Dish Yota (slovenian: Jota) is a stew, it is Karst and Friulian one-course dish. Yota is domesticated in Gorica area and other parts of Primorska region, in Friuli, however, it went into oblivion. It is known as typical Istrian peculiarity. The name originates from Friulian word jote, which originates from Gallic word for soup, iutta.
Yota consists from potato, sauerkraut, beans, port meat and aromatic spices, as garlic, laurel leaf, salt and pepper. In Friuli instead of sauerkraut they used sour turnip and kožarica (made of pork skin and known also as cotechino or krotegin) instead of smoked meat. After WWI in Istrian region Yota without meat was made, probably due to the lack of meat in times of war. This dish is dressed with bacon and garlic or at least with roux. Lately cumin is used as an addition, probably by example from Tyrol kitchen.
Yota must be thick; we reach that with long boiling cooking of beans and potatoes, so that they completely break up. If we offer Yota with whole pieces of potato and whole beans, we also offer bread with the dish. Yota in winter is served hot, in summer cold.
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