Slovenian Buckwheat Mush

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A hearty traditional Slovenian porridge from the Styrian region, made simply with buckwheat flour and water, then crowned with sizzling pork cracklings and sweet onions. The texture is somewhere between polenta and a thick dough, with a deep nutty flavor from the buckwheat that pairs beautifully with rich, savory toppings.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 11 gSaturated Fat
• 48 gCarbs
• 6 gFiber
• 2 gSugar
• 9 gProtein
• 520 mgSodium
• 410 mgPotassium
• 35 mgCalcium
• 2.5 mgIron
• 2 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the buckwheat mush

• 2 cups (250 g) buckwheat flour
• 4 cups (960 ml) water
• 1 1/2 tsp fine sea salt
• 2 tbsp unsalted butter

For the crackling topping

• 150 g (5 oz) pork back fat or slab bacon, diced
• 1 medium yellow onion, finely chopped
• 1 tbsp lard or sunflower oil
• Freshly ground black pepper, to taste

Directions

1. Place the diced pork fat in a heavy skillet over medium-low heat and render slowly for about 10 minutes, stirring occasionally, until golden cracklings form and the fat has melted into a clear liquid.
2. Stir the chopped onion into the rendered fat and cook for 4 to 5 minutes until soft and lightly browned, then use a slotted spoon to transfer the cracklings and onions to a small bowl, leaving the fat in the pan.
3. Bring the 4 cups of water to a rolling boil in a medium saucepan, add the salt, then reduce the heat to medium-low so the water is at a gentle simmer.
4. Sprinkle the buckwheat flour into the simmering water a handful at a time, whisking continuously with a wooden spoon or hand whisk to prevent lumps from forming.
5. Once all the flour has been incorporated, switch to a wooden spoon and stir constantly for 8 to 10 minutes, until the mixture pulls away from the sides of the pan and forms a thick, stiff porridge.
6. Stir in the butter, cover the pan, remove from the heat, and let the mush rest for 5 minutes to firm up slightly.
7. Spoon the warm mush onto plates or a wooden board, make a well in the center, and spoon the crackling-and-onion mixture and a generous drizzle of the rendered fat over the top.
8. Finish with a few grinds of black pepper and serve immediately while hot.

Cook’s Notes

• Use true buckwheat flour (light or dark) rather than a buckwheat pancake mix, which contains added starches and leavening.
• The mush should be stiff enough to hold a spoon standing up; if it loosens while resting, return it to low heat and stir for another minute.
• For a vegetarian version, swap the pork fat for browned butter and top with sautéed mushrooms and a soft-boiled egg.
• Traditionally žganci is eaten straight from the wooden board or shallow bowl, often with a glass of cold sour milk or buttermilk on the side.
• Leftover mush can be sliced and pan-fried in a little butter the next day for a crispy Slovenian breakfast.

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