Carinthian Buckwheat Žganci

Buckwheat žganci is a traditional Slovenian dish, usually served as a side dish to stews and spoon dishes. In Carinthia, their preparation begins with dry-roasting buckwheat flour, and the prepared žganci is seasoned with cracklings and served with sour milk.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 30 dag Flour, buckwheat

  • pieces Water

  • 2 spoons Fat, beef tallow

Steps

  1. In a pan or pot, dry-roast the buckwheat flour until it becomes hot, crumbly, and slightly aromatic. Stir continuously while roasting to prevent burning, and roast over moderate heat.

  2. Pour salted boiling water over the roasted flour. Mix well to moisten all the flour, then crumble the mixture into žganci. You can also use a fork for crumbling. If the žganci are too dry, add a bit more boiling water.

  3. While preparing the žganci, heat the cracklings in a small pan. Pour them over the žganci and mix well. Serve the prepared žganci immediately.

Nutrition Information (Per 100g)

  • Calories: 338.74 kcal
  • Fat: 3.64 g
    • Saturated Fat: 0 g
  • Carbohydrates: 69.54 g
    • Sugars: 1.99 g
  • Protein: 11.92 g
  • Fiber: 9.93 g

Advice

For seasoning, you can also use melted butter instead of cracklings.