2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Porridge is a traditional dish in Romania, Bulgaria, Serbia, Montenegro, Macedonia and Turkey. The Italians have their analogue under the name polenta. It was imposed in Bulgaria in the 18th century due to its rapid preparation. For the Bulgarian woman, making this type of bread with corn flour is salvation.
In different parts of Bulgaria the types of porridge differ. Kerkelek, for example, is a type of porridge traditionally prepared in the Vratsa region. He has 1 kg of porridge. corn flour is boiled until thickened. Bake until golden brown in a greased pan. When ready, immediately cut into slices and leave to cool. It is consumed crushed and flooded with 1.5 liters of fresh milk.
Another variety of porridge is known from the Rhodope region - Parenika. It is prepared as follows:
Rhodope parenik
Necessary products:
1 kg. porridge - corn flour, 250 g of sazdarma, 100 g of fresh butter, 250 g (1 1/2 tsp) cottage cheese, 1 kg. (7 1/2 tsp) yogurt
Method of preparation:
In a pan greased with melted butter, and sprinkled with cottage cheese and pieces of sazdarma, spread the porridge. Put on the grill or on the stove and bake. Pour the remaining oil on top and serve. It is consumed with yoghurt.
Another type of corn bread is the so-called. prosenik. It is mixed like porridge, after which the mixture is poured into a pan and baked further. In some parts of Bulgaria the beggar is watered with lard fried with red pepper, cheese, cream or pork greaves. His recipe reads:
Prosenik
Necessary products:
1 and 1/2 tsp. wheat flour, 1 and 1/2 tsp. corn flour, 1 and 1/2 tsp. fresh milk / or water, 4 liters of oil, 1 cube of yeast, 1 tsp. grated cheese, 1 liter of baking soda, 1 liter of sugar, 1 liter of salt
Method of preparation:
The yeast is liquefied by adding a spoonful of sugar. Add a few tablespoons of fresh milk or lukewarm water and a few tablespoons of white flour. This is the leaven that is left to rise.
Corn and wheat flour are sifted and salt and baking soda are added to them. Then - sourdough and milk. Stir well and pour half of the mixture into a greased pan.
Sprinkle the cheese - as a filling, and pour the remaining mixture on top. Grease with oil and leave to rise for about 20 minutes. Bake for 20 minutes at 200 degrees. When ready, serve with yogurt or fresh milk.
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