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Idrijski žlikrofi

In terms of gastronomy, Slovenia offers a colourful image of diversity. What makes it special is its location at the meeting point of the Alps, the Mediterranean and the Pannonian Plain. Slovenian cuisine is traditionally based on grains, dairy products, meat (especially pork), sea and freshwater fish, vegetables, legumes and tubers, olives and grapes.

  • idrijski.zlikrofi.Tomo.Jesenicnik.Sinfo.april10

    Žlikrofi are a frequent item on the menu in many households. Photo: Tomo Jeseničnik

Idrijski žlikrofi - National dish of Slovenia

Idrija is also home to a gastronomic speciality. The town and the surrounding area have been famous since the mid-19th century for idrijski žlikrofi.

Idrijski žlikrofi are a national dish of Slovenia made from dough with a potato filling and a characteristic shape.

In view of their traditional process of elaboration and recipe, in 2002 the Ministry of Agriculture, Forestry and Food granted idrijski žlikrofi traditional product status.

Making idrijski žlikrofi can be quite a lengthy process and consists of several phases. The first thing to do is to prepare the dough, then it is time to make the filling. Idrijski žlikrofi are served with cracklings, various meat sauces and other sauces. The most common sauce for žlikrofi is called bakalca and is made with mutton or rabbit.


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    Idrijski žlikrofi are served with cracklings, various meat sauces and other sauces. Photo: UKOM archives

Very popular dish in the Idrija area

Žlikrofi are a popular dish in the Idrija area and homemade žlikrofi are a frequent item on the menu in many households. They are also made by five certified producers and can be bought in the shops. Frozen idrijski žlikrofi can be found in supermarket freezers.

Idrijski žlikrofi are served by some restaurants and farm tourism establishments. These can be identified by a distinctive yellow-and-brown signs with the inscription 'Traditional Food Served' and the logo of the Society for the Promotion and Protection of the Traditional Dishes of Idrija.

The popularity of idrijski žlikrofi shows no signs of waning and they are among the traditional Slovenian dishes whose production and consumption are growing strongly.

According to some figures, around 50 tonnes of them are produced and consumed each year. Idrijski žlikrofi (including the frozen variety) contain no preservatives, colouring or flavour enhancers. Preparing frozen žlikrofi is very simple: shake the frozen žlikrofi into boiling salted water and cook until they float to the surface. They can be served with a variety of sauces, giving free rein to individual creativity.

Idrijski žlikrofi - Recipe

Recipe for the preparation of around 150 idrijski žlikrofi (enough to satisfy the whole family):

Dough: up to 300g white flour, 1-2 eggs, oil, water or milk as necessary.

Filling: 500g potatoes, up to 50g minced lard or chopped smoked bacon, up to 50g onion.

Seasoning: chives, black pepper, salt, marjoram.

Mix together the ingredients for the dough, which should not be too hard. Knead the dough until it becomes flexible and elastic and does not stick to the hands or the board. If the dough is cut it must be dense and without air holes. Form the dough into a loaf and leave to rest for 30 minutes. Then roll it out thinly.

In the meantime, prepare a filling from boiled and peeled potatoes. Mash the potatoes when still warm. Season with salt. Fry and chop the smoked bacon and add to the potatoes (alternatively use cracklings or minced lard). Mix in the fried onion and seasonings. Mix well and knead until the mixture is soft. Form the mixture into hazelnut-sized balls. Then the dough is rolled out thinly and the balls of filling are placed onto it. The dough is then folded over and pressed down between the balls of filling, forming 'ears'. A little hollow is then made in the top of each individual žlikrof, giving the žlikrofi their characteristic 'hat' shape. Now the žlikrofi are ready for the final phase – cooking.


  • idrijski llikrofi   foto jani peterneljB 2939 orig

    Now the žlikrofi are ready for the final phase – cooking. Photo: Jani Peternelj

Author: Vesna Žarkovič

Date: 28. October 2019

Time to read: 3 min