ReceptnaptárPopara - Serbian bread breakfast
Popara is the answer of Serbian peasant cooking to the question of how to turn dry bread into a hot breakfast. Pieces of bread soften under hot milk, while butter and salty white cheese give them flavour. It is ready in 15 minutes, and for many people it is a taste of childhood. Simple, cheap and gentle on the stomach, it is a warming dish for cold mornings.
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Ingredients
Method
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- Tear the stale bread by hand into small 2-3 cm pieces into a heatproof bowl.
- Bring the milk or water to the boil; it starts bubbling in about 2-3 minutes.
- Pour the hot liquid over the bread so it just covers it.
- Cover with a plate or lid and leave for 5 minutes until the bread softens and soaks up the liquid.
- Cut the butter into small pieces and scatter them over the steaming bread so the heat melts them.
- Toss gently with a fork so the butter spreads evenly - don't mash it, keep some small pieces of bread.
- Sprinkle over the crumbled cheese and season with salt.
- Serve at once, while warm and the cheese is starting to melt.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use properly dry, day-old bread, because fresh bread soaks to a mush and loses the characteristic chunky texture.
- Pour over only as much liquid as will just cover the bread, because the dish should be moist, not soupy.
- Do not overmix it, because the whole point of popara is that soft pieces of bread remain.
Frequently asked questions
Is it better with milk or water?
Both are traditional. Milk makes it creamier; water makes it lighter and saltier and lets the cheese come through more. Many people use a mixture of the two.
Is there a sweet version?
Yes, it is also known with sugar, honey and a little cinnamon, in which case leave out the cheese. It makes an especially good breakfast for children.
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