Slovenia

🇸🇮Upper Carniola, Slovenia

Ajdovi Krapi

Buckwheat flour dumplings filled with curd cheese, shaped like carp fish, from the Gorenjska region of Slovenia, served with buttered breadcrumbs.

🇷🇸Serbia

Ajvar

Ајвар

Relish made from roasted peppers and eggplants, a popular condiment throughout the Balkans, traditionally prepared in autumn, versatile and savory.

🇸🇮Prekmurje, Slovenia

Aleluja

Aleluja is a Prekmurje soup made from dried turnip peel simmered in a light, gently sour broth.

🇦🇹Austria

Apple Strudel

Apfelstrudel

Thin pastry rolled with spiced apple filling, raisins, and breadcrumbs, traditionally stretched by hand until paper-thin, a legendary Austrian icon.

🇸🇮Slovenian Littoral, Slovenia

Bakalca

A traditional sauce from Idrija made from mutton or rabbit, vegetables and spices, slow-cooked into a rich ragù served over idrijski žlikrofi.

🇸🇮Slovenia

Beef Soup with Noodles

Goveja juha z rezanci

Clear beef broth from soup bones and root vegetables, served with hand-cut egg noodles and a scatter of parsley — the compulsory Sunday first course.

🇸🇮Lower Carniola, Slovenia

Belokranjska Pogača

Protected flatbread from Bela krajina, scored into a diamond grid, brushed with egg and scattered with coarse salt and caraway.

🇸🇮Lower Carniola, Slovenia

Belokranjska Povitica

Belokranjska povitica is a rolled Bela krajina yeast pastry filled with fresh curd cheese and herbs.

🇸🇮Slovenia

Bezgovo Cvrtje

A Slovenian dessert of elderflower blossoms dipped in sweet batter and deep-fried until golden, dusted with powdered sugar, a springtime treat.

🇸🇮Upper Carniola, Slovenia

Bled Cream Cake

Blejska kremna rezina

Square of custard topped with whipped cream between two sheets of puff pastry, standardised in Bled hotel kitchens in 1953 and made to the same recipe since.

🇸🇮Slovenia

Bleki

Hand-cut squares of pasta boiled and tossed with cracklings, cottage cheese or cabbage — a farm dish of using up dough scraps.

🇸🇮Slovenian Littoral, Slovenia

Bobiči

A traditional Slovenian soup made from corn, beans, potatoes and root vegetables, seasoned with pork and herbs, a hearty Primorska and Notranjska dish.

🇸🇮Prekmurje, Slovenia

Bograč

Prekmurje's cauldron stew of three meats — beef, pork and game or venison — with onion, paprika and potato, cooked outdoors over a fire for hours.

🇸🇮Upper Carniola, Slovenia

Bohinjski sir

Bohinjski sir is a firm cow's-milk cheese from Bohinj, matured into a wheel with a buttery aroma and pale rind.

🇸🇮Slovenia

Borovničevec

Blueberry liqueur made by steeping wild bilberries in grape spirit and sugar until it turns near-black.

🇧🇦Sarajevo, Bosnia and Herzegovina

Bosnian Burek

Burek

The Bosnian burek, layers of thin phyllo dough spiralled around a filling of minced beef and onions, baked until golden and crisp. In Bosnia, only the meat version is called burek.

🇸🇮Slovenia

Bovški Sir

Sheep's milk cheese from the Bovec basin in the upper Soča, aged at least sixty days into a dense, sharp, slightly piquant wheel.

🇸🇮Slovenian Littoral, Slovenia

Brinjevec

Juniper brandy distilled from fermented juniper berries — resinous, dry and famously harsh, drunk as a digestif and used as a folk remedy.

🇭🇷Croatia

Brudet

Rustic seafood stew prepared with various fish along the entire Croatian coast, with every region having its own recipe.

🇸🇮Slovenia

Buckwheat Groats

Ajdova kaša

Whole buckwheat groats boiled and dressed with mushrooms, cracklings or milk — the starch of the Slovenian uplands before potatoes.

🇸🇮Prekmurje, Slovenia

Bujta Repa

Prekmurje pork-slaughter dish: sour turnip cooked with fatty pork, millet or barley and a heavy hand of paprika.

🇸🇮Slovenian Littoral, Slovenia

Bunka

Bunka is a Slovenian cured pork neck or shoulder stuffed with seasoning, smoked and air-dried until sliceable.

🇭🇷Dalmatia, Croatia

Buzara

Buzara is an Adriatic seafood stew built on olive oil, garlic, white wine and parsley. Mussels and scampi are the familiar named forms, cooked until the shells open in the fragrant broth.

🇸🇮Slovenia

Carniolan Sausage

Kranjska klobasa

Protected sausage of coarsely cut pork and bacon with garlic and pepper only, lightly smoked and sold in pairs joined by a wooden skewer.

🇸🇮Prekmurje, Slovenia

Cherry Liqueur

Češnjev liker

Sour cherries steeped in spirit and sugar into a dark, sweet-tart liqueur, made at home wherever the trees grow.

🇸🇮Slovenia

Cockta

Dark herbal soft drink developed in 1953 from rosehip, eleven herbs and lemon as a Yugoslav alternative to cola — no caffeine, no phosphoric acid.

🇸🇮Lower Carniola, Slovenia

Cviček

Pale, low-alcohol red-and-white field blend from Dolenjska, protected, sour and light enough to drink through an afternoon.

🇸🇮Lower Carniola, Slovenia

Dolenjski sadjevec

Dolenjski sadjevec is a Lower Carniola fruit brandy distilled from mixed orchard fruit into a fragrant clear spirit.

🇸🇮Slovenia

Domača Salama

Domača suha salama

Farmhouse dry salami of pork with garlic, pepper and sometimes wine, smoked lightly over beech and hung in a cool loft to cure.

🇸🇮Slovenian Littoral, Slovenia

Fižolova mineštra (Bean Stew)

Fižolova mineštra is a Vipava bean stew with beans, vegetables and herbs simmered until the broth turns thick.

🇸🇮Slovenia

Flancati

Thin ribbons of dough knotted and deep-fried until blistered, dusted heavily with icing sugar — carnival baking, made in enormous batches.

🇭🇷Istria, Croatia

Fritaja

Frtalja

Istrian herb omelette, thick with wild herbs — most importantly wild asparagus in spring — cooked flat in a pan and cut in wedges.

🇸🇮Slovenia

Funšterc

Funšterc is a Central Sava savoury egg pancake made with flour, eggs and cracklings until set and browned.

🇭🇷Istria, Croatia

Fuži

Fuži are Istrian hand-rolled pasta, commonly dressed with a truffle, mushroom or meat sauce. White Istrian truffle is a celebrated pairing, not a separate pasta dish.

🇸🇮Slovenia

Grušavi žlinkrofi

Grušavi žlinkrofi are Upper Savinja dumplings filled with pear and cottage cheese, boiled and served warm.

🇸🇮Slovenia

Horseradish

Hren

Fresh horseradish grated raw and mixed with vinegar, apple or cream, served with boiled beef, ham and Easter cold cuts.