Traditional Slovenian Side Dish - Ajdovi Zganci (Slovenian Buckwheat Porridge)
As Slovenes, we are incredibly proud of our national foods. The traditional Slovenian food can come across as heavy and sometimes beige. But I can assure you; it's proper comfort food, made for working-class people. It is made with simple, affordable, accessible, and often homegrown and homemade ingredients. This Slovenian Buckwheat Porridge or Ajdovi zganci are a national treasure, and here are the top reasons why we think you're going to like them too:
- quick, easy, and delicious recipe
- the zganci are sticky, flavorful, and perfect as a side or main dish served with milk
- vegan, dairy-free, and gluten-free
- a simple 3-ingredient recipe (flour, salt, water)
- serve for breakfast, brunch, lunch, or dinner
- traditionally we serve them with pan-fried pork cracklings and lard, and sometimes served in a bowl with warm milk
What to serve with Slovenian Buckwheat Porridge (Ajdovi zganci)
Ajdovi zganci could be a beautiful main dish served with pan-fried pancetta or pork cracklings and milk, or we can serve it as a side to many delicious dishes like creamy soups or meat with sauces. For example:
- Creamy Wild Mushroom Soup (add the zganci to the soup right before serving)
- Rabbit Stew
- Creamy Mushroom Chicken
- Simple Chicken Paprikas
Storing
Feel free to store leftover Ajdovi zganci. Place in an airtight container, seal, then place in the fridge for up to 3 days. Before serving reheat in the microwave oven or in a skillet on the stove.
How to make this buckwheat porridge or zganci at home (video)
Check this quick video to master making Buckwheat Porridge or Ajdovi Zganci at home.
Try these delicious side dish recipes too
- Mlinci (Baked Noodles)
- Roasted Butternut Squash with Chestnuts and Pancetta
- Spaetzle
- Fried Potatoes
- Baked Potato Wedges with Yogurt Dip
- Best Mashed Potatoes
METHOD
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pan-fry the buckwheat flour
Place a large skillet over medium heat. Add the buckwheat flour and pan-fry for 2 - 3 minutes or until it smells delicious. Stir regularly to prevent burning.
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cook the Porridge
Pour water into a saucepan and place over high heat. When the water starts to boil, drop all the flour in one motion at the center of the pot. A big dumpling will form. Bring to a boil, then simmer for 2 - 3 minutes. Using a wooden spoon handle, make a 2 - 3 centimeters (or 1-inch) wide hole in the center of the buckwheat Porridge to make a volcano shape so that the water can pour into the center of the volcano. Cover with a lid and cook for 20 - 25 minutes.
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Slovenian Buckwheat Porridge
Pour the cooking water into a jug. Using a wooden spoon, stir the porridge well to get a thick mixture without any traces of flour. The zganci should be sticky and thick, with a clay-like texture. If the Porridge is too dry and doesn't stick together, add about 60ml (1/4 cup) of the cooking water. Add the water gradually until sticky and dense consistency forms (check the video.)
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Pork cracklings (optional)
Place a skillet over medium heat. Add the ocvirki or pork cracklings (rind) in lard or cubbed pancetta. Pan-fry for a couple of minutes until the meat is golden brown and crunchy.
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serve
Scoop some of the buckwheat mixture using a wooden spoon, then using a fork, scrape the porridge into a serving bowl to get small pieces of zganci. Sprinkle the cracklings or pancetta over the buckwheat porridge and serve.
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