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Slovenian cuisine (Slovene: slovenska kuhinja) is influenced by the diversity of Slovenia's landscape, climate, history and neighbouring cultures. In 2016, the leading Slovenian ethnologists divided the country into 24 gastronomic regions.
Idrijski žlikrofi are traditional Slovenian dumplings that originate from Idrija. [1] They are made from dough with potato filling and are often served either as a side dish to meat or on their own, in which case they are topped with breadcrumbs. [2] The recipe dates back to the mid 19th century and remains one of the most popular Slovenian ...
The first recorded preparation of štruklji is said to be in 1589, when a chef at a manor in Graz wrote down the recipe for cooked štruklji with tarragon filling. It became a festive dish for the urban middle class in the 17th century, and spread to rural households two centuries later. [2]
العربية; বাংলা; Беларуская (тарашкевіца) Български; Bosanski; Català; Čeština; الدارجة; Ελληνικά
The dish is typical of central Slovenia, especially of the Kočevje region. It is made of beans and potatoes. Its origins come from the 19th century. Originally, the lower social classes ate it as a main course.
Slovene culture is the culture of the Slovenes, a South Slavic ethnic group. It is incredibly diverse for the country's small size, spanning the southern portion of Central Europe, being the melting pot of Slavic, Germanic and Romance cultures while encompassing parts of the Eastern Alps, the Pannonian Basin, the Balkan Peninsula and the Mediterranean.
The word žganci is derived from the Slovenian verb žgati meaning "to burn" or "to toast". [1] Ajdovi žganci are served together with obaras, meat sauces, sauerkraut, black pudding, and/or various sausages. The ingredients may vary through different regions. In general the main ingredients are: buckwheat flour; water; salt; cracklings; oil or ...
One type of obara is dormouse stew from Inner Carniola in Slovenia. Report was made by Paolo Santonino , Cancellar of the Patriarch of Aquileia in his travel diary (1485-1487). He reports of a lunch stop in an Inner Carniola household, where the farmer's wife quickly prepared a roast dormouse for hungry archbishop.