andrejthechef
SloveniaBowlBreakfast

Ajdovi Žganci s Kislim Mlekom

Slovenian buckwheat žganci, steamed in a mound, crumbled and served with cold soured milk: a plain farmhouse breakfast of buckwheat, water and salt.

prep
24 h 10 min
cook
30 min
total
24 h 40 min
serves
4
level
medium
A wide ceramic bowl of crumbly brown buckwheat žganci beside a smaller bowl of soured milk with curds, with a spoon on a wooden table.

Ajdovi žganci are crumbled buckwheat dumplings: buckwheat flour is cooked in a mound in salted water, then broken up into rough crumbs and clumps. They are a traditional farmhouse food in Slovenia, eaten with cracklings, with sauerkraut or, for breakfast, with cold soured milk (kislo mleko), which gives a pleasant, tangy contrast to the earthy buckwheat.

Two things decide the result. First, do not stir the flour into the water: it sits in a mound with a hole poked to the bottom, so steam can cook it through. Second, break it up gently with a wooden spoon and dry it briefly in the pot. Mashing it hard makes a paste instead of crumbs.

For the savory version with fried pork cracklings, see ajdovi žganci z ocvirki.

Ajdovi Žganci s Kislim Mlekom is one of the best breakfasts from around the world.

method

  1. The day before, pour the milk into a clean jar or bowl and stir in the buttermilk. Cover with a cloth and leave at room temperature (22 to 24°C / 72 to 75°F) for 18 to 24 hours, until set into a loose, tangy curd with a clean, sour smell. Refrigerate until serving.

  2. Bring the water and salt to a boil in a wide, heavy pot with a lid, then reduce the heat to medium-low.

  3. Pour the buckwheat flour into the center of the pot so it forms a mound that rises above the water, and do not stir. Poke a hole through the mound to the bottom with the handle of a wooden spoon, so steam can escape.

  4. Cover and cook on low for 15 to 20 minutes, until the mound cracks and most of the water at the bottom has been absorbed.

  5. Pour off any excess water into a cup and keep it. Break up the buckwheat with a wooden spoon (or two forks) into rough crumbs and clumps, adding a few spoonfuls of the reserved water if it feels dry, until there are no raw flour spots.

  6. Melt the lard in the pot, return the žganci and stir over medium heat for 2 to 3 minutes, until the crumbs are dry and lightly toasted at the edges.

  7. Serve hot in wide bowls, with the cold soured milk in a separate bowl for spooning over or dipping.

chef's tips

  • No time for kislo mleko? Plain kefir or cultured buttermilk is the closest store-bought substitute.
  • Buckwheat is naturally gluten-free, but check that the flour is certified gluten-free if you need it strictly so.
  • Leftover žganci reheat well in a hot, lightly greased pan, and are good with fried onions or sauerkraut.
  • Use pasteurized milk and a very clean jar for the soured milk, and throw it away if it smells off or shows any pink or green color.