We are now deeply into autumn weather, which may be warmer than usual, but winter will soon be upon us. And when temperatures drop low, then that's the best time for Zagorje cuisine. Warm, hearty, rich, and offering comfort, Zagorje cuisine is based on ingredients such as potatoes, sauerkraut, sour cream, dough, and mushrooms. It has been influenced by Hungarian, Turkish, and German cultures, all of which have truly enriched this cuisine and made it even more special. It is based on seasonal ingredients, including inevitable forest fruits and meat. Simple ingredients like eggs, cheese, and cream are combined with game meat, fish, and sauces made from wine, plums, and mushrooms. It truly can't get better than this!

Purica z mlincima (Turkey with mlinci ) - Queen of the Dining Table

Perhaps one of the most popular traditional Zagorje meals, the queen of holiday and Sunday tables is turkey with mlinci. This traditional culinary specialty is still prepared in the same way today. Family recipes have been passed down from generation to generation, delighting everyone, even in today's times. Before roasting the turkey, be sure to marinate it the day before. The marinade is made from water, salt, garlic, thyme, and bay leaves. It's important to grease the pot and the turkey well before roasting; place root vegetables at the bottom of the pot and add water. While the turkey is roasting, prepare the mlinci. Wondering what those are? Mlinci are a type of pasta traditionally eaten in Croatian and Slovenian cuisine. They are served as a side dish with roasted poultry. Wheat flour, salt, and water are mixed together, rolled out thinly, and cooked on a hot griddle or in the oven. Once cooked, mlinci can be stored for a longer time. Pour hot water over broken mlinci, let them soften, then drain and drizzle them with the turkey drippings and serve.

Štrukli

Štrukli is a truly authentic dish that comes to mind when Zagorje is mentioned. Although the basic ingredients of this dish are simple, such as dough, cream, and cheese, it takes special skill to make them. Interestingly, štrukli can be an appetizer, main course, or dessert. There are boiled or baked štrukli, and the preparation is the same: a filling of eggs and fresh cheese is placed on rolled-out dough. Boiled štrukli are cooked in boiling water, while for baked štrukli, you need to prepare sour cream and bake them until they turn golden brown.

Krpice sa Zeljem (Pasta with Cabbage)

Although it may not sound particularly interesting or tasty at first, pasta with cabbage truly delights everyone with the first bite. This humble dish is very comforting and loved even by those who aren't fans of cabbage. Krpice sa zeljem originates from the Austro-Hungarian Empire, and you can try a similar dish in Austria called Krautfleckerl. When preparing this dish, it's essential to sauté the cabbage well and add a little sugar to achieve caramelized cabbage flavor. While the cabbage is sautéing, make the pasta from eggs, flour, salt, and cold water. The dough needs to be rolled out and cut into small squares or pasta pieces. Cooked pasta is added to the sautéed cabbage and mixed well.

Krvavice (Blood Sausages)

During the winter season in Zagorje, you'll definitely find blood sausages on the table. In Zagorje, no Martinmas gathering can go by without good blood sausages. These are boiled sausages made from offal, blood, and spices. They are served with roasted potatoes, sautéed sauerkraut, and a glass of wine.

Zlevanka/Zlevka

A dessert you can't say no to! Although it looks very simple, some even say it used to be a poor man's dessert, zlevanka (in parts of Zagorje is called "zlevka ") is so delicious and tender that it truly completes every meal in the best possible style. This fine, juicy, and light cake is made from cornmeal and drizzled with sour cream. It's best enjoyed warm with a cup of milk or tea.