Typical tastes and recipes

Olive oil

Olive trees symbolise peace, therefore, it is not surprising that there are many of them in Miren Kras. Olive oil or liquid gold, as it was named by great philosophers Hippocrates and Homer, can be found on most plates that are served from the kitchens of Miren Kras. The pleasant bitterness is tasted in the background of warm delicacies or as the main element on fresh vegetable platters.

Asparagus

Recipe:

Asparagus pie
Ingredients (use ingredients for filling according to your taste):

• Puff pastry
• Asparagus
• Grated cheese
• 1 egg
• Bread crumbs
• Salt and pepper
• Cooked or raw prosciutto
• Butter
• Sour cream

Filling preparation:
Grill asparagus (only use soft parts), bread crumbs and prosciutto on butter. Add grated cheese. When they cool down, mix in the egg.

Preparation:
Roll the dough, spread sour cream on it and add the filling. Roll and put it on the baking tin. Spread over one whipped egg and bake for approximately 45 minutes at 180 degrees. 

Karst prosciutto (Kraški pršut)

The most famous karst delicacy that was named after the region, is made according to a very simple recipe. Karst prosciutto, which is famous all around the world, is a quality piece of pork meat that needs salt, strong karst bora wind and patience. After more than one year of drying in the wind, which is a long tradition, paper thin slice of prosciutto wonderfully melts on our tongue. Alone, accompanied by good bread or dark Teran wine, will make you remember Karst forever.

Teran wine

Nothing runs better down one’s throat in Miren Kras than a sip of the velvety Teran wine. It was praised by Emperor Juliet and has been awarded many times. This wine has been made from hand-picked grapes for more than a thousand years. Just like the “teranovka” vine feels on fertile karst soil, you will feel after tasting this dark elixir that is a large part of our cultural heritage. 

Simple dandelion chips
Ingredients:

• Dandelion leaves
• Olive oil
• Salt

Preparation: Wash dandelion leaves and dry them so that they won’t cook and will remain crispy. Clean, washed and dried leaves put in a bowl and drizzle some oil over it. Mix it with your hands so that the oil is evenly distributed. Dandelion should not “swim” in oil. Put the oily leaves on baking paper and salt. Bake in an oven at 120 degrees for 15 minutes, so that dandelion becomes crispy. While baking, turn it over so that it bakes evenly. 

Buckwheat bread with nuts

Ingredients:

• 30 g yeast
• A few spoons of milk
• Tea spoon of sugar
• Table spoon of flour
• 22 dag of buckwheat flour
• 300 ml of boiled milk
• Teaspoon of salt
• 45 dag of white flour
• 200 ml of lukewarm water
• 4 table spoons of oil
• 2 handfuls of nuts

Preparation:

Chop nuts. Put buckwheat flour in a bowl and pour over boiled milk, mix and leave to cool. Add white flour, salt, oil and water, knead altogether and make a loaf. Add nuts and knead again and let it rise. Risen loaf put on the baking tin, cut three times, spread over with milk and put in a preheated oven. Bake for approximately 1 hour. Wrap hot in a cloth and leave to cool.