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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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