Steirischer Heidensterz

Steirischer heidensterz is a traditional rural dish made with buckwheat flour. Believed to have originated in the 15th century in the Austrian state of Styria, it is made by quickly pouring the buckwheat flour into boiling water with a pinch of salt, which creates large flour lumps. The water is then drained, and the lumps are mashed and mixed in a pot of melted lard. The compound is lightly stirred and left to cook for another few minutes until it is firm. Traditionally, the dish is served with a local version of mushroom soup or dumpling soup, but it can also be accompanied by sour milk. Heidensterz started out as peasant food because of the accessibility of the ingredients and its nutritional value, but in the early 19th century, it was declared a national dish in Styria and a culinary delicacy for all citizens, not only peasants.