Food in Ljubljana, Slovenia (day 2): suckling pig grilled over charcoal with red pepper purée, leek, and mashed potatoes; duck breast in plum sauce with pistachio ravioli; fried calamari at the central market
Food in Ljubljana, Slovenia (day 1): egg noodles with duck, scallions, apples, and cider; veal cheeks with potato mash, mustard seed, and chanterelles
Food in Sarajevo, Bosnia and Herzegovina: minced meat and rice-stuffed tomatoes, onions, peppers, and grape leaves, topped with yogurt; dumplings stuffed with minced meat, topped with yogurt; corn bread with ajvar (red pepper, eggplant, and garlic relish); rolled veal stuffed with smoked beef and cheese served with grilled vegetables and tomato
We covered a lot of ground with our first meal in Bosnia & Herzegovina. “National Plate” for 2: japrak (grape leaves stuffed with meat and rice); sogan dolme (onions stuffed with minced meat); ćevapi (grilled lamb and beef sausages); pljeskavika (ground meat patties); punjena paprika (peppers stuffed with meat and rice); somun (Bosnian pita bread); onions; ajvar (red pepper, eggplant and garlic relish); boiled potatoes with herbs; rice; sour cream; djuvec (lamb and vegetable stew)
Food in Omiš and Split, Croatia: grilled gilthead; trenette with lamb ragout; caramelized duck breast with Jerusalem artichokes, rosemary, young potatoes, and carrot purée
Erik Travels 