and witness the pride that Sveti Ivan Zelina has in preserving its culinary traditions.

(Photo: TZG Sveti Ivan Zelina)

Held at Dvorana Ivana on Trg Ante Starčevića 5, the event will begin at 18:00, welcoming attendees to revel in a culinary experience rich in local tradition.