Močnik or gruel is a dense dish made of flour and water, using small rolls of flour and eggs for cooking. Močnik in Prekmurje today mostly means a thick dish in which pasta (flour, water and, in some places, egg) is cooked, and threads are ground into boiling milk with the fingers. The flour is mostly wheat, occasionally corn. The threads are also boiled in the soup and the dish is called močnik. Močnik in Slovenske gorice also means cottage cheese roll and zlivanka. As early as 1884, Jožef Pajek equated it with zlivanka. Eggs and wheat, corn or buckwheat flour are mixed into the salted milk. They spread lard onto the baking tray, pour the mixture in and bake it in the oven.



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