Slovenia - Buckwheat salads, soups and risottos | At our Neighbour's Table

At the extreme north-eastern tip of Slovenia on the borders with Austria, Hungary and Croatia lies the Übermur region. Prekmurje, as the region is called in Slovenian, is named after the river Mur, which runs along the border with Austria.

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Prekmurje is a gently rolling country. Numerous rivers, streams and thermal springs make it one of the most fertile regions in Slovenia. Prekmurje is also known for the country's most aromatic buckwheat. Buckwheat, 'ajda' in Slovenian, is so closely connected with Slovenian tradition that it is mentioned in poems, legends and songs, and many women also bear the first name Ajda. In Eastern Europe, buckwheat has been a staple food for centuries. In the West, however, it has only become popular again in recent years. Contrary to what the name suggests, buckwheat is not a grain and has nothing to do with wheat. It is, however, related to sorrel and rhubarb. This nutritious and vitamin-rich plant originated in eastern Central Asia and came to Europe through the migrations of the Mongols in the 14th century.

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In Slovenian cuisine, buckwheat is used in all its forms: As a whole grain or as flour. Daniela and Boštjan Gjergjek grow organic buckwheat and use it a lot themselves in the kitchen. For breakfast they often have Šmorn, a kind of pancake made from buckwheat flour. They serve salads and soups with cooked buckwheat grains, or use them instead of rice for various risottos.

At our Neighbour's Table - Slovenia | Season 2020 - Episode 252
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