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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.
العربية; বাংলা; Беларуская (тарашкевіца) Български; Bosanski; Català; Čeština; الدارجة; Ελληνικά
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 ...
Slovenia, [a] officially the Republic of Slovenia, [b] is a country in Central Europe. ... Slovenian cuisine is a mixture of Central European cuisine ...
Matevž. Matevž (puréed beans with cracklings) is a Slovene national dish. The dish is typical of central Slovenia, especially of the Kočevje region.It is made of beans and potatoes.
Štruklji is a traditional Slovene dish, composed of dough and various types of filling.The dish comes in the form of rolled dumplings, which can be steamed, boiled, or baked, and can have a wide range of fillings.
Ričet (German: Ritschert) is a traditional Slovenian, Croatian, Austrian and Bavarian dish. It is a thick soup containing pot barley, beans, potatoes, carrots, parsley, celery, leeks, tomatoes, onions, garlic, and usually a substantial amount of cured pork. Depending on the amount of water used, it may be a soup or a thick porridge similar to ...
It was mostly made in Prekmurje, the northeastern part of Slovenia. The expression bujta comes from the verb form bujti (to kill). The dish was originally relished in winter at pig slaughter or koline. [1] [2] It was prepared from fatty parts of the pig's head, neck, and skin, and sour turnips. Bujta repa needed to be fatty and well-larded.