Ajdovi žganci

{{Short description|Slovenian cuisine}}

{{Refimprove|date=February 2007}}

{{Infobox food

| name = Ajdovi žganci

| image = File:Ajdovi zganci.JPG

| caption = Ajdovi žganci with cracklings

| alternate_name =

| country = Slovenia

| region =

| creator =

| course =

| type = žganci

| served =

| main_ingredient = buckwheat, water, salt, cracklings, oil or grease

| variations =

| calories =

| other =

}}

{{lang|sl|Ajdovi žganci}} is a sort of {{lang|sl|žganci}}. Translated to English, it would be termed "buckwheat mush" or "buckwheat spoonbread". It is a national Slovene dish. Balthasar Hacquet (1739–1815) mentions that {{lang|sl|žganci}} was served with sauerkraut in Upper Carniola.Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. {{ISBN|978-961-6531-39-9}}. {{page needed|date=August 2013}} The oldest preparation method explains the word {{lang|sl|žganci}}. The word {{lang|sl|žganci}} is derived from the Slovenian verb {{lang|sl|žgati}} meaning "to burn" or "to toast". {{lang|sl|Ajdovi žganci}} are served together with obaras, meat sauces, sauerkraut, black pudding, and/or various sausages. The ingredients may vary through different regions.

In general the main ingredients are:

• buckwheat flour
• water
• salt
• cracklings
• oil or grease

In some cases potatoes are mixed in.