Žganci - Buckwheat porridge

It is a traditional "poor man's food" of hard-working farmhands similar to polenta, although prepared with finer grains.
Course: Main Course
Cuisine: Slovenia
Keyword: buckwheat flour


  • 120 g buckwheat flour
  • 700 ml water
  • 1 pinch salt
  • 1 tbsp oil


  • In a deep pot, bring the water to boil, then add salt and oil.
  • Slowly add the buckwheat flour and stir.
  • Once the flour has absorbed the water, reduce the heat and make a hole in the middle of the mash to let the steam out.
  • Cover the pot and cook on low heat for 10-15 minutes (make sure to check regularly and reduce heat if it start turning brown at the bottom).
  • Cut into big pieces to serve.

Photo and inspiration: wikipedia.org, kulinarika.net, ingredientmatcher.com