Wine-Growing District of Prekmurje

GASTRONOMIC SPECIALTIES
Bosman – A richly decorated ceremonial bread, which was a compulsory gift to brides, new-borns or godchildren. It is decorated with several lines of plaited dough and various dough ornaments and paper roses.
Vrtanek – A characteristic bread cake made from plaited dough and prepared when agricultural work was done (e.g. as a gift to haymakers) or at the time of various holidays. Today it is an important culinary element of receptions and feasts.
Crackling cakes – Crackling cakes, also known as “fónke“, “fánke” or “fánkice”, are today a widespread dish in Prekmurje, especially at various feasts, receptions and celebrations, due to their size and taste, which goes well with wine.
Bujta repa - Bujta repa is a culinary specialty closely related to the preparation of pork (“koline”) and is an obligatory part of lunch or supper. Roux and spices are also added. This is a dish that can be eaten on its own, but it is more typical to have it as a side dish for sausages, roast meat or other meat dishes.

Dödöli - “Žganci” made from potatoes and strong white flour, dressed with lard, onions, cracklings and topped with sour cream, is an excellent dish on its own as well as a side dish for a meat course.
Makovi külinji – Dough squares or scraps of dough boiled in salted water, dressed with sour cream and sprinkled with poppy seeds.

Prekmurje koline and Prekmurje ham – The production of a whole range of traditional meat products resulting from pig slaughtering or koline has been preserved in Prekmurje. These include black pudding, sausages and stomachs. There are several types of black pudding, which differ from each other in their stuffing. In addition to buckwheat sausages, they also make white or millet porridge sausages and “black pudding” or blood sausages, which are stuffed with cooked lungs, meat, blood and spices. Special attention is paid to the drying and maturing of pork legs. Hundreds of years of experience in this type of pork conservation have led to the creation of the Prekmurje Ham brand, which has been classified as a protected foodstuff with geographic origin (appellation).
Prekmurje bograč – Prekmurje is the Slovenian region that was under Hungarian administration until 1919. That is why the local cuisine shows influences from the neighbouring country. These include bograč or bograč goulash, named after the vessel in which Hungarian shepherds cooked a meat stew. The present-day recipe for the preparation of bograč from three types of meat, potatoes, peppers, spices and mushrooms has been evolving since the 19th century. In Prekmurje, the tradition of preparing bograč in a small kettle is very much alive today, and a bograč making competition is held every year.
Repni retaš – The modern-day name for one of the most popular roulades with turnip stuffing, which once was and in a few places is still a typical Christmas dish.
Prekmurje gibanica – This is a top-quality, protected and probably most widely recognised Slovenian dessert made from short dough and phyllo dough, stuffed with poppy seeds, cottage cheese, walnuts and apples. This holiday dessert has its roots in the culture of pogače, or flat breads, which is characteristic of the Pannonian part of Slovenia. Before sugar went into general use, it was sweetened with honey.