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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.
๐ง ์ฌ๋ฃ
- 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)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a medium saucepan, bring the water and salt to a boil.
๐ก ์ ๋ฌธ๊ฐ ํ: 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.
๐ก ์ ๋ฌธ๊ฐ ํ: Avoid vigorous stirring at this stage to keep some cheese texture. - 5
Serve hot, typically in shallow bowls.
๐ก ์ ๋ฌธ๊ฐ ํ: Cicvara is best enjoyed immediately.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe quality of the young cheese is crucial for the flavor.
- โIf 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.
- โStirring is key to achieving a smooth consistency and preventing sticking.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some recipes include a small amount of sour cream for extra richness.
- Can be served with a dollop of extra kajmak on top.