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Buckwheat žganci /Corn žganci

Photo. Tomo Jeseničnik

1 kg of buckwheat flour
(for corn žganci use corn flour)
100 g of cooking oil
150 g of cracklings
salt

Boil 3 litres of salted water.

Pour the flour into the boiling water to form a lump. As the water quickly covers the lump and boils, lower the temperature. Make a 2–2.5 cm hole in the lump with the handle of a wooden spoon. Cover the pot and let it simmer for 40 minutes. Remove from heat. Strain off the žgančevka and save it for later. Stir the lump thoroughly. If the žganci appears too dry, add some of the decanted žgančevka. Scoop from the pot with a wooden spoon and crumble into a bigger bowl with a fork.

Top with lard and cracklings, stir, cover and let it sit for a few minutes.