Žganci
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Žganci is a dish in Slovenian and
Croatian cuisine Croatian cuisine () is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to Classical Antiquity, ancient times. The differences in the selection of f ...
, also called ''pura'' on the Croatian coast. It is a traditional "poor man's food" of hard-working farmhands similar to
polenta Polenta (, ) is an Italian cuisine, Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried or Grilling, grilled. The variety of cereal used is ...
, although prepared with finer grains.


Preparation

The dish is made from
buckwheat Buckwheat (''Fagopyrum esculentum'') or common buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. Buckwheat originated around the 6th millennium BCE in the region of what ...
flour in Slovenia () and cornmeal in Croatia (),
cooking oil Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing h ...
and
salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...
, which is cooked for fifteen minutes on a low boil. Softer ''žganci'' is called
Styria Styria ( ; ; ; ) is an Austrian Federal states of Austria, state in the southeast of the country. With an area of approximately , Styria is Austria's second largest state, after Lower Austria. It is bordered to the south by Slovenia, and cloc ...
n style in Slovenia. ''Žganci'' can be served with milk (''žganci z mlekom/žganci s mlijekom''), honey,
lard Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.
and
cracklings Cracklings (American English), crackling (British English), also known as scratchings, are the solid material that remains after Rendering (animal products), rendering animal fat and skin to produce lard, tallow, or schmaltz, or as the result of ro ...
, 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 Wit is a form of intelligent humour—the ability to say or write things that are clever and typically funny. Someone witty, also known as a wit, is a person skilled at wit, making spontaneous one-line or single-phrase jokes. Forms of wit incl ...
from the 19th century: "''Žganci'' are the pedestal of
Carniola Carniola ( ; ; ; ) is a historical region that comprised parts of present-day Slovenia. Although as a whole it does not exist anymore, Slovenes living within the former borders of the region still tend to identify with its traditional parts Upp ...
." 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 Belsazar de la Motte Hacquet (also Balthasar or Balthazar Hacquet) ( – 10 January 1815) was a Carniolan physician of French people, French descent in the Enlightenment Era. He was a war surgeon, a surgeon in the mining town of Idrija, and a prof ...
(1739–1815) mentions that ''žganci'' was served with
sauerkraut Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugar ...
in
Upper Carniola Upper Carniola ( ; ; ) is a traditional region of Slovenia, the northern mountainous part of the larger Carniola region. The largest town in the region is Kranj, and other urban centers include Kamnik, Jesenice, Jesenice, Jesenice, Domžale and ...
.Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. The oldest preparation method explains the word ''žganci''. The word ''žganci'' is derived from the Slovenian verb ''žgati'' 'to burn, to toast'.


See also

* ''
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'' *
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*
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* Frico *
Hasty pudding Hasty pudding is a pudding or porridge of grains cooked in milk or water. In the United States, it often refers specifically to a version made primarily with ground ("Indian") corn, and it is most known for being mentioned in the lyrics of "Yanke ...
*
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*
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* ''
Mămăligă Mămăligă (;) is a polenta-like dish made out of yellow maize flour, traditional in Romania, Moldova, south-west regions of Ukraine and among Poles in Ukraine (''mamałyga''), Hungary (''puliszka''), the Black Sea regions of Georgia (country), ...
'' *
Masa ''Masa'' or ''masa de maíz'' (; ) is a dough made from ground nixtamalized maize. It is used for making corn tortillas, '' gorditas'', '' tamales'', '' pupusas'', and many other Latin American dishes. It is dried and powdered into a flour f ...
*
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* ''
Nshima Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and other names, is a type of corn meal made from maize or corn or ''mahindi'' flour in several African countries: Kenya, Uganda, Tanzania, Zimbabw ...
'' * Pap *
Pudding corn Corn pudding (also called pudding corn, puddin' corn, hoppy glop, or spoonbread) is a creamy dish prepared from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients. It is typically used ...
* Schmarrn * ''
Sadza Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and other names, is a type of corn meal made from maize or corn or ''mahindi'' flour in several African countries: Kenya, Uganda, Tanzania, Zimbabw ...
'' * ''
Ugali Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and other names, is a type of corn meal made from maize or corn or ''mahindi'' flour in several African countries: Kenya, Uganda, Tanzania, Zimbabw ...
'' * ''
Upma Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. Upma originated from Southern India, is most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Karnataka, Maharashtra and Telangana. Of ...
''


References


External links

* {{DEFAULTSORT:Zganci Slovenian cuisine Croatian cuisine Wheat dishes