Ajdovi žganci is a sort of žganci. Translated to English, it would be termed "buckwheatspoonbread". 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, various sausages. The ingredients and preparation style may vary through different regions, however the most common method is to pour flour into a pot of boiling water, then to make a hole in the center so that the flour cooks through. This is then strained and crumbled to form a meal-like consistency, and then served with crackling and pork rinds.