MAIN INGREDIENTS
Štruklji is one of the most typical Slovenian dishes, consisting of different varieties of rolled dough that is filled with either savory or sweet ingredients such as cottage cheese, walnuts, apples, and poppy seeds. They can be found throughout Slovenia–in home kitchens, restaurants, and numerous mountain huts. Štruklji can be baked or cooked, and one unique variety of the dish is especially popular during spring and summer, when štruklji are filled with fresh tarragon.
Originally, the dish was prepared at celebrations and festivities in order to celebrate the end of hard labor at the farms, and the practice was present until the 1930s, when people started making štruklji throughout the year.
VARIATIONS OF Štruklji
MOST ICONIC Štruklji
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Ajdovi štruklji is a traditional type of Slovenian štruklji. The dough is usually made with a combination of salted water and buckwheat flour. Once prepared, a smooth mixture of skuta (white curd cheese), eggs, sour cream, and salt is spread over the dough, and it is then tightly rolled in order to make štruklji.
The štruklji are boiled in salted water and then cut into slices before serving. Although the combination of skuta, eggs, and sour cream is the most favored filling, it can also be made with walnuts, various cheeses, or sweet ingredients.
MAIN INGREDIENTS
Sireki is a traditional snack or appetizer originating from the Slovenske Gorice area. It’s made with a combination of cottage cheese, salt, paprika, and cumin. The cheese is mashed with a fork, seasoned with spices, then shaped into small cones that are often bite-sized.
The cones are dried in the sun or in a warm place in the kitchen. Sireki are typically paired with white wine and enjoyed as a snack. They can also be served with buckwheat bread with walnuts, or as a part of a cheese plate at the end of lunch or dinner.
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