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evo, ko ne razumije lokalne jezike ovdje je sve objašnjeno ponaški engleski. izbor jela i izvor tekstova je Tasteatlas.

Prekmurska gibanica

This well-known dessert is a traditional dish of Prekmurje, Slovenia’s northeastern region whose recipes have often been inspired by Hungarian and Austrian traditions. According to the Etymological Dictionary of the Slovenian Language, Prekmurska gibanica is a variety of potica, a layered strudel pie characteristic for the eastern part of the country.

The name comes from gibâničnik, a type of pastry basket, or gibâničar, an old Slovenian word for a baker. The oldest written records of Prekmurska gibanica date back to the 1700s when it was first mentioned as gebanza, while another written source from 1828 described it as a dessert that is typically served at weddings. 

Komplet lepinja

(Lepinja sa sve, Ужичка лепиња, комплет лепиња, или лепиња са све, Kompletuša)

This delicacy consists of a traditional flatbread (lepinja) that is cut in half, coated in thick cream (kajmak), and topped with an egg. The combination is shortly baked and should be doused with a mixture of warm meat drippings, which is locally known as pretop.

Komplet can be loosely translated as with everything in it, and is traditionally associated with Užice and Zlatibor. It is believed to have originated sometime before WWII, and the name was officially registered by Dragan Lazić, a current owner of the bakery Kod Šuljage in Užice.

Gobova juha

Gobova juha is a traditional Slovenian mushroom soup. Although there are many variations, the soup is usually made with a combination of wild mushrooms, onions, garlic, butter, flour, potatoes, white wine or wine vinegar, bay leaves, marjoram, salt, and pepper.

The onions are sautéed in butter and then mixed with flour and garlic. The mushrooms are cut into chunks and added to the pot with water, marjoram, bay leaves, potatoes, salt, and black pepper. The soup is simmered over low heat until the potatoes become tender. 

Chomlek

(чомлек)

Chomlek is a traditional North Macedonian stew that is typically prepared with veal or baby beef, a generous amount of tiny, walnut-sized onion bulbs (called kokar or arpadzik in Macedonian), and garlic. Depending on the recipe, either red or white wine is added to the mixture, while other common ingredients contained in the dish include dried red peppers, carrots, tomato purée, parsley, or mushrooms.

Svadbarski kupus

(свадбарски купус, Wedding Cabbage)

Svadbarski kupus or wedding cabbage is a traditional Serbian dish consisting of sour cabbage, onions, paprika, bay leaves, pepper, and meat such as pork, veal, lamb, and bacon. The combination of these ingredients is slowly simmered in a clay pot over hot coals.

Smočani kačamak

(Crnogorski kačamak, Tučeni kačamak)

This traditional Montenegrin dish is a local take on kačamak—a thick maize porridge that is found in Turkish and Balkan cuisine. Smočani kačamak is prepared by cooking potatoes together with wheat or corn flour and then mashing the combination until it becomes thick and homogenous.

Traditionally, the potatoes and flour are mashed with a large wooden stick (tučak). The dish is finished off with the addition of kajmak—a dairy product similar to clotted cream—and cheese, preferably local Montenegrin varieties such as pljevaljski or lisnati (bucani) cheese.

Cicvara

Cicvara is a traditional peasant dish originating from Montenegro and some areas in Herzegovina. The dish is usually made with a combination of corn flour, fresh cottage cheese or semi-hard cheese, milk, water, salt, and matured kaymak. The cheese is melted in water and milk, and when the flour is added, the mixture should be vigorously stirred until done.

Pastrmajlija

(Пастрмајлија)

North Macedonian answer to pizza is called pastrmajlija, a rustic bread pie consisting of dough topped with cubed or sliced meat (usually pork and cured mutton) and eggs. Pastrmajlija is often baked in traditional ovens at very high temperature.

Idrijski žlikrofi

Traditionally prepared in western Slovenia, namely the town of Idrija, this popular pasta dish can be described as a variety of ravioli. Žlikrofi are made with two layers of thin pasta dough wrapped around the filling, and apart from their charming shape resembling a bicorne hat, their authentic potato filling is even more distinctive.

 

Jelovnik iz bivše države. Ja bi ovo:

evo, ko ne razumije lokalne jezike ovdje je sve objašnjeno ponaški engleski. izbor jela i izvor tekstova je Tasteatlas.

Prekmurska gibanica

This well-known dessert is a traditional dish of Prekmurje, Slovenia’s northeastern region whose recipes have often been inspired by Hungarian and Austrian traditions. According to the Etymological Dictionary of the Slovenian Language, Prekmurska gibanica is a variety of potica, a layered strudel pie characteristic for the eastern part of the country.

The name comes from gibâničnik, a type of pastry basket, or gibâničar, an old Slovenian word for a baker. The oldest written records of Prekmurska gibanica date back to the 1700s when it was first mentioned as gebanza, while another written source from 1828 described it as a dessert that is typically served at weddings. 

Komplet lepinja

(Lepinja sa sve, Ужичка лепиња, комплет лепиња, или лепиња са све, Kompletuša)

This delicacy consists of a traditional flatbread (lepinja) that is cut in half, coated in thick cream (kajmak), and topped with an egg. The combination is shortly baked and should be doused with a mixture of warm meat drippings, which is locally known as pretop.

Komplet can be loosely translated as with everything in it, and is traditionally associated with Užice and Zlatibor. It is believed to have originated sometime before WWII, and the name was officially registered by Dragan Lazić, a current owner of the bakery Kod Šuljage in Užice.

Gobova juha

Gobova juha is a traditional Slovenian mushroom soup. Although there are many variations, the soup is usually made with a combination of wild mushrooms, onions, garlic, butter, flour, potatoes, white wine or wine vinegar, bay leaves, marjoram, salt, and pepper.

The onions are sautéed in butter and then mixed with flour and garlic. The mushrooms are cut into chunks and added to the pot with water, marjoram, bay leaves, potatoes, salt, and black pepper. The soup is simmered over low heat until the potatoes become tender. 

Chomlek

(чомлек)

Chomlek is a traditional North Macedonian stew that is typically prepared with veal or baby beef, a generous amount of tiny, walnut-sized onion bulbs (called kokar or arpadzik in Macedonian), and garlic. Depending on the recipe, either red or white wine is added to the mixture, while other common ingredients contained in the dish include dried red peppers, carrots, tomato purée, parsley, or mushrooms.

Svadbarski kupus

(свадбарски купус, Wedding Cabbage)

Svadbarski kupus or wedding cabbage is a traditional Serbian dish consisting of sour cabbage, onions, paprika, bay leaves, pepper, and meat such as pork, veal, lamb, and bacon. The combination of these ingredients is slowly simmered in a clay pot over hot coals.

Smočani kačamak

(Crnogorski kačamak, Tučeni kačamak)

This traditional Montenegrin dish is a local take on kačamak—a thick maize porridge that is found in Turkish and Balkan cuisine. Smočani kačamak is prepared by cooking potatoes together with wheat or corn flour and then mashing the combination until it becomes thick and homogenous.

Traditionally, the potatoes and flour are mashed with a large wooden stick (tučak). The dish is finished off with the addition of kajmak—a dairy product similar to clotted cream—and cheese, preferably local Montenegrin varieties such as pljevaljski or lisnati (bucani) cheese.

Cicvara

Cicvara is a traditional peasant dish originating from Montenegro and some areas in Herzegovina. The dish is usually made with a combination of corn flour, fresh cottage cheese or semi-hard cheese, milk, water, salt, and matured kaymak. The cheese is melted in water and milk, and when the flour is added, the mixture should be vigorously stirred until done.

Pastrmajlija

(Пастрмајлија)

North Macedonian answer to pizza is called pastrmajlija, a rustic bread pie consisting of dough topped with cubed or sliced meat (usually pork and cured mutton) and eggs. Pastrmajlija is often baked in traditional ovens at very high temperature.

Idrijski žlikrofi

Traditionally prepared in western Slovenia, namely the town of Idrija, this popular pasta dish can be described as a variety of ravioli. Žlikrofi are made with two layers of thin pasta dough wrapped around the filling, and apart from their charming shape resembling a bicorne hat, their authentic potato filling is even more distinctive.

 

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