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Best Ajdovi žganci in London

“Buckwheat mush where the name itself means 'to burn'—a dish built from toast and rendered fat.”

Ajdovi žganci

What the real thing tastes like

Ajdovi žganci is a sort of žganci. Translated to English, it would be referred to as "buckwheat mush" or "buckwheat spoonbread". It is a national Slovene dish. Balthasar Hacquet (1739–1815) mentions that žganci was served with sauerkraut in Upper Carniola. The oldest preparation method explains the word žganci. The word žganci is derived from the Slovenian verb žgati meaning "to burn" or "to toast". Ajdovi žganci are served together with obaras, meat sauces, sauerkraut, black pudding, 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.

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Ajdovi žganci is Slovenia's buckwheat answer to comfort food—a rustic mush born from the verb "to burn," a nod to how the buckwheat flour once had to be toasted before cooking. The dish builds its body from buckwheat flour, water, salt, and cracklings, sometimes buttressed with potatoes, then lands on the plate alongside sauerkraut, sausages, or rich meat sauces. Regional variation runs through it like veins, each area claiming its own balance of fat and flour.

Order it here when it has

  • national heritage
  • regionally adaptable
  • humble main ingredients
  • pairs with rich sides

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