Idrijski Žlikrofi

Description:

Idrija žlikrofs

From the mid 19th century, the town of Idrija and its surroundings have been famous for Idrija žlikrofi. Due to a lack of historical sources, the exact origin of this local dish has not been established.

Ingredients
Up to 300 g of white flour, 1-2 eggs, oil, some water or milk to make the dough softer

Filling
500 g of potatoes, up to 50 g of lad or chopped smoked pork fat, up to 50 g of onions, spices: chives, black pepper, salt, marjoram.

The preparation process
The making of žlikrofi takes a lot of time and has several stages. The first one is that of making the dough. It is followed by the preparation of the filling – made of potatoes, minced lardons of smoked bacon, onions, spices and herbs. The filling is formed into balls of the size of a hazelnut. The dough is rolled out into a thin layer and the balls of filling put on it. The dough is folded over the filling and pressed together between the balls, so that a sort of ear shape is gained. The upper end of each of the žlikrofi should be pressed down slightly, so that their characteristic hat shape is gained. The žlikrofiŽlikrofi  are placed into salted boiling water, stirred and left in a covered pot. When they float and the water comes to the boil again, they are ready. Idrija žlikrofi are served with cracklings as well as various meat and other sauces.