Here is some recipes,
which are typical for the Koroska area in Slovenia. Found and chosen are
them by student Blazka Globacnik, Tjasa Pusnik and Nusa Miklosic (age
14) under management of teacher Ana Sertel.
“Mežerli”
Ingredients:
1 kg to 1.5 kg veal or pork lungs with heart
3 tablespoons lard
2 medium onions
500 g to 750 g stale white bread (1 day)
1 to 2 eggs
250 ml milk
100 ml sour cream
pinch marjoram
sol, pepper
fat to grease cooking pan
Cook the veal or pork lungs and heart in salted water for 90 minutes, leave them to cool and mince them after removing the gullet.
Fry the chopped onion in lard and pour over the minced lungs and mix well. Add the marjoram and pepper.
Dice the bread and pour whisked eggs blended with cream and milk over it. Add a ladle of the soup that remains from cooking the lungs.
Mix well again.
Take a deep clay dish (called “štecl”, “pevka” or “koza”), grease the bottom and the sides, then spread the mixture inside.
Bake in the medium hot oven for 45 minutes until a yellowish crust is formed.
Serve with salad and good rye bread.
Mežerli is prepared by our peasant housewives on special occasions such as weddings or some other feasts like “koline” when it is served with home made bread as the cast course.
“Fričev lajbič”
Ingredients:
stale white bread (1 to 2 days)
milk
1 or more eggs
salt
sugar, cinnamon
Put bread slices into a greased pan.
Pour whisked eggs blended with milk, salt and a little sugar over it. Sprinkle with cinnamon and bake for 30 to 45 minutes in the medium hot oven.
Boiled Bread “Štrukeljci”
Ingredients:
500 g plain flour
1 to 2 eggs
1 spoonful oil
tepid water with milk
pinch salt
Stuffing:
150 g to 200 g bread
250 ml sour cream
pinch cinnamon
cracking fat to lard
Make the pastry from necessary ingredients, leave it to rest for half an our. Roll it out and divide into 2 to 3 pieces. Thinly stretch each piece and coat it with sour cream and sprinkle with cinnamon and thinly diced bread. Roll tightly, flatten a bit with the back of hand and then cut into “štrukeljci” (small rolls) with a sharp knife.
Cook them in salted boiling water. When they are cooked, pour them together with the water in which they were boiled into a bowl, lard with cracklings fat and serve with salad as a main dish.
Tarragon “Štruklji” with Cottage Chesse
Ingredients:
dough:
500 g plain flour
50 g sugar
50 g butter
2 eggs
20 g yeast
salt
milk
stuffing:
100 g butter
500 g cottage cheese
1 egg
100 g sugar
4 spoonfuls minced fresh tarragon
Stuffing:
Mix the cottage cheese, add butter mixed with egg yolk and sugar. Afterwards lightly mix in beaten egg whites. Tarragon can be mixed in the stuffing or sprinkled over the filled dough.
Knead flower, sugar, butter, egg yolks, salt and yeast to make short crust pastry. Add milk as necessary to make soft dough and leave it to rise. Thinly roll it out, coat with the stuffing and roll tightly. Cut the roll into “štrukeljci” (small rolls) with a wooden knife. Press both “štrukeljci” ends with fingers to fix the stuffing in then put them on a greased baking tin. Leave them to rise again and then bake in the oven. “Štrukelj” can be baked whole and cut into pieces when it has already been baked.
Serve “Štrukelj” hot or cold. It tastes delicious served with coffee. It can be also served as dinner.
“Koroški” Buckwheat “Žlinkrofi”
Ingredients:
-
dough:
-
500 g flour
-
3 eggs
-
2 spoonfuls oil
-
water
-
100 g fat, oil or butter to lard
-
50 g breadcrumbs
-
-
stuffing:
-
750 g mixed dried fruit
-
100 g butter
-
100 g breadcrumbs
-
sugar, cinnamon
-
milk and cream
-
Knead flour, eggs, oil and water to form a soft dough (softer than for noodles). Leave it to rest for a while, then roll it out and cut into 8 x 8 cm large squares. Place the stuffing in walnut sized balls onto these squares. Fold the squares and press the edges tightly. Make ridge-shaped edges. Cook them in salted boiling water for 10 to 15 minutes, strain and sprinkle with breadcrumbs fried in butter, oil or lard.
Stuffing:
To prepare the stuffing, grind dried fruit in a meat grinder. Stir in breadcrumbs fried in butter, cinnamon and sugar. Mix well. If the stuffing is too thick, thin it with a bit of milk or cream.
Serve “Žlinkrofi” as a main course with compote or fruit salad.
Koroška Noodles
Ingredients:
dough:
4 eggs
salt
400 g flour
parsley
1 tablespoon apple vinegar,
oil
Stuffing:
1 egg
salt
300 g dry pears
parsley
1 slice white bread
6 tablespoons cracklings for seasoning
Mix the flour, eggs, salt and vinegar into dough. If the dough is too dry or to hard, add some water. Divide into two lumps and grease them with oil.
Cover with a kitchen cloth and leave in a cold place for 1 hour then roll out the dough until it is as thick as a knife edge. Cut into 10 cm strips and place a teaspoon of stuffing (the size of a hazelnut) every 3 to 5 cm. Mould the dough into a tight roll and squeeze it together between the stuffing balls so that they bulge out. Cut into noodles. Cook the noodles in boiling water for about 15 minutes and season with cracklings. You can also sprinkle them with poppy seed or roughly chopped goat’s cheese.
Stuffing:
Add 1 egg, white bred (without crust and crumbed) and salt to the finely chopped cooked pears. The stuffing should be compact enough to make small balls. Put in some bread crumbs to thicken it, if necessary. Cherries, cottage cheese, apples or bacon could also be used for the stuffing instead of pears.