food.wikisort.org - Dish

Obara (stew) is a Slovene national dish. It is a stew served as an independent meal, which is cooked from various kinds of meat and internal organs. It used to be served at various ceremonies, and it is a part of the traditional Slovenian cuisine. Especially good are obaras served with ajdovi žganci. Today obaras contain more vegetables.

Obara

Type	Stew
Place of origin	Slovenia
Main ingredients	Meat or offal (intestines) or vegetables

One type of obara is dormouse stew from Inner Carniola in Slovenia. Report was made by Paolo Santonino, Cancellar of the Patriarch of Aquileia in his travel diary (1485-1487). He reports of a lunch stop in an Inner Carniola household, where the farmer's wife quickly prepared a roast dormouse for hungry archbishop. Roast dormice were also used for soups, risottos and goulashes. Dormouse hunting was not appreciated only for meat, but it also supplied the hunters with large amounts of dormouse fur. Dormouse lard was also useful for medicinal purposes. It was used for healing bruised or broken extremities, upset stomach and rheumatism.[1]

References

See also

• Slovenian cuisine

На других языках

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- [en] Obara (stew)

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[es] Obara

El obara es uno de los platos nacionales de la cocina eslovena. Es una especie de sopa. Se sirve por regla general como un plato independiente, se elabora con diferentes tipos de carnes e intestinos. Se suele servir en diferentes ceremonias tradicionales. Son muy populares en Eslovenia los obaras servidos en la mesa junto con el Ajdovi žganci (otro plato nacional esloveno). Hoy en día el obara contiene más verduras que la sopa tradicional elaborada antaño.

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