Ajdovi žganci (Slovenian Buckwheat Porridge)

Bring water to a boil in a large pot and add salt.

Gradually whisk in buckwheat flour until fully incorporated.

Reduce heat to low and cook, stirring frequently, until thickened, about 10-15 minutes.

Remove from heat and let sit for 5 minutes to firm up.

Meanwhile, melt butter in a skillet over medium heat.

Add chopped onion and cook until translucent, about 5 minutes.

Stir in diced smoked bacon and cook until crispy, about 5-7 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Season with black pepper and mix well.

Cut the cooked buckwheat mixture into squares or triangles.

Add the buckwheat pieces to the skillet and gently toss to coat.

Cook until heated through and slightly crispy, about 5 minutes.

Garnish with chopped parsley before serving.

Equipment Needed

Dietary

Allergens