Žganci: Difference between revisions
No edit summary |
|||
| (46 intermediate revisions by 32 users not shown) | |||
| Line 1: | Line 1: | ||
{{Short description|Dish in Slovenian and Croatian cuisine}} |
|||
[[File:Ajdovi zganci.JPG|thumb| |
[[File:Ajdovi zganci.JPG|thumb|300px|''Ajdovi žganci'' with cracklings]] |
||
'''Žganci''' is a dish in [[Slovenia|Slovenian]] and [[Croatia]]n cuisine, in Austria known as ''Sterz'', on the Croatian coast as ''Pura'', and also known in Northern Italy. |
|||
'''Žganci''' is a dish in [[Slovenian cuisine|Slovenian]] and [[Croatian cuisine]], also called ''pura'' on the Croatian coast. It is a traditional "poor man's food" of hard-working farmhands similar to [[polenta]], although prepared with finer grains. |
|||
==Preparation== |
|||
It is made from [[maize]], [[wheat]] or [[buckwheat]] [[flour]], 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 are called Stajerska, or [[Styria]]n style. |
|||
The dish is made from [[buckwheat]] flour in Slovenia ({{langx|sl|[[Ajdovi žganci]]}}) and cornmeal in Croatia ({{langx|hr|[[Kukuruzna krupica]]}}), [[cooking oil]] and [[salt]], which is cooked for fifteen minutes on a low boil. Softer ''žganci'' is called [[Styria]]n style in Slovenia. ''Žganci'' can be served with milk (''žganci z mlekom/žganci s mlijekom''), honey, [[lard]] and [[Pork rind|cracklings]], or runny yogurt. A savory version is served with meat as part of a main dish. |
|||
Žganci can be served with milk (Žganci z mlekom), honey, lard [[crackling]] or runny yogurt. Serving with cabbage or [[black pudding]] makes a traditional Slovenian breakfast dish. A savory version is served with meat as part of a main dish. |
|||
==Žganci in Slovenia== |
==Žganci in Slovenia== |
||
Žganci was typical everyday meal of the central and [[Alps|Alpine]] |
''Žganci'' was a typical everyday meal of the central and [[Alps|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]].<ref name="Taste">Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. {{ISBN|978-961-6531-39-9}}</ref> The oldest preparation method explains the word ''žganci''. The word ''žganci'' is derived from the Slovenian verb ''žgati'' 'to burn, to toast'.<ref name="Taste"/> |
||
| ⚫ | |||
The oldest preparation method explains the word žganci. The word ''žganci'' is derived from the Slovenian verb ''žgati'' - to burn, to toast<ref name="Taste"/>. |
|||
{{Portal|Food}} |
|||
{{div col|colwidth=20em}} |
|||
* ''[[Ga'at]]'' |
|||
* [[Grits]] |
|||
* [[Farina (food)]] |
|||
* [[Frico]] |
|||
* [[Hasty pudding]] |
|||
* [[List of maize dishes]] |
|||
* [[List of porridges]] |
|||
* ''[[Mămăligă]]'' |
|||
* [[Masa]] |
|||
* [[Mush (cornmeal)|Mush]] |
|||
* ''[[Nshima]]'' |
|||
* [[Pap (food)|Pap]] |
|||
* [[Pudding corn]] |
|||
* [[Kaiserschmarrn|Schmarrn]] |
|||
* ''[[Sadza]]'' |
|||
* ''[[Ugali]]'' |
|||
* ''[[Upma]]'' |
|||
{{div col end}} |
|||
==References== |
==References== |
||
| Line 15: | Line 35: | ||
==External links== |
==External links== |
||
* {{commons category-inline|Žganci}} |
|||
* [http://www.slovenia.si/tourism/cuisine/recipes/2007100310045653/ Buckwheat Žganci] |
|||
| ⚫ | |||
| ⚫ | |||
| ⚫ | |||
[[Category:Croatian cuisine|Zganci]] |
|||
{{DEFAULTSORT:Zganci}} |
|||
[[bar:Sterz]] |
|||
| ⚫ | |||
[[de:Sterz]] |
|||
| ⚫ | |||
[[Category:Wheat dishes]] |
|||
Latest revision as of 09:37, 7 November 2024
Žganci is a dish in Slovenian and Croatian cuisine, also called pura on the Croatian coast. It is a traditional "poor man's food" of hard-working farmhands similar to polenta, although prepared with finer grains.
Preparation
[edit]The dish is made from buckwheat flour in Slovenia (Slovene: Ajdovi žganci) and cornmeal in Croatia (Croatian: Kukuruzna krupica), cooking oil and salt, which is cooked for fifteen minutes on a low boil. Softer žganci is called Styrian style in Slovenia. Žganci can be served with milk (žganci z mlekom/žganci s mlijekom), honey, lard and cracklings, or runny yogurt. A savory version is served with meat as part of a main dish.
Žganci in Slovenia
[edit]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]
See also
[edit]
References
[edit]- ^ a b Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. ISBN 978-961-6531-39-9
External links
[edit]
Media related to Žganci at Wikimedia Commons
