This creamy potato and bean purée is typically paired with sauerkraut, turnip, pork cracklings, roasted meat, ham, or sausages. Although it appears under various names such as krompirjev mož (potato man), medved (bear), or belokranjski mož (Bela krajina man), the most common is matevž, which is probably derived from the male name Matej.

Once considered a frugal dish, matevž is nowadays appreciated as a traditional delicacy that is mainly associated with the region of Kočevsko and the wider region of Dolénjska.

Ajdova kaša is a traditional dish originating from Slovenia. Although there are many variations, it's usually made with a combination of buckwheat, vegetable stock, onions, garlic, mushrooms, bay leaves, fat, parsley, salt, and pepper. The buckwheat groats are covered with the stock and slowly simmered in a pot with bay leaves and salt.

The onions are sautéed in oil or butter and mixed with the mushrooms, garlic, salt, and pepper. The mixture is cooked until the water evaporates and it's sprinkled with chopped parsley. It is then mixed with the buckwheat, and ajdova kaša is typically served with roast meat or sauerkraut.

Ajdovi žganci is the national dish of Slovenia, consisting of buckwheat flour and water. The word žganci is derived from žgati, meaning to burn. Originally, the dish was a basic meal for most people, a breakfast used to provide the daily nutrients and energy to farmers for their hard work during the day. Žganci was consumed as a substitute for bread, while the leftovers used to be toasted with lard the following day, so that no food went to waste.

Today, the dish can be found throughout the country, but it is prepared differently in each region of Slovenia. It is commonly served with sauerkraut and grilled sausages on the side. Ajdovi žganci are considered the ultimate comfort food on cold winter days.

This hearty porridge is traditionally prepared with a combination of sour turnip, millet, and pork bones that have some meat and fat on them such as pork head, skin, or neck cuts. The dish is usually seasoned with zaseka - a preserve or a pâté made from cooked bacon, various spices, and local pumpkin seed oil.

This once frugal dish was traditionally prepared during the annual pig slaughter, but nowadays it is one of the best representatives of traditional Prekmurje cuisine. It can be enjoyed as a main course or as an accompaniment to meat and potatoes.

Ajdovi krapi are traditional buckwheat dumplings filled with a mixture of cottage cheese and millet porridge. They are traditionally served topped with sour cream and sprinkled with cracklings. Although ajdovi krapi are a typical Slovenian side dish, they can easily be enjoyed as the main course.

There is also a sweet version which is usually filled with hazelnuts and served doused in vanilla sauce.

Povitnek is a traditional dish originating from the Koroška (Carinthia) region. The dough is made with a combination of wheat flour, eggs, oil, salt, and lukewarm water. The filling is made with cottage cheese, eggs, sour cream, and salt (or sugar if made as a dessert).

This stretched dough roll can be made as a savory dish that's topped with pork cracklings and served as an accompaniment to meat, or as a sweet dessert that's sprinkled with breadcrumbs fried in butter before serving. The dough is thinly rolled and the filling is spread over it before it's rolled and cut into pieces that are cooked wrapped in a cloth. 

Pohorski žganci or olbič is a traditional dish originating from the Pohorje region. The dish is usually made with a combination of potatoes, corn flour, salt, and ocvirki (a type of pork crackling). The potatoes are peeled, sliced, and cooked in boiling salted water with the corn flour.

The ingredients are then coarsely mashed into a type of peasant porridge and topped with the ocvirki. Pohorski žganci are typically served as an accompaniment to meat or vegetable sauces. The dish can also be enjoyed on its own as a hearty meal – all that's needed is to pour local cow's milk or coffee with milk over the žganci. 

Všenat zelje is a traditional peasant dish originating from the Ljubljana area in Slovenia. The simple dish is prepared with a combination of millet groats, sauerkraut, water, salt, lard, and cracklings. The ingredients are stewed, topped with cracklings if desired, then served either as a stand-alone dish or as an accompaniment to meat dishes such as roasted pork or veal.

The dish is especially popular in winter and reflects the local tradition of producing high-quality sauerkraut in the surroundings of Ljubljana.

Maslovnik or másuvnjek is a traditional dish originating from the region of Gorenjska. This filling dish is prepared with white, buckwheat, or corn flour which is cooked into hot cream, both the sweet and the sour versions. Maslovnik can be eaten as it is, spread on slices of rye bread, or as an accompaniment to žganci or soured milk.

Interestingly, this is one of the oldest dishes in the region.