Tomo Jeseničnik

Buckwheat 'Žganci' and Millet Porridge

This delicious combination stems from the culinary tradition of an area where 'žganci' used to be a typical morning dish.

- 0,5 l buckwheat flour
- 0,25 l millet groats
- 2,5 l water
- cracklings to sprinkle over the top

Wash the millet groats in hot water thoroughly. Boil them in salted water for 10 minutes, then add the buckwheat flour and boil for another 10 to 12 minutes. Pour away some of the water. Stir the mixture well, break it into little lumps, and sprinkle with fried cracklings.