Buckwheat Žganci

Buckwheat žganci. Photo: Aleš Ajlec


0.5 l (17 fl oz) buckwheat flour

3 tbs coarse wheat flour

1.5 l (50 2/3 fl oz) salted boiling water

cracklings to garnish

Mix both flours and pour the mixture into salted boiling water. Boil for a few minutes until flour is submerged in water, than, using the handle of a wooden spoon, make a hole in the middle and boil on low heat for another 20 minutes. When cooked, pour away some water and stir well.

Add cracklings, cover the pot and let it rest for 15 minutes. Using two forks crumble the žganci into a bowl and garnish with cracklings.

Žganci are best served with sauerkraut, pickled turnips, milk or curdled milk.