Entree: Slovenia – Northern Culinary Region – Ajdovi Žganci (Coarse buckwheat spoonbread—hearty spoonable dumplings traditionally served with pork cracklings and butter)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 cup (120 g) buckwheat flour
- 2 1/2 cups (600 ml) water
- 1 tsp (5 g) salt
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) lard or pork fat
- 6 oz (170 g) pork cracklings or smoked bacon, diced
- 1/2 cup (120 ml) milk, warm (optional, for serving)
- Freshly ground black pepper
- Chopped fresh chives or parsley for garnish (optional)

Instructions

1. In a medium saucepan bring the water to a rolling boil with the salt.
2. Reduce heat to medium-low. Whisk the buckwheat flour into the boiling water in a steady stream to avoid lumps; the mixture will thicken into a coarse, porridge-like consistency.
3. Cover and simmer gently for 10–12 minutes, stirring occasionally and breaking up any large clumps with the spoon to form spoonable dumplings (žganci). If too thick, add a splash of hot water; if too loose, cook a few minutes longer.
4. While the žganci cooks, heat the lard or pork fat in a skillet over medium heat. Add the diced pork cracklings or bacon and fry until the fat is rendered and the solids are crisp, about 6–8 minutes. Remove from heat and reserve the fat.
5. Stir the butter into the cooked buckwheat off the heat until melted and evenly distributed. Fold in most of the crisped cracklings (reserve a handful for garnish) and season with freshly ground black pepper to taste.
6. Transfer Ajdovi Žganci to a warm serving dish, drizzle with a little of the rendered fat, top with remaining cracklings and chopped chives or parsley. Serve hot with warm milk alongside if desired.