Ajdovi Žganci — Print Recipe — The Culinary Codex

A rustic buckwheat porridge crumbled into golden morsels and drenched in crackling butter with crispy fried onions.

Ingredients

300g buckwheat flour
500ml salted boiling water
80g butter
1 large onion, thinly sliced
Salt to taste

Instructions

1 Bring salted water to a rolling boil in a heavy pot.
2 Gradually pour in buckwheat flour while stirring, forming a thick porridge. Reduce heat to low.
3 Cover tightly and cook on very low heat for 15 min without stirring, letting a crust form on the bottom.
4 Meanwhile, fry sliced onion in butter until deeply golden and crispy.
5 Break the cooked žganci into rough, irregular pieces with a fork or wooden spoon.
6 Transfer to a serving dish and pour the butter with crispy onions over the crumbled žganci.

Did You Know?

Žganci were historically considered the backbone of the Slovenian peasant diet — so fundamental that a man's worth was once measured by how many bowls he could eat.