NATIONAL SLOVENE CUISINE Ever wanted to know what is the typical cuisine of the Slovenian nation? This guide book to Slovene cuisine will show you the typical Slovenian dishes and some information for their preparation along with a few pictures of the specified dish. The book is divided into groups depending on the region with its typical cuisine. Each food will be marked on the regional map of Slovenia along with a short description, a picture of it and link to its recipe (if found).
Gorenjska
Luka Volovec & Matjaţ Simončič
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GORENJSKA
Upper Carniola (Slovene: Gorenjska) was a kreis of the historical Habsburg crown land of Carniola from 1849 till 1919 and is nowadays a traditional region of Slovenia. The center of the region is Kranj, while other urban centers include Jesenice, Trţič, Škofja Loka, Kamnik, and Domţale. Food presented: - Carniola Sausage
- Walnut Cake
Other food: carniola stomach, cottage cheese dumplings, buckwheat porridge, Rateče pockets
NATIONAL SLOVENE CUISINE CARNIOLA SAUSAGE
This is the best known Slovenian foodstuff in the world, and is based on the rich heritage of turning the pig into meat products. The first mention of the sausage as 'Carniolan' was in 1896. It’s made of both pork and beef, with nutmeg, pepper, coriander, garlic. More information (and recipe) on: Carniola Sausage Document
WALNUT CAKE
The traditional Slovenian walnut cake is made of walnuts and dough. Traditionally, it is baked in a circled shape and is used as a dessert. The Slovenian people usually eat it on Easter. It is said to be very delicious. More information (and recipe) on: Slovenian Walnut Cake Document
Gorenjska
Luka Volovec & Matjaţ Simončič
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NATIONAL SLOVENE CUISINE
PREKMURJE
Prekmurje is the easternmost region of Slovenia. It borders Hungary to the north-east, Austria to the north-west, Croatia to the south and the Slovenian region of Styria to the south-west. For about a thousand years, it was part of the Kingdom of Hungary, unlike other Slovene Lands. It therefore maintains certain specific linguistic, cultural and religious features that differentiate it from other Slovenian historical regions. Food presented: - Prekmurska gibanica
- Beef, Pork and Venison Stew
Other food: Prekmurje ham, Bosman
Prekmurje
Luka Volovec & Matjaţ Simončič
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NATIONAL SLOVENE CUISINE PREKMURSKA GIBANICA
This excellent, juicy and most widespread Slovenian dessert from Prekmurje is stuffed with poppy seeds, cottage cheese, walnuts and apples. It is trademarked as a foodstuff with an indication of traditional reputation and therefore can only be made under this name if the original protected recipe is respected in full. More information (and recipe) on: Prekmurska Gibanica Document
BEEF, PORK AND VENISON STEW
Venison bigos recipe, with sausage, venison cubes, pork, and bacon, along with sauerkraut and seasonings. It is a stew meal and is very delicious with potatoes. You can also eat it with bread. And Slovenians usually eat it when hiking. More information (and recipe) on: Beef, Pork and Venison Stew Document
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Luka Volovec & Matjaţ Simončič
Prekmurje
NATIONAL SLOVENE CUISINE
ŠTAJERSKA
Lower Styria (Slovene: Štajerska) or Slovenian Styria is a traditional region in northeastern Slovenia, comprising the southern third of the former Duchy of Styria. Food presented: - Štajerska Sour Soup
- Pohorje bunka
Štajerska
Luka Volovec & Matjaţ Simončič
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NATIONAL SLOVENE CUISINE ŠTAJERSKA SOUR SOUP
This soup was originally made after the annual pig kill on the farm and included 'everything but the squeak' and then was soured in wine. Nowadays, it’s become a highly popular dish eaten after late nights with lots of alcohol. It also often rounds off wedding receptions and New Year's parties. More information (and recipe) on: Štajerska Sour Soup Document
POHORJE BUNKA
Desalted whole parts of better-quality pork is stuffed into the pork stomach and beef intestines, mildly smoked and air dried. More information (and recipe) on: There is no recipe for this dish. Please slaughter a pig.
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Štajerska
NATIONAL SLOVENE CUISINE
KOROŠKA
Slovenian Carinthia (Slovene: Koroška) or Slovene Carinthia, most commonly simply Carinthia) is a traditional region in the north of Slovenia. It has no official status as an administrative unit within Slovenia, although the association with an informal province (Slovene: pokrajina) is still quite common. Food presented: - Pastry Pockets with Pear Filling
- Meţerli
Koroška
Luka Volovec & Matjaţ Simončič
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NATIONAL SLOVENE CUISINE PASTRY POCKETS WITH PEAR FILLING
The name of the pastry Kvočevi or Kločevi nudlni is taken after the name of the pear filling called in Koroška region “kvoce” (the Meţica valley) or “kloce” (the Mislinja valley and the Drava valley). It is a type of pasta, pockets filled with a filling which has been served as a main course or a dessert. More information (and recipe) on: Pastery Pockets with Pear Filling Document
MEŽERLI
An old and extremely tasty dish at pig-killing time, based on pig, veal and lamb intestines, bread, spices and eggs. It’s often served with soured potatoes or as a side dish. More information (and recipe) on: Meţerli Document
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Koroška
NATIONAL SLOVENE CUISINE
PRIMORSKA
The Slovenian Littoral (Slovene: Primorska) is a historical region of Slovenia. Its name recalls the historical Habsburg crown land of the Austrian Littoral, of which the Slovenian Littoral was a part. Food presented: - Idrija ţlikrofi
- Yellow polenta
Primorska
Luka Volovec & Matjaţ Simončič
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NATIONAL SLOVENE CUISINE IDRIJA ŽLIKROFI
Idrija Ţlikrofi are a tradition dish for the town of Idrija. They are served with meat and carrots. Sometimes even with crackling as well as various meat, vegetables and other sauces. More information (and recipe) on: Idrija Ţlikrofi Document
YELLOW POLENTA
Although polenta is not an original dish of Goriška Brda, nor other parts of Mediterranean Slovenia, it’s still today an important component of the staple diet as a main course and, even more so, as a warm or cold side dish with various meat and vegetable dishes. More information on: White and Yellow Polenta Document
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Primorska
NATIONAL SLOVENE CUISINE
DOLENJSKA
Lower Carniola (Slovene: Dolenjska) was a kreis of the historical Habsburg crown land of Carniola from 1849 till 1919 and is nowadays a traditional region of Slovenia. Its center is Novo Mesto, while other urban centers include Kočevje, Grosuplje, Krško, Trebnje, Mirna, Črnomelj, Semič, and Metlika. Food presented: - Buckwheat and corn ţganci
- Belokranjska pogača
Dolenjska
Luka Volovec & Matjaţ Simončič
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NATIONAL SLOVENE CUISINE BUCKWHEAT AND CORN ŽGANCI
It was often emphasised as early as the 19th century that 'ţganci' were the pillar of Carniola. Buckwheat and corn, or less frequently barley, are cooked in two ways and are still today one of the basic and typical dishes of Gorenjska. More information on: Buckwheat and Corn Ţganci Document
BELOKRANJSKA POGAČA
This is a round pogača (a kind of flatbread) made from leavened dough, brushed with beaten egg and sprinkled with salt and caraway seeds. Before baking the surface is cut in a square net pattern, and before eating it is broken by hand in bite-size squares. More information on: Belokrnjska Pogača Document
Notranjska
Luka Volovec & Matjaţ Simončič
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NOTRANJSKA
Inner Carniola (Slovene: Notranjska) was a kreis of the historical Habsburg crown land of Carniola from 1849 till 1919 and is nowadays a traditional region of Slovenia. Its administrative and economic center of the region is Postojna, while other minor centers include Logatec, Cerknica, Pivka and Ilirska Bistrica. Food presented: - Polšja obara (Dormouse Stew)
- Bloška Kavra or Trojka/Karavada
NATIONAL SLOVENE CUISINE POLŠJA OBARA (DORMOUSE STEW)
A thick soup or stew with dormouse meat, potatoes, spices and apple vinegar. Sometimes noodles are added instead of potatoes. Dormice can also be roasted and cooked in soups, risottos, as well as in goulashes, which are also the most popular dormouse dishes. More information on: Polšja Obara Document
BLOŠKA KAVRA OR TROJKA/KARAVADA
This is a hearty hot pot with kohlrabi, beans and potatoes, with the addition of smoked pork, carrots, garlic and spices. It is a one-dish meal. It is used a starting dish in most cases. More information (and recipe) on: Bloška Kavra or Trojka Document
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Luka Volovec & Matjaţ Simončič
Notranjska