Štruklji

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Struklji, traditional Slovenian dish

Štruklji are a traditional Slovene dish, composed of dough and various types of filling. The dish comes in the form of rolls, which can be either cooked or baked, and can have a wide range of fillings. Štruklji has been traditionally reserved for special occasions, but is now one of the most characteristic everyday dishes in households all across Slovenia.[1] It is closely related to Zagorski Štrukli, a traditional Croatian dish.[2]

History[edit]

The first recorded preparation of štruklji is said to be in 1589, when a chef at a manor in Graz wrote down the recipe for cooked štruklji with tarragon filling. They became a festive dish for the urban middle class in the 17th century, and spread to rural households two centuries later.[3] They were incorporated into everyday cuisine at the beginning of the 20th century.[1]

Ingredients and preparation[edit]

The most common ingredients of the pastry are flour – most commonly wheat or buckwheat – mixed with egg, oil, warm water and salt. These are then mixed together and the dough rolled out into a thin layer. The filling can be either sweet or savoury; the most common fillings are apple, walnut, poppy seed, cottage cheese or tarragon. The chosen filling is then spread onto the sheet of dough, and the dough then formed into a roll.[3]

Alternatively, štruklji can be made by mixing cottage cheese into the ingredients above and cooking the dough as one.[4]

Štruklji can be steamed, boiled in water, fried or baked. They are often served with either meat and gravy, or a sauce of breadcrumbs.

References[edit]

  1. ^ a b "Štruklji". Retrieved 31 May 2013.
  2. ^ Bogataj, Janez (2007). Okusiti Slovenijo. Ljubljana: Darila Rokus.
  3. ^ a b Bogataj, Janez (2007). Okusiti Slovenijo. Ljubljana: Darila Rokus.
  4. ^ "sturk na enostaven način". Retrieved 31 May 2013.