History
Wikipedia describes žganci as similar to polenta though prepared with finer grains, made from cereals such as buckwheat, and notes that the naturalist Balthasar Hacquet (1739-1815) mentions them served with sauerkraut in Upper Carniola. Ajdovi žganci with cracklings appear among Slovenia's traditional dishes. None of the Ljubljana places we checked lists a žganci dish on its own menu.
Make it at home
Ingredients
- 400g buckwheat groats
- 1.2 litres water
- 1 tsp salt
- 100g smoked bacon, diced
- 200ml sour cream or sour milk to serve
- Black pepper
Method
- Boil the water with salt. Stir in the buckwheat. Cook 25 minutes until tender, stirring occasionally.
- Drain off any excess water. Mash with a wooden spoon to a rough porridge consistency.
- Fry the bacon dry until crisp. Reserve the rendered fat.
- Spoon the buckwheat into bowls. Top with bacon and a drizzle of the rendered fat. Black pepper. Serve with sour cream alongside.
Tip from the editors. Buckwheat tastes bitter if overcooked. Pull the pan off the heat the moment the grains are tender, not after.
Where to eat zganci
Zganci in Ljubljana
Featured by TableJourney as a signature dish of Ljubljana. See where to eat Zganci in Ljubljana or the Ljubljana signature dishes guide.
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