Dish

Pohorski žganci

Pohorje-style Cornmeal

Pohorski žganci is made by mixing buckwheat flour with water and salt to create a dough, which is then boiled and mashed until it forms a thick and sticky consistency. The dish is typically served with a variety of toppings, such as bacon, sauerkraut, or cheese. It is a great source of fiber and protein, and is low in fat and calories. Pohorski žganci is a great way to enjoy a traditional Slovenian dish while still maintaining a healthy diet.

European cuisine› Alpine cuisine› Slovenian cuisine

Side Dish

Origins and history

Pohorski žganci has been a staple in Slovenian cuisine for centuries. It is believed to have originated in the Pohorje Mountains, where buckwheat was a common crop. The dish was traditionally served as a main course, but it has since become a popular side dish that can be served with a variety of main courses.

Dietary considerations

Gluten-free, vegetarian, can be made vegan by using plant-based toppings

Variations

Some variations of Pohorski žganci include adding herbs or spices to the dough for extra flavor, or using different types of toppings such as mushrooms or vegetables. Some recipes also call for the addition of eggs or milk to the dough for a richer texture.

Presentation and garnishing

Pohorski žganci can be served in a small bowl or ramekin, topped with the desired toppings. It can also be shaped into small balls or patties for a more visually appealing presentation.

Tips & Tricks

To make the dish even more filling, add some cooked beans or lentils to the dough. For a vegan version, use plant-based toppings such as grilled vegetables or tofu.