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Cicvara
A hearty and traditional Montenegrin dish, Cicvara is a creamy, cheesy porridge made from cornmeal and young cheese (kajmak or a similar fresh cheese). It's a staple, especially in the northern mountainous regions, often served for breakfast or as a filling side dish.
ð§ ææ
- 200 g Cornmeal (fine)
- 500 ml Water
- 250 g Young cheese (like Kajmak or a fresh, unsalted white cheese)(cubed or crumbled)
- 50 g Butter
- 1 tsp Salt(or to taste)
ðšâð³ äœãæ¹
- 1
In a medium saucepan, bring the water and salt to a boil.
ð¡ ããã®ã³ã: Ensure the water is well-salted, as the cheese is often unsalted. - 2
Gradually whisk in the cornmeal to prevent lumps. Reduce heat to low and simmer, stirring frequently, until the mixture thickens.
- 3
Add the butter and stir until melted and incorporated.
- 4
Gently fold in the young cheese. Continue to cook, stirring gently, until the cheese is melted and the Cicvara is creamy and cohesive.
ð¡ ããã®ã³ã: Avoid vigorous stirring at this stage to keep some cheese texture. - 5
Serve hot, typically in shallow bowls.
ð¡ ããã®ã³ã: Cicvara is best enjoyed immediately.
ð¡ ããã®ã³ã
- âThe quality of the young cheese is crucial for the flavor.
- âIf you can't find traditional kajmak, a good quality, unsalted fresh cheese like farmer's cheese or even a mild feta (rinsed if too salty) can be a substitute.
- âStirring is key to achieving a smooth consistency and preventing sticking.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Some recipes include a small amount of sour cream for extra richness.
- Can be served with a dollop of extra kajmak on top.