Buckwheat Žganci

An old traditional Slovenian peasant dish.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Flour, buckwheat

  • 1 spoon Lard

  • 150 g Lard

  • 1 pinch Salt, table

Steps

  1. Bring a liter of salted water to a boil on the stove. Once boiling, add the buckwheat flour to form a lump and let it simmer. After a few minutes, reduce the heat. Make a 2–2.5 cm wide hole in the lump using the handle of a cooking spoon. Cover the pot and let the žganci cook over moderate heat for another 20 minutes.

  2. Meanwhile, prepare the topping. Heat oil in a pan and add the cracklings. Quickly fry them until they become fragrant and nicely browned. Then remove them from the heat and let them cool.

  3. Remove the cooked buckwheat lump from the heat and let it cool slightly. Drain the water, saving some for later. Thoroughly mix the lumpy mixture. If the žganci are too dry, add some of the reserved cooking liquid.

  4. Scoop the žganci out of the pot with a cooking spoon and crumble them into a larger bowl using a fork. Pour the cracklings over them and let them sit for a few minutes. Then serve.

Nutrition Information (Per 100g)

  • Calories: 532.17 kcal
  • Fat: 36.74 g
    • Saturated Fat: 13.26 g
  • Carbohydrates: 45.65 g
    • Sugars: 1.3 g
  • Protein: 7.83 g
  • Fiber: 6.52 g

Advice

Cracklings can be replaced with minced bacon or fried lard. If you prefer not to use meat-based toppings, you can substitute them with a mixture of boiled sour cream and butter.