Balkan Food

One of my favorite desserts, found in all the countries that once experienced Ottoman rule. Each region has its own version of baklava, and in the Bosnian one, the walnuts alternate with …

A hybrid goulash featuring monkfish, parenci pasta, and pickled peppers, fusing recipes from Slovenia, Croatia, and Italy.

Istria is renowned for truffles, and the region’s culinary scene celebrates them with various dishes and products. This unique dessert recipe features a chocolate-olive oil cake paired with truffle-honey ice cream and …

A recipe inspired by my meal at Draga di Lovrana, featuring marinated langoustines served with skuta and a rich lemon emulsion. The langoustines are paired with a unique langoustine-paprika focaccia to utilize …

Skuta, a popular farmer cheese in Slovenia and Croatia, is super easy to make. The resulting cheese has a mild flavor and can be enjoyed fresh or marinated with honey and olive …

The NSK State finally has a national dish! Inspired by the imagery of the Laibach and IRWIN groups, my Venison Wellington is a decadent dish worthy of Predjama or Ljubljana Castle.

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.