Ajdovi žganci
Encyclopedia
Ajdovi žganci is a sort of žganci
Žganci
Žganci is a dish in Slovenian and Croatian cuisine, known as Sterz in Austria, pura on the Croatian coast, and also known in northern Italy. It's similar to polenta, although prepared with finer grains. It's made from maize, wheat or buckwheat flour, water, cooking oil and salt, which is cooked for...

. It is a national Slovene
Slovenia
Slovenia , officially the Republic of Slovenia , is a country in Central and Southeastern Europe touching the Alps and bordering the Mediterranean. Slovenia borders Italy to the west, Croatia to the south and east, Hungary to the northeast, and Austria to the north, and also has a small portion of...

 dish. Balthasar Hacquet (1739–1815) mentions that žganci was served with sauerkraut
Sauerkraut
Sauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...

 in Upper Carniola. The oldest preparation method explains the word žganci. The word žganci is derived from the Slovenian verb žgati 'to burn, to toast'. Ajdovi žganci are served together with obara
Obara
Obara is a Slovene national dish. It is a stew served as an independent meal, which is cooked from various kinds of meat and intestines. It used to be served at various ceremonies, and it is a part of the traditional Slovenian cuisine. Specially good are obaras served together with ajdovi žganci...

s, meat
Meat
Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...

 sauces, sauerkraut
Sauerkraut
Sauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...

, Black pudding, various sausages.

Ingredients are:
  • buckwheat
    Buckwheat
    Buckwheat refers to a variety of plants in the dicot family Polygonaceae: the Eurasian genus Fagopyrum, the North American genus Eriogonum, and the Northern Hemisphere genus Fallopia. Either of the latter two may be referred to as "wild buckwheat"...

     flour
    Flour
    Flour is a powder which is made by grinding cereal grains, other seeds or roots . It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history...

  • water
    Water
    Water is a chemical substance with the chemical formula H2O. A water molecule contains one oxygen and two hydrogen atoms connected by covalent bonds. Water is a liquid at ambient conditions, but it often co-exists on Earth with its solid state, ice, and gaseous state . Water also exists in a...

  • salt
    Salt
    In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...

  • cracklings
  • oil
    Oil
    An oil is any substance that is liquid at ambient temperatures and does not mix with water but may mix with other oils and organic solvents. This general definition includes vegetable oils, volatile essential oils, petrochemical oils, and synthetic oils....

     or grease
    Fat
    Fats consist of a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. Chemically, fats are triglycerides, triesters of glycerol and any of several fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure...



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