 | |
| Type | Stew |
|---|---|
| Place of origin | Slovenia |
| Main ingredients | Meat oroffal (intestines) orvegetables |
Obara (stew) is aSlovene national dish. It is astew served as an independent meal, which is cooked from various kinds ofmeat andinternal organs. It used to be served at various ceremonies, and it is a part of the traditionalSlovenian cuisine. Especially good are obaras served withajdovi žganci. Today obaras contain more vegetables.
One type ofobara isdormouse stew fromInner Carniola in Slovenia. Report was made byPaolo Santonino, Cancellar of thePatriarch ofAquileia in his travel diary (1485-1487). He reports of a lunch stop in an InnerCarniola household, where the farmer's wife quickly prepared a roast dormouse for hungry archbishop. Roast dormice were also used forsoups,risottos andgoulashes. Dormouse hunting was not appreciated only for meat, but it also supplied the hunters with large amounts of dormousefur. Dormouse lard was also useful for medicinal purposes. It was used for healing bruised or broken extremities, upset stomach andrheumatism.[1]
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