Harman Patil


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Popara Popara Coolinarika
Similar  Kačamak, Tirit, Çılbır, Kaymak, Hoşmerim

Popara i lisiciji potok avi

Popara (Cyrillic: Попара) (Greek: παπάρα, papara; Turkish: papara), is a meal made with left over or fresh bread. It is mostly made in Greece, Bulgaria, Serbia, Bosnia, Macedonia, Turkey and Montenegro.


Popara Serbian Food Popara

Mmmmm popara


Popara Provereni recepti Cooks and Bakes Popara

Milk or water is boiled, and bread is cut into cubes before being mixed with the boiling milk or water. It is then cooked for a few minutes until the bread is moist. A warm spoonful of pork lard or kaymak is poured over the popara.

Popara Popara Belgrade Food

Another popular variant substitutes feta or white cheese; this can be spread over the top and allowed to melt.

Making popara Bulgarian style does not require boiling the bread. To make popara Bulgarian style,

Popara Popara Coolinarika
  1. The bread is mixed with the white cheese (sirene) (sugar can be added for sweetness) in a large bowl.
  2. The hot water or milk is poured over (only enough to give texture to the bread, not to create a soup).
  3. A lid is used to cover it and it is left to steam for about five minutes.
  4. Finally, a knob of butter is added.

General ingredients of popara

Popara httpsiytimgcomvi9RAi2HpVAi4hqdefaultjpg
  • One- or two-day-old or fresh bread (with a thick crust)
  • Milk, water or tea
  • Butter
  • A teaspoon of sugar
  • kaymak or local cheese

  • Popara Popara Wikipedia


    Popara Wikipedia

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