MAIN INGREDIENTS
Grušavi žlinkrofi are traditional dumplings originating from Slovenia. These small dumplings are typically filled with dried pears and topped with honey. The dough is made with a combination of flour, eggs, milk, and oil. It is then shaped into small loaves that are left to rest before they're rolled out and the filling, consisting of dried pears, is spooned on top of the dough.
Another piece of dough is placed on top, and the dumplings are then cut into squares and pinched in order to be sealed. Once done, the dumplings are usually sprinkled with a combination of breadcrumbs fried in fat and honey.
MAIN INGREDIENTS
Ubrnjenik or obrnenk or ubrnenk are traditional Slovenian dumplings originating from the Upper Savinja Valley region. The dumplings are made from roasted wheat, buckwheat (most commonly), or corn flour and boiling salted milk.
Cream and butter are added for better consistency and flavor, and the mixture is then shaped into balls that are served warm or cold. Ubrnjenik is often accompanied with sour milk, yogurt, or a cup of coffee on the side. The dish is quite heavy, and in the past it was prepared for the farmers' breakfast, before they started a day of hard work in the fields.
The farmers also used to wrap ubrnjenik in horseradish leaves and eat the dumplings for lunch.
These boiled dumplings consist of a millet and cottage cheese filling that is tucked inside a thin layer of buckwheat dough. Krapi are usually formed into crescent shapes, and they are typically served doused in cream and sprinkled with pork cracklings or breadcrumbs.
The dish was invented by Milka Smole, a chef at Smoletova Gorca restaurant, who was inspired by an old recipe for buckwheat fritters. Kozjanski krapi can be served as a main course or as an accompaniment to meat-based dishes.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.