~368 cal · 10g protein · 55g carbs · 11g fat (estimated, per serving)
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Buckwheat crumbles in a bowl with milk
🇸🇮 Ljubljana
Ajdovi žganci is a humble Slovenian buckwheat dish, once peasant survival food and now cherished heritage: buckwheat flour cooked into a stiff mush, then broken into rough crumbles with a fork. For breakfast it is served in a bowl with warm milk poured over, or topped with cracklings and a drizzle of oil.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 cups buckwheat flour
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3 cups water
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1 tsp salt
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2 tbsp oil or lard
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2 cups warm milk, to serve
Instructions
1
Bring the salted water to a boil and stir in the buckwheat flour to form a stiff mound.
2
Poke a hole in the center and simmer covered for 15 minutes.
3
Break the cooked mush into rough crumbles with a fork.
4
Toss with the warm oil (or lard).
5
Serve in bowls with warm milk poured over.
Ljubljana tradition.
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🌏 While it simmers — know your destination
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Ljubljana. A green capital that warms winter with sauerkraut-bean jota.
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Slovenia. Alpine and Adriatic kitchens in one small green country.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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