Slovenian Recipes

Kreplach or Zlikrofi? So what is kreplach, a traditional Jewish dumpling, doing in a Slovenian food blog? The two dishes are so similar that you could easily mistake one for the other. In fact, my mother often referred to her meat-filled dumplings as kreplach. She probably figured it sounded more American than zlikrofi! There is another reason for sharing this. Murray's Kreplach is also a family recipe. But it's from my husband's side of the family. Murray Tabak is my father-in-law. As a boy, he used to watch his Polish-born mother hard at work in the kitchen. He went on to become a fine cook himself. Luckily, he had the foresight to preserve some of his mother's prized dishes. He watched her, asked questions, and made notes. The result was a handful of traditional Jewish recipes. This is one of them. Every fall, Grandma Rose used to make a big batch of kreplach and then deliver them, a couple dozen to each household, to her five children and their famil...

Menu Žlikrofi (Meat-filled Dumplings) in Soup Broccoli-Radish Salad I  developed this recipe after considering many sources: Memories of a childhood favorite that my mother called wonton dumplings.   Several versions of zlikrofi, plus a meat pita recipe, that I found in my trio of vintage Slovenian American cookbooks.   Contemporary Slovenian sources I discovered online. So is this a fusion dish?  Not exactly.  The flavors certainly aren't Chinese.  And meat kreplach would never include pork or sour cream! The fact is, many cultures have similar versions of meat-filled boiled dumplings. I think this is Slovenian žlikrofi, the way my mother used to make it, even though she never used that name around us. As for what my mother thinks, read on! Filling : 1 medium onion, chopped 1 clove garlic, minced 4 T. fresh parsley, chopped 1 T. oil 1/2 lb. ground beef 1/2 lb. ground pork salt and pepper to taste 1/2 t. paprika 1 egg, beaten...

As a special treat, my mother used to make a tasty dish she called wonton dumplings. They were large, meat-filled triangles made of noodle dough, boiled and then served in soup or topped with browned bread crumbs.  Sometimes she called them kreplach, like our Jewish friends. But she never suggested they were Slovenian.  I wasn't sure she even knew what I had just discovered:  Filled, boiled dumplings are considered a Slovenian specialty, highly touted on all the tourist websites. "So Mom," I asked her, "did Grandma ever make something like wontons?  Called, maybe, zlin-krow-fee?" I hesitated over the pronunciation, since I'd seen a few different variants of the Slovenian name in my cookbooks: zlinkrofi, zlikrofi, zinkrofi. But my mother didn't hesitate at all. "Oh, sure.  Only we called them zhleee'-kro-feh." Amazing.  Not only did she know all about them, but she had come up with the proper Slovenian pronunciation, right dow...