okusi mest / 27. March 2025

Semič Fulanje (Semiško fulanje)

Fulanje (also known as semiško fuline or semiško fulanje) is a famous Easter dish from the town of Semič in the Bela krajina region. It features a rich combination of bread, eggs, cured meats, and various herbs. The diced ham and bread cubes are coated in beaten eggs, mixed with fresh parsley, and then shaped into a loaf. Once baked, it forms a delicious, crispy loaf that can be enjoyed on its own or as a side dish. It is exceptionally tasty when served with fresh horseradish sauce.

RECIPE

Ingredients:

  • 10 eggs

  • 300 g diced cured or smoked meat (pork fat/bacon, sausage, smoked pork neck)

  • 1 large tbsp pork lard

  • 1 onion, finely chopped

  • A sprig of fresh parsley, finely chopped

  • Approx. 1 meter of artificial casing (sausage casing)

Instructions:

  1. Prepare the meat and bread: You can cook the smoked meat the day before. Once it has cooled down completely, dice it into small pieces. Cut the bread into cubes, roughly 1 centimeter (0.4 inches) in size.

  2. Sauté the onion: Melt the pork lard in a hot pan, add the finely chopped onion, and sauté until golden brown.

  3. Mix the ingredients: Pour the warm lard and onions over the bread cubes. Add the finely chopped parsley and mix everything together thoroughly using clean hands.

  4. Soak the bread: In a separate bowl, whisk the eggs and pour them over the bread mixture. Stir well so everything is evenly coated, then let it rest for 15 minutes to allow the bread to fully absorb the eggs.

  5. Fill the casing: Cut the casing in half and wash both pieces thoroughly in warm water to soften them. Evenly distribute the bread and meat stuffing into both casings. Smooth it out gently with your hands and prick the casing several times with a toothpick or a sharp knife to prevent it from bursting.

  6. Bake: Place the stuffed casings onto a baking sheet lined with parchment paper and transfer them into a preheated oven.

  7. Serving: Bake for 30 to 40 minutes at 180°C (350°F) until the loaf turns a beautiful golden-brown color. Serve while still warm, either as a standalone dish or as a traditional holiday side dish.

You can try semiško fulanje in Semič.