| Kačamak, Tirit, Çılbır, Kaymak, Hoşmerim|
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.
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.
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,
One- or two-day-old or fresh bread (with a thick crust)
Milk, water or tea
A teaspoon of sugar
kaymak or local cheese
- The bread is mixed with the white cheese (sirene) (sugar can be added for sweetness) in a large bowl.
- The hot water or milk is poured over (only enough to give texture to the bread, not to create a soup).
- A lid is used to cover it and it is left to steam for about five minutes.
- Finally, a knob of butter is added.