Among the recognised Bela krajina autochthon dishes, we include primarily Bela krajina „pogača“ (cake) – at present, it is a recognised and certified protected European dish.

In the mornings, rays of sunlight peep from behind the Drašiči hill and gild the vineyards below. As a waterfall, they silently descend to where crystals of the morning dew glitter in spider webs among the birch trees.
Whenever Belokranjec, a Bela krajina native, invites you to his ‘shrine’, you are not offered just a glass of wine, but also warm, savoury Bela krajina flatbread called belokranjska pogača which the housewife makes with lots of love.
Belokranjska pogača is offered by certified producers at wine tastings in a vineyard cottage, to welcome the announced guests, at brunch or lunch in a bread basket, with your morning coffee, as a gift in a neat packing or with a glass of exquisite wine.

What is a good Bela Krajina „pogača“? Such a cake that is formed by hands of a skilful housewife. The appearance of „pogača“ reflects effort and energy. It is round, which means unity and infinity. Its cut allows everyone to get an equal portion. The appearance of a slice reflects the method of preparation and the energy released while the housewife kneaded the dough. The way the salt and cumin are strewn, shows the accuracy of the housewife. The taste of „pogača“ says a lot about the quality of ingredients. The smell of „pogača“ is also important, of course; it takes us back to the grandmother’s kitchen. Bela krajina „pogača“ is a welcome dish, showing the spirits of the housewife. And the traditional manner of serving by breaking it in pieces, connects all present persons.



500 g of white wheat flour

approximately 300 ml of lukewarm water

2 teaspoons (15 g) of salt

20 g of fresh yeast or 7 g of dried yeast

half a teaspoon (6 g) of sugar

beaten egg to coat the ‘pogača’

1 pinch (2 g) of caraway

1 pinch (7 g) of coarse sea salt

Preparation of the dough for ‘Belokranjska pogača’


Rising agent:

Mix the yeast, three spoonfuls of white wheat flour, 50 ml of lukewarm water and the sugar until a viscous substance is formed and leave until it has more than doubled in volume.


Mixing the dough:

The mix is prepared using white wheat flour, lukewarm water and the rising agent. Knead for 8-10 minutes or until it is smooth and not too hard. The dough should not stick to the hands. The dough is left to rise until it has doubled in volume. The dough may also be mixed mechanically.


Shaping the dough for ‘Belokranjska pogača’:

The risen dough is turned out onto a greased baking tray or other suitably coated surface and shaped by hand so that it is 30 cm in diameter and between 1 cm and 2 cm thick, becoming thinner towards the edges. The dough must not touch the edges of the baking tray and must be lower at the edges than in the middle.


Coating, sprinkling and cutting the surface:

The dough is sliced through to the base of the baking tray from one side of the loaf to the other, using straight incisions approximately 4 cm apart. There should be seven incisions: one in the middle and three on either side. The dough is then coated with beaten egg, sprinkled with caraway and once again coated with egg. The prepared dough is then sprinkled on top with a pinch of coarse sea salt crystals.



‘Belokranjska pogača’ is baked until it is fully cooked. It is recommended that it be baked for 20 to 25 minutes at 200-220 °C. Notwithstanding that recommendation, the baking temperature and time may be adapted to the type of oven.

‘Belokranjska pogača’ must be baked to a light brown colour. The crust must be uniform in colour and crispness and be without blisters. The middle must be uniformly porous, without water rings, lumps of salt or flour and must not be tacky to the touch. The central part should be 3 to 4 centimetres in height, with the edges being 1 cm to 2 cm high. The caraway and salt must have been sprinkled evenly. There must be the typical caraway and salt smell and taste of ‘Belokranjska pogača’.