In Slovenia, we have around 100 recipes for roll dumplings: from savory to sweet, from boiled to baked. Each region advocates for its own recipe, claiming it to be the best. As the old saying goes: every eye has its own painter…

Details

• Preparation Time: 45 minutes
• Cooking Time: 50 minutes
• Difficulty: 3
• Spiciness: 0
• Number of Servings: 6

Ingredients

• 300 g Flour, buckwheat

• 1.5 l Water

• 1 teaspoon Salt, table

A simple dish from the rich treasury of traditional Slovenian recipes.

Details

• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Difficulty: 1
• Spiciness: 0
• Number of Servings: 4

Ingredients

Dough

• 500 g Flour, buckwheat

• 6 dl Water

• 100 g Wheat flour, white, multi-purpose

Filling

• 50 g Butter, unsalted

• 200 g Walnuts

• 150 ml Milk, whole milk

• 1 piece Egg, fresh

• 50 g Breadcrumbs, dried

• 100 g Sugar, white

Zabela

• 40 g Butter, unsalted

A salad made with buckwheat, cheese, and bacon is an excellent dish that will satisfy and fill even the hungriest eaters.

Details

• Preparation Time: 15 minutes
• Cooking Time: 22 minutes
• Difficulty: 1
• Spiciness: 0
• Number of Servings: 4

Ingredients

• 250 g Buckwheat flakes

• 2 spoons Oil, olive

• 3 spoons Juice, lemon

• 2 pinch Salt, table

• 1 pinch Spices, pepper, black

• 1 teaspoon Oil, vegetable oil, canola

• 160 g Meat, pork, smoked bacon

A wonderful combination of red currant jam and buckwheat sponge cake. Healthy and sweet.

Details

• Preparation Time: 50 minutes
• Cooking Time: 20 minutes
• Difficulty: 1
• Spiciness: 0
• Number of Servings: 10

Ingredients

• 5 pieces Egg, fresh

• 8 spoon Flour, buckwheat

• 6 spoon Sugar, white

• 3 teaspoons Oil, vegetable oil, canola

• 1 handful Koruzni zdrob

• 250 g Marmalade, orange

• 30 g Powdered sugar

Steps

1. Crack the eggs into a bowl, beat them well, then add sugar and continue beating until you get a smooth, frothy mixture. Slowly add the buckwheat flour spoon by spoon, continuously mixing slowly to ensure the batter remains lump-free.

An old traditional Slovenian peasant dish.

Details

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Difficulty: 3
• Spiciness: 0
• Number of Servings: 4

Ingredients

• 300 g Flour, buckwheat

• 1 spoon Lard

• 150 g Lard

• 1 pinch Salt, table

Steps

1. Bring a liter of salted water to a boil on the stove. Once boiling, add the buckwheat flour to form a lump and let it simmer. After a few minutes, reduce the heat. Make a 2–2.5 cm wide hole in the lump using the handle of a cooking spoon. Cover the pot and let the žganci cook over moderate heat for another 20 minutes.

Buckwheat žganci are a typical Slovenian side dish. Served with milk and topped with cracklings, they become a standalone meal that is especially suitable after a long walk or physical work.

Details

• Preparation Time: 10 minutes
• Cooking Time: 45 minutes
• Difficulty: 1
• Spiciness: 0
• Number of Servings: 4

Ingredients

• 1 l Water

• 1 teaspoon Salt, table

• 400 g Flour, buckwheat

• 100 g Fat, beef tallow

• pieces Milk, whole milk

Steps

1. Pour a liter of water into a narrow, tall pot and heat it until it boils. Salt the water.

Buckwheat žganci is an old peasant dish. If you usually season them with fried cracklings, this time we offer something completely new. Serve them with an interesting sauce that will refresh the simple dish and make it interesting and different.

Details

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Difficulty: 1
• Spiciness: 0
• Number of Servings: 4

Ingredients

• 500 g Flour, buckwheat

• pieces Salt, table

• 0.5 dl Sour cream

• 3 pieces Lime, fresh

The recipe for this dish was invented by Teressa Bellissimo. Late one Friday night in 1964, her son had gathered some of his friends. For the hungry youngsters, she prepared a snack in her small quick-service restaurant, Anchor Bar in Buffalo, New York, and thus Buffalo Chicken Wings were born.

Details

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Difficulty: 2
• Spiciness: 3
• Number of Servings: 6

Ingredients

• 18 pieces Meat, chicken, wings

Many people, when tasting buhtlji, think of a warm kitchen and cold autumn-winter days when their mother served them warm buhtlji and a glass of milk. Buhtlji prepared according to the recipe below are very light, soft, and fluffy, and you can fill them with any marmalade or hazelnut spread.

Details

• Preparation Time: 90 minutes
• Cooking Time: 40 minutes
• Difficulty: 1
• Spiciness: 0
• Number of Servings: 8

Ingredients

Dough

• 350 g Flour, Wheat, bread flour

Bujta Repa, a popular Prekmurje traditional dish, is traditionally prepared during the slaughtering season, which is late autumn or when it gets cold outside. Hence the name, as bujiti in the Prekmurje dialect means to slaughter. For preparation, we need simple homemade ingredients such as pork bones, sour turnips, and millet porridge. Connoisseurs say the dish is best when reheated at least once.

Details

• Preparation Time: 15 minutes
• Cooking Time: 80 minutes
• Difficulty: 2
• Spiciness: 0
• Number of Servings: 8

Ingredients

• 2 kg Turnip