Buckwheat Žganci with Cracklings and Milk

Buckwheat žganci are a typical Slovenian side dish. Served with milk and topped with cracklings, they become a standalone meal that is especially suitable after a long walk or physical work.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 l Water

  • 1 teaspoon Salt, table

  • 400 g Flour, buckwheat

  • 100 g Fat, beef tallow

  • pieces Milk, whole milk

Steps

  1. Pour a liter of water into a narrow, tall pot and heat it until it boils. Salt the water.

  2. When the water boils, pour the entire amount of buckwheat flour into the center of the pot, forming a large lump surrounded by water. When the water boils again, cook for 3 minutes, then pierce the lump of flour with the handle of a wooden spoon to the bottom of the pot, creating a hole about 2 centimeters wide, allowing the water to flow through. Remove the spoon, reduce the heat so the water simmers gently, and let the flour lump cook covered for 25-30 minutes.

  3. Pour out the excess water from the pot, reserving it. Leave only a small amount in the pot, about half a deciliter. Take a large fork (or a special two-pronged fork) and use it to mix or crumble the flour, forming the žganci. If the dish seems too dry, slowly add some of the reserved cooking water. Always add the liquid gradually and carefully, as too much can make the žganci sticky.

  4. While preparing the žganci, heat the milk in one pot and the cracklings in another.

  5. Prepare deep plates or bowls, serve the žganci, and top them with cracklings. Pour hot milk over them and serve the dish immediately.

Nutrition Information (Per 100g)

  • Calories: 149.07 kcal
  • Fat: 7.45 g
    • Saturated Fat: 3.26 g
  • Carbohydrates: 18.62 g
    • Sugars: 0.53 g
  • Protein: 3.19 g
  • Fiber: 2.66 g