ReceptnaptárSomun flatbread with honey and kajmak
Somun is Bosnia's characteristic flatbread, found on every table especially during Ramadan. Kajmak is the Balkans' thick, lightly aged dairy product, somewhere between sour cream and butter. It often goes with savoury food, but here, with honey and walnuts, it becomes a sweet breakfast that is especially lovely with a cup of strong coffee.
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Ingredients
Method
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- Cut the flatbreads in half and toast both sides in a dry pan or in a toaster.
- While still warm, spread the inside of the flatbreads with a thin layer of butter.
- Spread generously with kajmak.
- Drizzle with honey to taste.
- Sprinkle with roughly chopped walnuts or almonds.
- Serve immediately, warm, with a cup of milky coffee or tea.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The bread should be warm when you spread the kajmak on it, so that it melts slightly and soaks into the dough.
- Put the walnuts in a dry frying pan for a few minutes: this strengthens their flavour and brings out the aroma of the honey.
- Choose a floral, not too strong honey, because the delicate milky taste of kajmak is easily lost next to a robust lime blossom or chestnut honey.
Frequently asked questions
What can I use instead of kajmak?
Mascarpone or cream cheese with a pinch of salt. It is not exactly the same, but the result is similarly creamy.
Is this breakfast vegetarian?
Yes. The kajmak and honey mean it is not vegan, but you can make a vegan version with plant-based cream cheese and maple syrup.
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