SLOVENIA

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LOCATION:

Central Europe, eastern Alps bordering the Adriatic Sea, between Austria and Croatia

CAPITAL CITY:

Ljubljana

POPULATION:

2,005,692 (July 2009 est.)

LANGUAGES:

Slovenian 91.1%, Serbo- Croatian 4.5%, other or unspecified 4.4% (2002 census)

WEBSITE:

www.slovenia.info

Recipes From Slovenia

Slovenian cuisine combines influences from Italy, Hungary, Austria, and the Baltic countries, Estonia, Latvia, and Lithuania; however, there are many distinct Slovenian specialties, from delicious thick soups to delectable sweet pastries. Wild game is popular, as well as mutton and pork, and fish from the Adriatic Sea is plentiful. Slovenia grows fruits such as peaches, apricots, cherries, berries, and apples. Slovenia has a large dairy industry, and Slovenes enjoy soured milk, yogurt, and many excellent cheeses. Staples include wheat and corn breads, many fruits and vegetables, cheese, and spicy hot pickles.

Bograc Goulash

Bograc goulash is a popular thick stew that takes its name from the large pot in which it is cooked. This delicious goulash is made with pork, beef, bell peppers, spices, potatoes, and, in season, fresh mushrooms.

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Prekmurska Gibanica

Prekmurska gibanica is a multilayered pastry, similar to strudel, made with sheets of phyllo pastry filled with poppy seeds, curd cheese, walnuts, and apples. It is one of the most famous Slovenian desserts and is typical of the region east of Maribor, near the Hungarian, Austrian, and Croatian borders. Instead of making the pastry, you can purchase ready-made phyllo pastry sheets. Photo:

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