Buckwheat porridge

Ingredients for 4 servings:

• 1 liter of water
• 300 g buckwheat flour
• 2 tbsp lard
• 2 tsp, leveled salt
• 3 tbsp sour cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Slovenian national dish – “Ajdovi žganci”

This is the breakfast my grandma always made me. It’s simple, tastes good, but only works with real buckwheat flour. Salt the water and bring it to a boil, then add the buckwheat flour. Stir vigorously with a wooden spoon and mash until there are no lumps of flour and the mixture is firm yet soft. Fry the lard in a pan until the fat pieces turn brown. Use a knife to pull the šterz off the wooden spoon into small flakes. Pour hot lard over the flour and serve with sour cream.