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 Slovenia. Bogataj Janez, 2007. Rokus Gifts. . ] The oldest preparation method explains the word . The word is derived from the Slovenian verb meaning "to burn" or "to toast".
are served together with Obara (stew), obaras, meat sauces, sauerkraut, Black pudding, various sausages. The ingredients may vary through different regions.
In general the main ingredients are:
* buckwheat flour
* water
* salt
* Pork rind, cracklings
* oil or Fat, grease
and in some cases potatoes are mixed in.
See also
* List of buckwheat dishes
References
Slovenian cuisine
Buckwheat dishes
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