 | This article needs additional citations for
verification. (February 2007) |
 Ajdovi žganci with cracklings | |
| Type | žganci |
|---|---|
| Place of origin | Slovenia |
| Main ingredients | buckwheat, water, salt, cracklings, oil or grease |
Ajdovi žganci is a sort of žganci. Translated to English, it would be termed " buckwheat mush" or "buckwheat spoonbread". It is a national Slovene dish. Balthasar Hacquet (1739–1815) mentions that žganci was served with sauerkraut in Upper Carniola. [1] The oldest preparation method explains the word žganci. The word žganci is derived from the Slovenian verb žgati meaning "to burn" or "to toast". [1] Ajdovi žganci are served together with obaras, meat sauces, sauerkraut, black pudding, and/or various sausages. The ingredients may vary through different regions.
In general the main ingredients are:
In some cases potatoes are mixed in.
See also
References
- ^ a b Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. ISBN 978-961-6531-39-9. [ page needed]
.jpg){kind=small} | This Slovenian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
| This article needs additional citations for
verification. (February 2007) |
|
Ajdovi žganci with cracklings | |
| Type | žganci |
|---|---|
| Place of origin | Slovenia |
| Main ingredients | buckwheat, water, salt, cracklings, oil or grease |
Ajdovi žganci is a sort of žganci. Translated to English, it would be termed " buckwheat mush" or "buckwheat spoonbread". It is a national Slovene dish. Balthasar Hacquet (1739–1815) mentions that žganci was served with sauerkraut in Upper Carniola. [1] The oldest preparation method explains the word žganci. The word žganci is derived from the Slovenian verb žgati meaning "to burn" or "to toast". [1] Ajdovi žganci are served together with obaras, meat sauces, sauerkraut, black pudding, and/or various sausages. The ingredients may vary through different regions.
In general the main ingredients are:
In some cases potatoes are mixed in.
See also
References
- ^ a b Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. ISBN 978-961-6531-39-9. [ page needed]
|
| This Slovenian cuisine-related article is a stub. You can help Wikipedia by expanding it. |