Cuisine of Slovenia’s Regions: Luštrkajca – Yeast Pastry with Milk, Lovage, Onion and Cracklings


  1. 1 kg flour,
  2. 1 cube of yeast (40g),
  3. 5 teaspoon sugar,
  4. 100 mL olive oil,
  5. 200 mL milk,
  6. salt,
  7. 2 big onions,
  8. cracklings,
  9. lovage leaves.


Sift the flour on the work surface. Make a “well” in the middle, pour 200 mL of warm milk, and add crushed yeast and sugar; wait until it starts to rise, add salt, olive oil and at least 200 mL of warm water, depending on the flour. Cover and set aside to rise.

In the meantime, prepare the filling. Melt the cracklings, add chopped onions and stew all together quickly. Leave the filling to cool and add at least three tablespoons of finely chopped lovage leaves.

Beat the risen dough one more time and then roll them out as if for (making) cooking potica. Top the dough with the filling, wrap and leave to rise in a cool place.

Bake for 15 minutes in an oven preheated to 220 °C. Then lower the temperature to 180 °C and bake until done (altogether an hour or so).