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 is a traditional "poor man's food" of hard-working farmhands similar to polenta, although prepared with finer grains.
The dish is made from buckwheat flour (Slovene: Ajdovi žganci, German: Heidensterz), maize, wheat, or a combination of potato and wheat flour and water, cooking oil and salt, which is cooked for fifteen minutes on a low boil. The lump is then crumbled onto a plate for serving. Softer žganci is called Styrian style in Slovenia. Žganci can be served with milk (žganci z mlekom), honey, lard and cracklings, or runny yogurt. A savory version is served with meat as part of a main dish.
Žganci in Slovenia
Žganci was a typical everyday meal of the central and Alpine parts of Slovenia. Its popularity and common use is implied in the following witticism from the 19th century: "Žganci are the pedestal of Carniola." This attitude implies its crucial meaning for the survival of the population. Freshly boiled žganci could be served as breakfast or lunch, or warmed-up or toasted for dinner or breakfast the following day. Belsazar 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 'to burn, to toast'.[1]
Žganci, dish, slovenian, croatian, cuisine, known, sterz, austria, pura, croatian, coast, also, known, northern, italy, traditional, poor, food, hard, working, farmhands, similar, polenta, although, prepared, with, finer, grains, ajdovi, žganci, with, cracklin. Zganci 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 is a traditional poor man s food of hard working farmhands similar to polenta although prepared with finer grains Ajdovi zganci with cracklings Contents 1 Preparation 2 Zganci in Slovenia 3 See also 4 References 5 External linksPreparation EditThe dish is made from buckwheat flour Slovene Ajdovi zganci German Heidensterz maize wheat or a combination of potato and wheat flour and water cooking oil and salt which is cooked for fifteen minutes on a low boil The lump is then crumbled onto a plate for serving Softer zganci is called Styrian style in Slovenia Zganci can be served with milk zganci z mlekom honey lard and cracklings or runny yogurt A savory version is served with meat as part of a main dish Zganci in Slovenia EditZganci was a typical everyday meal of the central and Alpine parts of Slovenia Its popularity and common use is implied in the following witticism from the 19th century Zganci are the pedestal of Carniola This attitude implies its crucial meaning for the survival of the population Freshly boiled zganci could be served as breakfast or lunch or warmed up or toasted for dinner or breakfast the following day Belsazar Hacquet 1739 1815 mentions that zganci was served with sauerkraut in Upper Carniola 1 The oldest preparation method explains the word zganci The word zganci is derived from the Slovenian verb zgati to burn to toast 1 See also Edit Food portalGa at Grits Farina food Frico Hasty pudding List of maize dishes List of porridges Mămăligă Masa Mush Nshima Pap Pudding corn Schmarrn Sadza Ugali UpmaReferences Edit a b Taste Slovenia Bogataj Janez 2007 Rokus Gifts ISBN 978 961 6531 39 9External links Edit Media related to Zganci at Wikimedia Commons Retrieved from https en wikipedia org w index php title Zganci amp oldid 1107961086, wikipedia, wiki, book, books, library,
