It used to be food for the poor but today has been declared to be intangible cultural heritage by the croatian ministry of culture.
Although it is only chard with onions between two layers od simple dough you need to have a good technique and a lot of knowledge to know when the chard is cooked.
Soparnik is baked on a well-heated heath, the so-called komin, covered directly with embers.
happy holidays,
ana