Žganci
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Žganci is a dish in
Slovenian Slovene or Slovenian may refer to: * Something of, from, or related to Slovenia, a country in Central Europe * Slovene language, a South Slavic language mainly spoken in Slovenia * Slovenes The Slovenes, also known as Slovenians ( sl, Sloven ...
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 ancient times. The differences in the selection of foodstuffs and forms of co ...
, known as ''Sterz'' in
Austria Austria, , bar, Östareich officially the Republic of Austria, is a country in the southern part of Central Europe, lying in the Eastern Alps. It is a federation of nine states, one of which is the capital, Vienna, the most populous ...
, ''pura'' on the Croatian coast, and also known in northern Italy. It is a traditional "poor man's food" of hard-working farmhands similar to
polenta Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. ...
, 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. The name "buckwheat" is used for several other species, such as '' Fago ...
flour ( sl,
Ajdovi žganci is a sort of . Translated to English, it would be termed "buckwheat mush" or "buckwheat spoonbread". It is a national Slovenia, Slovene dish. Balthasar Hacquet (1739–1815) mentions that was served with sauerkraut in Upper Carniola.Taste Slov ...
, german: Heidensterz),
maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...
,
wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...
, or a combination of potato and wheat flour and water,
cooking oil Cooking oil is plant, animal, or synthetic liquid fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips, and may be called edible oil. ...
and
salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...
, 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 Styria (german: Steiermark ; Serbo-Croatian and sl, ; hu, Stájerország) is a state (''Bundesland'') in the southeast of Austria. With an area of , Styria is the second largest state of Austria, after Lower Austria. Styria is bordered to ...
n style in Slovenia. ''Žganci'' can be served with milk (''žganci z mlekom''), honey,
lard Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard
entry in the o ...
and
cracklings Cracklings (USA), crackling (British English), also known as scratchings, are the solid material which remains after rendering animal fat and skin to produce lard, tallow, or schmaltz, or as the result of roasting meat. It is often eaten as a snack ...
, 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 Alpine may refer to any mountainous region. It may also refer to: Places Europe * Alps, a European mountain range ** Alpine states, which overlap with the European range Australia * Alpine, New South Wales, a Northern Village * Alpine National Pa ...
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 usually funny. Someone witty is a person who is skilled at making clever and funny remarks. Forms of wit include the quip, repartee, and wisecrack. Form ...
from the 19th century: "''Žganci'' are the pedestal of
Carniola Carniola ( sl, Kranjska; , german: Krain; it, Carniola; hu, Krajna) 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 sti ...
." 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) (c. 1739 – 10 January 1815) was a Carniolan physician of French descent in the Enlightenment Era. He was a war surgeon, a surgeon in the mining town of Idrija, and a professor o ...
(1739–1815) mentions that ''žganci'' was served with
sauerkraut Sauerkraut (; , "sour cabbage") 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 ferme ...
in
Upper Carniola Upper Carniola ( sl, Gorenjska; it, Alta Carniola; german: Oberkrain) is a traditional region of Slovenia, the northern mountainous part of the larger Carniola region. The centre of the region is Kranj, while other urban centers include Jeseni ...
.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

* ''
Ga'at Genfo (, ''gänəfo''), Ga’at (, ''ga'atə''), or Marca (Oromiffa: Marqaa) is a stiff porridge-like substance that is normally formed into a round shape with a hole in the middle for the dipping sauce, a mixture of butter and red peppers, or puls ...
'' *
Grits Grits are a type of porridge made from boiled cornmeal. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. Grits are oft ...
*
Farina (food) Farina is a form of starch – flour – milled from a variety of vegetables such as potato and cassava. In the US, the term is associated with wheat middlings: the germ and endosperm of the grain, which are milled to a fine consistency and the ...
*
Frico Frico (in original Friulian language ''fricò'') is a traditional dish of Friuli, a region in north-east Italy, consisting mainly of heated cheese and, optionally, other ingredients, such as potatoes. Originally frico was prepared in the impov ...
*
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 mentioned in the lyrics of "Yankee Doodle", a tradit ...
*
List of maize dishes This is a list of maize dishes, in which maize (corn) is used as a primary ingredient. Additionally, some foods and beverages that are prepared with maize are listed. Ingredients Corn can be Food processing, processed into an intermediate form t ...
*
List of porridges Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typically grains) in water, milk, or both, with optional flavorings, and is usually served hot in a bowl or dish. It may be served as a sweet or savory dish, dependin ...
* ''
Mămăligă Mămăligă (;) is a porridge made out of yellow maize flour, traditional in Romania, Moldova and West Ukraine. Poles from the Lviv area also prepare this traditional dish. It is also a traditional dish in Thessaly and Fthiotis, Greece. In Ital ...
'' *
Masa ''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalization, nixtamalized corn. It is used for making corn tortillas, ''gorditas'', ''tamales'', ''pupusas'', and many other Latin American cuisine, Latin American d ...
*
Mush In multiplayer online games, a MUSH (a backronymed variation on MUD most often expanded as Multi-User Shared Hallucination, though Multi-User Shared Hack, Habitat, and Holodeck are also observed) is a text-based online social medium to which mult ...
* ''
Nshima Ugali or Posho or sima (for others, see ) is a type of maize meal made from maize or corn flour in several countries in Africa. Sima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. ...
'' * Pap *
Pudding corn Corn pudding (also called pudding corn, puddin' corn, hoppy glop, or spoonbread) is a creamy culinary dish prepared from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients. It is typic ...
* Schmarrn * ''
Sadza Ugali or Posho or sima (for others, see ) is a type of maize meal made from maize or corn flour in several countries in Africa. Sima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. ...
'' * ''
Ugali Ugali or Posho or sima (for others, see ) is a type of maize meal made from maize or corn flour in several countries in Africa. Sima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. ...
'' * ''
Upma Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roaste ...
''


References


External links

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