Paratha according to the master’s recipe, who bakes an incredible 200 kilos on Easter

We’ve all probably heard of prata, sometimes called a budl, but maybe never imagined what it is. So: This is a popular dish that is especially popular at Easter. It is a mixture of dried meat and stale bread associated with scrambled eggs. Although the paratha is rich in flavour, it is an economical dish in its own way, as we use the leftovers of yesterday’s bread for it. A similar dish is known in different parts of Slovenia, most notably in the Gorenjska region.

Prato can be eaten hot or cold. Cut it into thin pieces and place it on bread, such as a slice of salami or cheese. However, you can chop up a thicker slice and heat it up, such as brisket or barbecue cheese, and serve it with a bowl of seasonal salad at lunch. Some even swear at Easter that the only real way to eat paratha is to serve it as a standalone dish with poutica and radish!

When an idea came up in the editing room to write about Prata on Easter, we thought for a moment Spilo Shoes. Is there anyone else in Slovenia who brings a Prato or Poodle every week and bakes an incredibly 200 kilos at Easter? She herself is a really interesting combination – she performs a number of tasks in the family butcher’s shop, while in her spare time she runs hundreds of kilometers and loves to stir up her passion with a charitable note.

What is bud?

But let’s go to the laundry first. How is it prepared in Efes restaurant every week? “What do I know… Since we also sell bread, there is always some leftover. So, as soon as I got married and got into the family business, I decided to offer a paratha in the butcher’s shop of stale bread and dried meat, which we always had,” explains Abella. She prepares it according to the recipe entrusted to her by her grandmother: “She was a feline and they called this dish Bbel. When she came to Easter, all our grandchildren came to her and she ate the prato, which was still hot, at once. How good it was!”

So the recipe he uses is a family recipe, but we can also make the prato, says our interviewer, “with ribs, neck, pork or centerpiece, some even add chopped sausage. It’s important to cook the dried meat and cool it down before slicing it.” The main ingredient It is bread (one or two days old), which is topped either with a mixture of milk and butter, as our interlocutor does, or with water in which the cooked dry meat, which will also take care of the sap of stale bread. “We can also use donuts instead of bread,” says Abella Avs.

She has so much work to do these days that she has to make about two hundred kilograms of this generous mix. “Then, after Easter, the interest cools down a bit, but some people want it on White Sunday, which follows Easter,” adds the interviewer, who has been baking Prato every week for a quarter of a century.

Pure Fun: Morning Run

He goes even further, somewhat since my late teens: “Fifteen years ago, I started running every day and also for longer distances. I get up at 3.30 every day and after four in the morning I actually run. I run from Bridford, where I am at home, To Bashley, back to my house and back to Bashley. After thirty kilometers I go to work and feel really good, because I have a daily dose of running in the morning. Running in the morning is pure pleasure.”

When we speak of prata (and running) like this, we find that he sees both in great strokes – such a famous dish, which he prepares in incredible quantities, like running, because it is not unusual for him to have a distance of several hundred kilometres. Because: she ran the Spartathlon (246.8 km), left behind the UltraBalaton (221 km), ran without sleep from Tatra to Vienna (345 km) and last September, after extensive planning, with the help of coach Rajko. Podgornik, he also went on a charity tour around Slovenia.

Abella Avs: When my grandmother made paratha for Easter, all the grandchildren came and ate it right away while it was still hot. How good it was!

When everything fits together…

When we write “about Slovenia”, we mean literally: Špela Šavs ran 1,125 kilometers along the Slovenian border between September 3 and 16 last year. She added a charitable note to the project as she raised money for Heroes of the 3rd Floor Society. You have already met the heroes and what was the motivation for these children? “They are so inspiring and I was so proud to be able to run for them. I go on every long run with someone who just can’t do it. And I am really proud that I was able to run for them this time. I haven’t met them yet but will only meet them these days, When the Six Kilometer Hop na Grad is in Ljubljana We will also see each other in May climbing the Crystal Palace Stairs I don’t know exactly how it will go and what it will be like when going up the stairs, but I am looking forward to the challenge, as I will also meet the children who I ran for them there in September. That would be something special,” says Abella Avs.

She started the race last year on September 3, when it marked the 30th anniversary of Slovenia’s independence, on her grandson’s 10th birthday. “All the numbers that were scored, they were amazing. And one more thing – when we were planning to run around Slovenia, they asked me if I would be able to. That question was not on my mind because I knew I would. After all, I had a great team with me. , allowing me to do that, and the most important things in it are my family and my husband Gore, who supports my every move.”

Our conversation told a great truth in her own words. The importance of the support we have in the family. Easter is a time when we try not to rush to calm down and spend time, the most precious unit of our lives, with those we love most – with the family! “I have a lot of respect for this holiday – and for Christmas – that’s how I grew up. Easter means meeting my family. Easter is a tradition, it’s botica, prata, pirhe … “We feel that it is possible that Špela Šavs can work on this holiday as well – but it will not persist throughout life.


  • 800 grams of stale bread a day or two
  • 500 grams dried meat
  • 6 eggs (one more if needed)
  • 1 onion
  • 3 tablespoons chopped parsley (greens)
  • 2 dl milk
  • butter spoon
  • 2 tablespoons fat
  • salt pepper


1. Heat the milk and butter until the butter melts. Cool the mixture and pour it over the pieces of bread.

2. Then beat the eggs and add them to the soaked bread.

3. Add the cooked, cooled dried meat, cut into cubes, salt and pepper to the mixture. flip over.

4. Finally, add the chopped onions, fried in fat and cooled, and the chopped parsley. Stir again and leave for half an hour or an hour until combined and soaked.

5. We fill the intestines of clean beef with the mixture, but since most of it does not contain it, we help ourselves simply by wrapping it in baking paper, or even a ham net, and baking it. If you don’t have any of the above, put the pie-shaped mixture into a baking dish.

6. Bake for an hour in an oven preheated to 160 degrees. Flip the prato once while baking so it is well baked on all sides.

Tip: “It depends on how dry the bread was, how many eggs we used, and whether we were going to add another one,” says Abella Avs.
The interviewer adds: “If we use cow intestines, be careful not to overdo it or the mixture fills the intestines up to three quarters, as the serving will increase during baking due to the eggs. It is also important to pierce it several times with a toothpick before baking so that the intestines do not burst.”
We also recommend: The recipe for great Easter bread is slightly different

Photos: Diane Gavornik

Spilla Angel

Journalist and Kranjčanka. I love the Gornjiska Hills and the writer Isabel Allende. During the day I write, take pictures and cook, and in the evening I read (cookbooks).

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