Funšterc is an old, traditional Zasavje dish that was once considered one of the best foods. Before the second World War mining families did not live in abundance and eggs were a delicacy rather than an everyday food. The real funšterc, light, thick, round and yellow as the sun (hence its other name “The miner’s sun”) also contained a lot of fat. Therefore, it was primarily intended for hard workers – miners, who carried it with cold black coffee to the pit for lunch. It is also said that the cave rats loved it.
RECIPE (for 4 persons):
- 25 dkg of flour
- 4-5 dcl of water
- 2 eggs
- Oil or fat for frying
We make dough from water, eggs, flour and salt and fry it in oil.
Apples or elderberries can also be soaked in such dough. If you add a little more egg to the base dough, you can bake it in the oven as a light omelet. It will be especially light if we make snow out of egg whites. If we tear or slice it, add a little sugar or apples or (even better!) both, the kids will adore us. Some prefer it with jam or sprinkled with raspberries. Such an improved funšterc was known as šmorn.
If it remains, we heat it and eat it for breakfast or cut it into some soup for lunch.
With it we can also offer potatoes, salads of all kinds, black coffee; otherwise, funšterc is a stand-alone dish suitable for lunch or dinner.
Source: Jana Mlakar Adamič, 2004. Teknilo nam je. Trbovlje: Zasavski muzej Trbovlje