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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

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

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]

References

^ ^a ^b Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. ISBN 978-961-6531-39-9

External links

Media related to Žganci at Wikimedia Commons

[Taste-1] Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. ISBN 978-961-6531-39-9

[1]

@@ Line 1: / Line 1: @@
+{{Short description|Dish in Slovenian and Croatian cuisine}}
-[[File:Ajdovi zganci.JPG|thumb|200px|[[Ajdovi žganci|Buckwheat ''žganci'']] with cracklings]]
+[[File:Ajdovi zganci.JPG|thumb|300px|''Ajdovi žganci'' with cracklings]]
-'''Žganci''' is a dish in [[Slovenia]]n cuisine, known as ''Sterz'' in Austria, ''pura'' on the Croatian coast, and also known in northern Italy. It is similar to [[polenta]], although prepared with finer grains. It's made from [[maize]], [[wheat]] [[buckwheat]] [[flour]], 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 [[Styria]]n style in Slovenia. ''Žganci'' can be served with milk ({{lang-sl|žganci z mlekom}}), honey, [[Pork rind|cracklings]], or runny yogurt. A savory version is served with meat as part of a main dish.
+'''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==
+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 in Slovenia==
-''Žganci'' was a typical everyday meal of the central and [[Alps|Alpine]] part 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. [[Balthasar 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"/>
+''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"/>
 ==See also==
 {{Portal|Food}}
+{{div col|colwidth=20em}}
-*[[Slovenian cuisine]]
+* ''[[Ga'at]]''
-*[[Croatian cuisine]]
-*[[Austrian cuisine]]
+* [[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==
@@ Line 20: / Line 40: @@
 [[Category:Slovenian cuisine]]
 [[Category:Croatian cuisine]]
-[[Category:Staple foods]]
 [[Category:Wheat dishes]]