is a sort of . Translated to English, it would be termed "
buckwheat mush" or "buckwheat
spoonbread
Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States. While the basic recipe involves the same core ingredients as cornbread — namely cornmeal, milk, butter, and eggs — the mode of preparation creates a f ...
". It is a national
Slovene dish.
Balthasar 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 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
obaras,
meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...
sauces,
sauerkraut,
Black pudding, various
sausages. The ingredients may vary through different regions.
In general the main ingredients are:
*
buckwheat flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...
*
water
*
salt
*
cracklings
*
oil or
grease
and in some cases
potatoes are mixed in.
See also
*
List of buckwheat dishes
References
Slovenian cuisine
Buckwheat dishes
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