Balkan Food

One of Slovenia’s most popular dishes, Idrijan žlikrofi are bicorne-hat-shaped ravioli filled with potatoes, onions, and bacon. My recipe adds onion textures inspired by the Strelec restaurant in Ljubljana.

Saint Martin’s shenanigans supposedly gave birth to a festive dish consumed in many European countries. This stuffed duck with red cabbage and mlinci is my version of the Slovenian recipe.

Esihflajš, vinegar meat, is a salad made from the leftovers of the traditional Sunday lunch beef soup. Here, I’m using beef tongue and mixing it with my own orange wine vinegar.

Inspired by a recipe from Wylie Dufresne plus culinary memories of my recent Slovenian trip, this pizza combines beef tongue, pickled red onion, Emmental, horseradish, and chives.

Inspired by a dish from Boškinac restaurant on Pag Island, this recipe features diverse lamb preparations: a roasted lamb chop, fried meatballs, and stewed shoulder.

Inspired by a mussel dish I ate at Pelegrini restaurant in Šibenik, a salad of mussels, capers, red peppers, potatoes and chives on top of a mussel, corn, and saffron mousse.

A leftover meal that’s almost better than the original dish, and how to best cook a fish fillet with its skin on in order to get crispy skin and tender flesh.

My first recipe featuring octopus, inspired by a dish from Dubrovnik’s Restaurant 360.

Korčula is famous for its sweets, especially its cookies with citrus zest and nuts. Klašuni bring together all the authentic insular flavors.

A whole fish like those so often served on the Dalmatian coast, with a tasty and colorful accompaniment.