Cicvara
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Cicvara is type of food in Serbian, Montenegrin, and Bosnian cuisine. It is prepared from yellow or white cornmeal with addition of kaymak. During preparation, melted kaymak should be floating at the top. Origin can be traced to Durmitor area, as a typical Christmas food.[1]
It is served in plates[2] and consumed with a spoon. Some prefer to top it off with honey, and typical sides are potatoes and bread.[1] In Montenegro, it is typically served to honored guests, along with sliced pork pršut.[3]
Recipe[edit]
Ingredients[2][edit]
- 0.5l water
- 200g aged kaymak
- 200g cornmeal
Kaymak is combined with hot water and cooked on low heat. When water is boiling, slowly add cornmeal and slowly steer it using a wooden spoon until cicvara thickens.[1]
See also[edit]
Sources[edit]
References[edit]
- ↑ 1.0 1.1 1.2 Računica, Jelena. "Tajna prave božićne cicvare". lifepressmagazin.com. LifePress Magazin. Archived from the original on 21 January 2022. Retrieved 23 March 2022.
- ↑ 2.0 2.1 ., Vukica. "Cicvara". Coolinarka.com. Archived from the original on 7 March 2022. Retrieved 23 March 2022.
- ↑ "Cicvara – recept kako se pravi starinska cicvara". bastabalkana.com. Bašta Balkana. Archived from the original on 21 January 2022. Retrieved 23 March 2022.
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