Makovi Külinji — Choux Pastry “Ears” with Poppy Seeds

One of the ancient dishes of the Prekmurje region, which is sometimes cooked with pumpkin seed oil or with rendered pork fat.


  1. 250 g flour
  2. 1–2 eggs


  1. 40 g rendered pork fat (lard)
  2. 1 tablespoon sour cream
  3. 1 tablespoon chopped poppy seeds

Citizens of the easternmost region of Slovenia — Prekmurje — call choux pastry “ears” with poppy seeds as “makovi külinji”. If the dough is good, then water for baking can be replaced with eggs.


  1. Put a saucepan with cold water on a burner and heat to a boil.
  2. Knead a homogeneous smooth dough from flour and eggs (if necessary, you can add water). On the floured surface of the table, thinly roll out the dough, then place it on a clean cloth to partially dry.
  3. Cut the dough in wide strips, shape square or rectangular “ears”, put into boiling water and cook for about 10 minutes.
  4. Shortly before the end of “ears” cooking, render pork fat (lard) at low heat. Strain boiled “ears” and rinse with warm water, once again strain and put into a heated bowl. Add sour cream to the lard, stir and pour “ears” with this mixture in a bowl.

Serve to the table

“Ears” are sprinkled with poppy seeds and served as a main or additional dish.


If the dough is torn while shaping the “ears”, add a little flour to it.

Dough for “ears” is easier to be cut if you add a tablespoon of olive oil per each 500 g of flour.


The flour should be sifted before the dough is made, so that it becomes airy and light.