A FOOD TRADITION

Prekmurje cuisine

Prekmurje cuisine comes from Slovenia’s northeastern Pannonian plain and reflects Hungarian, Croatian, and broader Central European influences. It is known for pumpkin-seed oil, buckwheat, millet, maize, potatoes, cabbage, beans, pork, sour cream, and richly filled pastries. Cooking commonly uses slow simmering, baking in earthenware or heavy pots, and preserving meat and vegetables for winter. Characteristic examples include bograč, a paprika-rich stew; bujta repa, a pork and sour-turnip dish; and prekmurska gibanica, a layered pastry filled with poppy seed, cottage cheese, walnuts, and apple. The tradition is especially associated with hearty farm cooking and festive baked foods.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.