SMOČANI KAČAMAK POTREBNO JE: 1 kg krompira, 500 g belog brašna, 200 g kajmaka, 400 g kolašinskog lisnatog sira, so PRIPREMA: Krompir oljuštite, isecite na četvrtine i skuvajte u slanoj vodi. Kad se krompir skuva i počne da se raspada, odlijte malo vode, pa na krompir si- pajte brašno. Na sredini napravite nekoliko rupa da bi voda mogla da izlazi i pre- liva se preko brašna, pa kuvajte na tihoj vatri oko 45 minuta. Onda nekim tučkom sa ravnim dnom ili gnječilicom za pire tucite kačamak dobrih 20 minuta, dok ne dobijete homogenu glatku masu bez grudvica. Nikako ne mešajte! Pred kraj tuče-
nja u većem tiganju rasto- pite kajmak, dodajte smesu brašna i krompira, pa me- šajte dok ne dobijete lop- tu od testa. Dodajte i sir, pa nastavite da preklapate i okrećete dok se sve ne sje- dini. Sklonite sa vatre i po- služite uz kiselo mleko.
SLOPPY KAČAMAK INGREDIENTS: 1kg of pota- toes, 500g of white our, 200g of milk curd, 400g of leafy Kolašin cheese, salt PREPARATION: Peel the pota- toes, cut into quarters and boil in salted water.
Once the potatoes are cooked and begin falling apart, pour away a little of the water and add the our to the potatoes. Make several holes in the middle to enable water to es- cape and pour water over the our, then simmer on a low heat for around 45 minutes. Then use a at-bottomed pestle or potato masher to beat the kačamak for a good 20 minutes, until you gain a homogeneous smooth mass free of lumps. Never mix! As you reach the end of the beating process, melt the milk curd in a larger frying pan, add the our and potato mixture, then mix until you create a dough-like ball. Add the cheese and continue folding and turning until everything comes together. Remove from the heat and serve with sour milk. PRIGANICE POTREBNO JE: jaje, 400 g brašna, 1 kašika rakije, 200 ml tople vode, 2 kašičice su- vog kvasca, ulje, pola kašičice soli, pola kašičice šećera PRIPREMA: U brašno dodajte jaje, šećer, so i suvi kvasac. Postepeno nalivajte vodu i mešajte da dobijete smesu gušću od smese za palačinke. Na kraju dodajte rakiju kako priganice ne bi bile masne, pa posudu pokrijte krpom i ostavite da naraste. Kašikom vadite priganice i pržite ih u vrelom ulju. Poslužite uz kajmak, domaći džem ili med.
T he rst dish I recall from my early life is my father’s popara, which he often prepared for breakfast on Sundays and which we adored. As a baby he’d been left orphaned in the karst lands of the north of Montenegro, and that orphan’s popara was often his on- ly hope that he wouldn’t starve to death that day. When he came to Belgrade and earned some money, he treated it like a best friend. He never forgot, and we didn’t either, because he prepared it for us at least once a week, though in truth with a dose of decadence that was presuma- bly vengeance for that moistened bread from his youth. Because we ate that dish for the poor like indulgent rich folk: with cheese, curd cream and bacon, which was always a favourite at our house. And when a joint of pršut ham would arrive from my aunt in Montenegro, the cel- ebration was complete, so we laughed at dad as he recounted how popara for him was just water and old bread. He couldn’t even dream of pršut ham, but my broth- er and I dreamt of those packages that ar- rived from Montenegro, rarely, but eagerly awaited. A fragrant joint, with a tough ex- terior, and inside soft and as red as a soul. When no one could see us, we would carve
PRIGANICE DUMPLINGS INGREDIENTS: 1 egg, 400g of our, a tablespoon of rakija brandy, 200ml of warm water, 2 teaspoons of dried yeast, oil, salt, half a teaspoon of sugar PREPARATION: Add the egg, sugar and dry yeast to the our. Gradually add water and mix to cre- ate a batter that’s thicker than a pancake mixture. Finally, add the rakija brandy to ensure the dumplings aren’t greasy, then cover the bowl with a cloth and leave to rise. Form dumplings using a spoon and fry them in hot oil. Serve with milk curd, home-made jam or honey.
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