Rezanci s makom (Traditional)
Tradicionalno jelo · Slovenian
A classic Slovenian dessert or sweet main course featuring homemade pasta ribbons tossed with ground poppy seeds, sugar, and butter. Simple, comforting, and deeply traditional.
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Sastojci
- All-purpose flour300g
- Eggs3
- Ground poppy seeds150g
- Granulated sugar100g
- Unsalted butter50g
- Salt1/2 tsp
- Wateras needed
Koraci
- 1
Make the pasta dough: Combine flour and salt. Make a well in the center and add eggs. Mix until a firm dough forms, adding a little water if necessary. Knead for 10 minutes until smooth. Cover and let rest for 30 minutes.
- 2
Roll out the dough thinly and cut into wide ribbons (rezanci). Let them dry slightly.
- 3
Cook the rezanci in boiling salted water until al dente. Drain well.
- 4
While pasta cooks, combine ground poppy seeds and sugar in a bowl.
- 5
Melt the butter in a large pan. Add the drained rezanci and toss to coat.
- 6
Add the poppy seed and sugar mixture to the pan with the rezanci. Toss well to combine and heat through for 1-2 minutes.
- 7
Serve immediately, optionally with a dusting of powdered sugar.
