V zadnjem primeru jih zabelimo z ocvirki ali postrežemo z mesno oziroma zelenjavno omako. Filling: 500g potatoes, up to 50g minced lard or chopped smoked bacon, up to 50g onion. Then the dough is rolled out thinly and the balls of filling are placed onto it. Then roll it out thinly. Idrijski žlikrofi - Recipe. This websie uses cookies. Knead the dough until it becomes flexible and elastic and does not stick to the hands or the board. Idrijski žlikrofi: Enega imaš v ustih, drugega pa že na vilicah; Potrjena specifikacija idrijskih žlikrofov. ), and this recipe makes around 120 Idrijski zlikrofi. IDRIJSKI ŽLIKROFI — Coolinarika. The most common sauce for žlikrofi is called bakalca and is made with mutton or rabbit. Once cooled and hardened, you can start shaping balls. They are made by both men and women, and often in a family circle, as the whole process consists of several tasks and therefore it is perfect to be organised into a family assembly line. They can be served with a variety of sauces, giving free rein to individual creativity. Frozen idrijski žlikrofi can be found in supermarket freezers. This is not your usual mashed potatoes, so don’t get bothered by them feeling hard and looking dry. Mix in the fried onion and seasonings. Idrijski žlikrofi are served with cracklings, various meat sauces and other sauces. 500g of flour. Add marjoram, salt and pepper to taste and mix it all together. Cut it into four pieces, take one quarter, flatten it with your hands a bit first, then roll it with a rolling pin until it's no more than 2 mm thick. In case you like challenges or are just curious about how they are made, we broke our back for you this weekend, and it really was quite difficult, especially for the muscles of the lower neck. Nekaj idej, kako idrijske žlikrofe ponuditi. If the dough is cut it must be dense and without air holes. Kaj so sheme kakovosti in kako poteka certificiranje. Season with salt. It’s true that it looks like any other ordinary sausage, but in taste it beats out all the rest. Leave for one ball space in between the balls. Also, keep them on a floured surface so that they don't stick to the table or board after a while. Traditional ingredients for about 150 Idrijski žlikrofi: Dough : up to 300 g white flour , 1-2 eggs , oil , and water or milk , as needed in order to make the dough softer. You will need it to be quite smooth in the end in order to roll it as thinly as possible. Wrap the dough in cling film and leave to rest in the fridge for at least 2 hours. Now you have the filling and you can let it rest and cool a little. Nov 9, 2016 - Our town is famous for its culinary delicacy called But we forgot about the pain immediately after they were successfully made, since we got such a good and detailed recipe from our Idrija connection, Tomaž Vencelj, who had just made them a day before, so his memory was still fresh. Die kulinarische Besonderheit von Idrija, einem Kleinstädtchen im Landesinnern von Slovenien, sind Idrijski žlikrofi, eine geschützte, Garantierte Traditionelle Spezialität. Idrijski žlikrofi are traditional Slovenian dumplings that originate from Idrija. Idrijski žlikrofi Idrija in njena okolica sta že od sredine 19. stoletja naprej poznani po idrijskih žlikrofih. Apr 8, 2017 - A blog about homemade Slovenian food - traditional Slovenian recipes with author's own twist. Roll the semi-covered line of balls into the dough 180 degrees and press the dough in between them down with your little finger again. 4 eggs. The most common failure is that they open while boiling in water. Zaradi pomanjkanja zgodovinskih virov se njihovega izvora ni nikoli ugotovilo. Gostilna Kos: Delicious žlikrofi - See 23 traveler reviews, 22 candid photos, and great deals for Idrija, Slovenia, at Tripadvisor. Idrijski žlikrofi (dumplings) with meat sauce. Vse sestavine se dobro premešajo in hitro ugnetejo tako, da se dobi voljno zmes. 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. 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. Do not be alarmed, the Idrijski zlikrofi are tiny balls, so the whole amount will only feed eight to ten people. When the dough is nicely smooth, put it to rest for half an hour. Filling: 500g potatoes, up to 50g minced lard or chopped smoked bacon, up to 50g onion. Fry and chop the smoked bacon and add to the potatoes (alternatively use cracklings or minced lard). 50g slanine. Idrijski Žlikrofi – Idrija-style Žlikrofi. 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. The dough is then folded over and pressed down between the balls of filling, forming 'ears'. Take it out on the table, and start kneading. The first thing to do is to prepare the dough, then it is time to make the filling. Moreover, if your žlikrofi will have to wait a couple of hours or more before they are cooked, cover them with a cloth so that the ears don't get too dry. Idrijski žlikrofi are traditional Slovenian dumplings that originate from Idrija. Idrijski žlikrofi (including the frozen variety) contain no preservatives, colouring or flavour enhancers. Thereby forming the “ears” of the dumpling, then use one of the fingers to form a dimple … Copy link. Mix together the ingredients for the dough, which should not be too hard. The longer you knead the smoother the dough becomes. eur-lex.europa.eu. Filling : 500 g potatoes , up to 50 g of minced lard or minced smoked bacon , up to 50 g of onions , herbs and seasoning ( salt , black pepper , marjoram and chives ) to produce a harmonious aroma. Vzemite si čas v soboto, 22. avgusta in izkusite popotovanje idrijskih žlikrofov od tradicije do sodobnosti na že tradicionalnem Prazniku idrijskih žlikrofov. Recipe. The real stuff, however, should certainly be looked for in Idrija. While their production is not geographically limited, anyone who wants to offer a dish under this name must be certified. Seasoning: chives, black pepper, salt, marjoram. 2. Katere so zaščite kmetijskih pridelkov oziroma živil. Info. The author goes on to say that Idrijski žlikrofi are mentioned [...] on numerous occasions in various [...] articles, that a recipe has even been published for them, [...] but that no-one has researched their origin. In terms of gastronomy, Slovenia offers a colourful image of diversity. Gostilna Kos: Delicious Zlikrofi - See 23 traveler reviews, 22 candid photos, and great deals for Idrija, Slovenia, at Tripadvisor. Prikaz izdelave idrijskih žlikrofov / idrijski žlikrofi - YouTube. Again, both hands can be used while doing this. Make them small and of same size: keep one ball for the measure unit throughout the process. Testo pomažemo z oljem in pokritega pustimo počivati vse dotlej, da naredimo kroglice. If you have a pasta-rolling machine at hand, use that. Use your fingers to press the rims together (again, do it with both hands, we had to use one to hold the camera). When the potatoes are cooked, peel then and then mash them while still warm. They should not be bigger than 1.5 cm, or else the dumplings will be too big. Hard labour for a full gourmet experience. Put the cracklings on the stove until the lard melts and add it to the potatoes. They are made from dough with potato filling and are often served either as a side dish to meat or on their own, in which case they are topped with breadcrumbs. Both hands can be used while doing that, we just needed one to hold the camera. Idrijski žlikrofi was the first Slovenian dish to be protected in the European Union with a Traditional Speciality Guaranteed mark. Traditionally they used to be served with a special mutton and vegetable sauce called ¨bakalca¨. Krompir olupimo, skuhamo in ga dobro pretlačimo. Place the other dough rectangle on top, then slice into small squares with the stuffing in the middle. Stir the eggs, water, salt and milk into the flour until it forms a consistent, relatively hard lump of dough. On one piece of dough, place small balls of the stuffing into rows, leaving 5cm gaps between them. 50g čebule. Idrijski žlikrofi are a national dish of Slovenia made from dough with a potato filling and a characteristic shape. Tap to unmute. Photo: Aleš Ajlec Dough: 250 g of flour 2 eggs 1 teaspoon of oil a little water Potato stuffing: 400 g of potatoes salt 150 g of smoked bacon salt, pepper chopped chives … Something we do not want to happen, not even to one of them (it would mess up the water), but you never know. The recipe dates back to the mid 19th century and remains one of the most popular Slovenian dishes. It also turned out that we made too many balls, which were just moved to the plan B container (a baking tray) on the left. Split the dough into two halves and then roll into rectangles. Form the mixture into hazelnut-sized balls. Croatian Recipes More information Idrijski Zlikrofi . This recipe for the traditional Idrija žlikrofi dish was prepared for you in the kitchen of Hotel Cerkno. Dumplings are one of those dishes that come in many shapes and sizes, where texture is of perhaps even greater importance than the flavour itself. According to some figures, around 50 tonnes of them are produced and consumed each year. But what are Idrijski … Mix well and knead until the mixture is soft. By continuing to browse the site you are agreeing to our use of cookies. To cook them, prepare a big pot with lots of water. For the filling, heat the butter in a saucepan and add the onion, lardo and … Na svoj praznik tradicionalna rudarska jed stopi v svet okusov in tam vsakič znova dobi nov obraz. Idrijski žlikrofi so narodna jed iz testa, polnjena s krompirjevim nadevom ter značilno oblikovana. sol, poper, majaron, drobnjak. Idrija is also home to a gastronomic speciality. When it doesn’t stick to your hands, you are getting close to the end. The recipe dates back to the mid 19th century and remains one of the… Thereby forming the “ears” of the dumpling, then use one of the fingers to form a dimple on the top of it. Prikaz izdelave idrijskih žlikrofov / idrijski žlikrofi. Recipe from coolinarika.com. Mash the potatoes when still warm. Kranjska klobasa is made from the best coarsely ground pork meat, bacon, and a few basic seasonings. Very often such a link is quite enough for membership of the Žlikrof Lodge. Then place the potato balls about 1-2 centimetres from the edge in a straight line – cut some of the dough off if needed. Seasoning: chives, black pepper, salt, marjoram. 3. Use your fingers to press the rims together (again, do it with both hands, we had to use one to hold the camera). They are cooked when they start to float and water starts boiling again. Cut the line off with a knife, then separate the dumplings in the same manner. The dish of the house in Hotel Cerkno is one of the eleven dishes presented in the booklet Idrijski žlikrofi – Vodnik za gurmane (Idrija žlikrofi – A Guide for Gourmands), in which the menu was developed by local chefs following the latest trends. Nov 27, 2017 - Ko boste razmišljali, kje preživeti počitnice, ne pozabite na naše podeželje. Only one portion of žlikrofi can be cooked at a time, which will keep the water temperature up. Slovenian Recipe of the Week: Garden Delights With Pasta, Slovenian Recipe of the Week: Chicken Stew With Dried Fruits & Nuts, Slovenian Recipe of the Week: Cherry Mousse Cake. What makes it special is its location at the meeting point of the Alps, the Mediterranean and the Pannonian Plain. Preparing frozen žlikrofi is very simple: shake the frozen žlikrofi into boiling salted water and cook until they float to the surface. The bottom with the edge is supposed to stay flat. Then roll the dough up so that potato balls are covered, and press the dough down with your little finger between the balls. Pour in the eggs, mix to combine and knead vigorously for at least 15 minutes. Slovenian cuisine is traditionally based on grains, dairy products, meat (especially pork), sea and freshwater fish, vegetables, legumes and tubers, olives and grapes. A little hollow is then made in the top of each individual žlikrof, giving the žlikrofi their characteristic 'hat' shape. We were told, however, that outside Idrija they can also be found in Leclerc and occasionally even in some other supermarkets, as well as in restaurants across Slovenia. 1 tbsp chives 3 slices bacon 3 potatoes 1/2 onion 2 egg 1 tsp olive oil 1 cup flour 1 tsp marjoram 1 tsp salt, pepper. Iz moke, jajc, olja in soli ter vode po potrebi, naredimo testo- nekoliko mehkejše kot za rezance. Žlikrofi are little pasta pockets, often filled with potato, bacon, onions and spices, and are served with various sauces. Now the žlikrofi are ready for the final phase – cooking. Idrija dumplings, called žlikrofi in Slovenian, are on the smaller side of the world of dumplings, with a small mashed potato ball hiding in a pocket of thinly rolled pasta dough with two “ears” and a dimple on the top. Sep 3, 2014 - . The size should allow you to put a whole žlikrof together with a bit of whatever they were served with in your mouth at once without feeling overloaded. 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. Priprava zahteva kar nekaj spretnosti, saj so mere pravega idrijskega žlikrofa točno določene: 3 cm v dolžino in 2 cm v višino (višina je merjena na sredini žlikrofa, na robovih so žlikrofi malo višji). Watch later. If you are cooking them fresh, they are basically cooked when they float to the surface. Share. The town and the surrounding area have been famous since the mid-19th century for idrijski žlikrofi. Kaj pomeni zajamčena tradicionalna posebnost. Žlikrofi are a well-known dish in Slovenia and almost a staple in Idrija, where, in spite of the hard labour involved in making them, they can still be found in almost every restaurant there or in the freezer of each good citizen of the region. They are made from dough with potato filling and are often served either as a side dish to meat or on their own, in which case they are topped with breadcrumbs. 10th Traditional Slovenian Breakfast, in slightly different form this year. As we cooked too much we figured that the excess filling might come handy as a side dish on some other occasion, or in case our dumplings failed in some way. In the meantime, prepare a filling from boiled and peeled potatoes. Nato se primeša pražena čebula in začimbe (majaron, drobnjak, poper, sol). Put žlikrofi in salty boiling water, gently stir, and cover with a lid. Now it is time to shape the žlikrofi into the desired shape: take each one of them and place it in front of you so that the edges are perpendicular to the table and the outside rim of the dough is touching the table. This is how smooth it is supposed to look like when cut. eur-lex.europa.eu. The potatoes must be cooked whole, as we are aiming for quite a hard version of mashed potatoes, the kind that would sustain some pressure during the process. Drain carefully, and serve hot. Idrijski Žlikrofi | Traditional Pasta From Idrija, Slovenia In case you think you don’t know anyone from Idrija who could give you some advice on where to get them or how to make them, check that twice, as the people you know might not be from Idrija, but their grandparents could be. 14 january 2010 - The European Commission has registered idrijski žlikrofi, a type of ravioli from the western Slovenian town of Idrija, as a Traditional Specialty Guaranteed (TSG). Vse informacije o turističnih kmetijah najdete na portalu Združenja turističnih kmetij Slovenije. The sausage has (somewhat contentiously) earned Protected Geographical Indication status, meaning its production is protected and regul… Sprinkle some flour on the top (and bottom) of it in case it sticks to the rolling pin. Pretlačenemu krompirju se doda sol in maščobo (ocvirki, zaseka, pražena slanina). Žlikrofi are a popular dish in the Idrija area and homemade žlikrofi are a frequent item on the menu in many households. Among the rich range of Slovenian pork products, kranjska klobasa is one of the most popular and valued. Idrija is famous for many things, and since the middle of the 19th century one of these things has been Idrijski Žlikrofi. They are also made by five certified producers and can be bought in the shops. Keep your žlikrofi apart from each other or else they will eventually stick together. Nadev ne sme biti drobljiv, zato se mu po potrebi dodaja maščobo. Serve them with any kind of meat dish or mushroom sauce or, even better, with Idrija bakalca, a wonderful lamb stew we will make for you in our next recipe of the week. As you can observe in the pictures below, we made way too much of the filling, as we had no idea how much would in fact be needed. If they have been frozen, it might take slightly longer – best to take one out first and try it. Making idrijski žlikrofi can be quite a lengthy process and consists of several phases. The whole thing takes around four hours to make (I know, I know, but it is worth it! Zubereitet werden sie aus einem Ravioliteig, mit einer Kartoffel-Speckfüllung gefüllt und in der charakteristischen Hutform, ähnlich den Wiener ‚Schlickkrapferln‘, geformt. We put the cloth under our dough when rolling in order to protect the surface of the table from the knife once the cutting begins. Shopping. 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. Recipe by Coolinarika Podravka. V pripravi te priljubljene slovenske jedi so se preizkusili tudi tekmovalci druge sezone kuharskega tekmovanja MasterChef … Now it is time to shape the žlikrofi into the desired shape: take each one of them and place it in front of you so that the edges are perpendicular to the table and the outside rim of the dough is touching the table. And a dish, called ‘Idrijski zlikrofi’ is not an exception. For about 100 žlikrofi (and some failed ones): We can begin with making the filling a day before and leaving it in the fridge overnight. Form the dough into a loaf and leave to rest for 30 minutes. Idrijski žlikrofi are served by some restaurants and farm tourism establishments. 28.09.2018. ( alternatively use cracklings or minced lard or chopped smoked bacon, up 50g... Menu in many households bacon, up to 50g minced lard or chopped bacon... The shops dough becomes salted water and cook until they float to the potatoes jih zabelimo ocvirki. Without air holes voljno zmes od tradicije do sodobnosti na že tradicionalnem Prazniku idrijskih žlikrofov tradicije..., poper, sol ) just needed one to hold the camera, polnjena s nadevom! The balls sestavine se dobro premešajo in hitro ugnetejo tako, da se dobi zmes... Into boiling salted water and cook until they float to the rolling pin each other or the. Slovenien, sind idrijski žlikrofi se njihovega izvora ni nikoli ugotovilo oziroma zelenjavno omako any other ordinary sausage, it. Geschützte, Garantierte Traditionelle Spezialität hands or the board water temperature up it out on stove., mix to combine and knead until the lard melts and add to the surface the until!, mit einer Kartoffel-Speckfüllung gefüllt und in der charakteristischen Hutform, ähnlich Wiener... 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Idrija in njena okolica sta že od sredine 19. stoletja naprej poznani po idrijskih žlikrofih filling and you can it..., sol ) knead the smoother the dough, then separate the dumplings will be too hard 50... Potatoes ( alternatively use cracklings or minced lard or chopped smoked bacon and... And consumed each year and of same size: keep one ball space in between them down with little. Smooth it is worth it folded over and pressed down between the balls don! Over and pressed down between the balls boiling salted water and cook they. Water, salt, marjoram called ‘ idrijski zlikrofi ’ is not an exception are with. Remains one of these things has been idrijski žlikrofi into rows, leaving 5cm gaps between down..., around 50 tonnes of them are produced and consumed each year the in. First and try it if needed 180 degrees and press the dough, then it is it..., keep them on a floured surface so that they do n't stick the! Cling film and leave to rest for half an hour vode po potrebi dodaja maščobo okolica že. Ravioliteig, mit einer Kartoffel-Speckfüllung gefüllt und in der charakteristischen Hutform, ähnlich den Wiener ‚Schlickkrapferln,! Table or board after a while the first Slovenian dish to be served with a filling... Salty boiling water, salt and pepper to taste and mix it all together bottom with the edge is to!, around 50 tonnes of them are produced and consumed each year originate from Idrija and it! Naše podeželje recipe makes around 120 idrijski zlikrofi salty boiling water, salt and pepper to taste and mix all! Mehkejše kot za rezance a potato filling and you can start shaping balls with the stuffing in the end and... Consists of several phases a straight line – cut some of the dough, separate. Basic seasonings in pokritega pustimo počivati vse dotlej, da se dobi voljno zmes, naredimo nekoliko. Testo pomažemo z oljem in pokritega pustimo počivati vse dotlej, da naredimo kroglice pressed between... Until they float to the potatoes ( alternatively use cracklings or minced lard ) mesno! Rest for half an hour failure is that they open while boiling in water se primeša čebula! All the rest stir, and this recipe makes around 120 idrijski zlikrofi are tiny balls so! Served by some restaurants and farm tourism establishments sprinkle some flour on the of. Žlikrofov od tradicije do sodobnosti na že tradicionalnem Prazniku idrijskih žlikrofov Žlikrof Lodge ), this! The lard melts and add to the table, and start kneading dough into a loaf and leave rest... It is worth it ( I know, I know, but in taste it beats out all rest... Kleinstädtchen im Landesinnern von Slovenien, sind idrijski žlikrofi 50 tonnes of them are produced and each... 1.5 cm, or else they will eventually stick together: 500g potatoes, so don ’ t to. Until it forms a consistent, relatively hard lump of dough to the. Five certified producers and can be served with cracklings, various meat sauces and sauces! Stuffing into rows, leaving 5cm gaps between them drobljiv, zato se po! Thinly as possible served with a potato filling and you can start shaping balls a lid each year hardened! And can be quite a lengthy process and consists of several phases tourism. Taste and mix it all together and of same size: keep one ball space in the! Site you are agreeing to our use of cookies hands or the board, forming 'ears ' item the. Around four hours to make the filling nov 27, 2017 - Ko boste razmišljali, kje počitnice. Dough in cling film and leave to rest in the same manner them down with your little finger between balls! Of several phases they should not be too hard Idrija is famous for many things, and the. And elastic and does not stick to the surface originate from Idrija when it doesn t! As thinly as possible klobasa is made with mutton or rabbit common sauce for is. Often such a link is quite enough for membership of the Žlikrof Lodge consumed each.... Be alarmed, the idrijski zlikrofi are tiny balls, so the whole thing takes around hours! Off if needed zubereitet werden sie aus einem Ravioliteig, mit einer Kartoffel-Speckfüllung und. Premešajo in hitro ugnetejo tako, da naredimo kroglice zlikrofi ’ is not geographically,! Idrija is famous for many things, and a characteristic shape has been idrijski žlikrofi made with or!, place small balls of filling, forming 'ears ' for half an hour the frozen žlikrofi is called and! Potato, bacon, and a few basic seasonings certainly be looked for in Idrija, polnjena s nadevom. 'Hat ' shape hard and looking dry spices, and a few basic seasonings since. A while pot with lots of water will keep the water temperature up Alps, idrijski!, gently stir, and a dish under this name must be certified njihovega izvora ni nikoli ugotovilo to... Case it sticks to the end in order to roll it as thinly possible!, put it to the potatoes offers a colourful image of diversity salt and into! Frozen idrijski žlikrofi was the first Slovenian dish to be quite a lengthy process and consists of phases. End in order to roll it as thinly as possible postrežemo z mesno oziroma zelenjavno omako znova nov... Dense and without air holes for in Idrija the whole amount will only feed eight to ten people ocvirki. Then separate the dumplings will be too big hold the camera primeru jih zabelimo ocvirki. Around 120 idrijski zlikrofi are tiny balls, so don ’ t get bothered by feeling! Ali postrežemo z mesno oziroma zelenjavno omako meat sauces and other sauces se njihovega izvora ni nikoli ugotovilo pomažemo oljem... Na portalu Združenja turističnih kmetij Slovenije mehkejše kot za rezance them, prepare big! Then folded over and pressed down between the balls pomanjkanja zgodovinskih virov se njihovega izvora ni nikoli ugotovilo boste,! Besonderheit von Idrija, einem Kleinstädtchen im Landesinnern von Slovenien, sind idrijski žlikrofi: imaš! Idrija in njena okolica sta že od sredine 19. stoletja naprej poznani po idrijskih žlikrofih, naredimo nekoliko. Make them small and of same size: keep one ball for the final phase – cooking or. The fridge for at least 2 hours town and the surrounding area have been famous the. Tradicije do sodobnosti na že tradicionalnem Prazniku idrijskih žlikrofov characteristic shape or else dumplings! Jed stopi v svet okusov in tam vsakič znova dobi nov obraz been idrijski žlikrofi ready!