Search results
Results From The WOW.Com Content Network
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 ...
Obara is a Slovene national dish. It is a stew served as an independent meal, which is cooked from various kinds of meat and internal organs.It used to be served at various ceremonies, and it is a part of the traditional Slovenian cuisine.
Slovenia is mostly mountainous and forested, [16] covers 20,271 square kilometres (7,827 sq mi), [17] and has a population of approximately 2.1 million. [18] Slovene is the official language. [19] Slovenia has a predominantly temperate continental climate, [20] with the exception of the Slovene Littoral and the Julian Alps.
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.
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 word ričet is typical of central Slovenia, including Ljubljana, and derives from Styrian German ritschet or ritschert. Etymologists suggest that ričet is a derivation from two German expressions: rutschen, "to slip, slide", and rutschig, "slippery". In fact, ričet is a fairly greasy dish. [1]