์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Popara
A hearty and comforting Montenegrin dish made from stale bread soaked in milk or water, often enriched with cheese and butter.
๐ง ์ฌ๋ฃ
- 500 g Stale bread(cubed or torn into pieces)
- 750 ml Milk
- 150 g Cheese(e.g., Njeguลกki sir, or a firm white cheese, crumbled)
- 50 g Butter
- 1 tsp Salt(or to taste)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Place the stale bread cubes in a large pot or deep skillet.
- 2
Pour the milk over the bread, ensuring it is mostly submerged. Add salt.
- 3
Cook over medium heat, stirring occasionally, until the bread has softened and absorbed most of the milk, about 10-12 minutes.
- 4
Stir in the crumbled cheese and butter. Continue to cook, stirring, until the cheese has melted and the mixture is creamy and well combined, about 3-5 minutes.
- 5
Serve hot, optionally with an extra dollop of butter or a sprinkle of cheese on top.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse day-old or slightly stale bread for the best texture.
- โAdjust the amount of milk based on how creamy you prefer your Popara.
- โNjeguลกki sir is traditional, but any firm, salty white cheese will work.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a fried egg on top for a more substantial meal.
- Some variations include a spoonful of sour cream or kajmak for added richness.
- For a sweeter version, use water instead of milk and add a bit of sugar and honey.