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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
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 ...
Slovenia, [a] officially the Republic of Slovenia, [b] is a country in Central Europe. [ 13 ] [ 14 ] It borders Italy to the west, Austria to the north, Hungary to the northeast, Croatia to the south and southeast, and a short coastline within the Adriatic Sea to the southwest, which is part of the Mediterranean sea . [ 15 ]
Žganci is a dish in Slovenian and Croatian cuisine, also called pura on the Croatian coast. It is a traditional "poor man's food" of hard-working farmhands similar to polenta , although prepared with finer grains.
Slovenia’s culture is expressed through its history, traditions, literature, mythology, music, dance, literature, cuisine, sports, arts, film, theatre, monuments and more. The country is also home to multiple UNESCO World Heritage Sites. The Freising manuscripts comprised the first Latin-script continuous text in a Slavic language. Created in ...
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 ...
Slovenian Močnik. Močnik is a traditional Slovenian porridge. To prepare it, cereals such as buckwheat, corn, wheat, millet, rye, or oats are cooked in milk, cream, or sour cream. [1] The earliest known use of the sweet potato was in the High Middle Ages, when sweet potato was recorded as a noble dish in 1485.