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Buckwheat flour cooked in boiling water, broken up, and topped with bacon fat — a traditional food of Slovenia's mountain farms.
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Žganci, sometimes called Slovenia's national dish, is buckwheat or cornmeal boiled and broken into crumbs. Ajdovi žganci, made with buckwheat, was once breakfast for farmers and mountain people, topped with bacon fat or crisp bacon. It's sometimes served with sauerkraut stew, milk, or yogurt.
Bring salted water to a boil and add the buckwheat flour all at once (don't stir).
Cook on low for 20 minutes, poking holes in the center of the mound with a spoon handle.
Set aside a little cooking water and break the mass into small pieces with a wooden spoon.
Return a little cooking water, cover, steam 5 minutes, then fluff into crumbs with a fork.
Pour over crisp bacon with its fat and serve with milk.