Popara roughly translates in English like "bread mash" or panada (but it's different from panada).
I say it's kinda traditional because it's made by other people too, other than Serbian people.
But it's mostly made only on Balkan peninsula.
For example, it's also made in Bosnia and Herzegovina and in Montenegro.
So let's start...
Step 1: Ingredients...
Well it's pretty easy, here are all the ingredients that you will need:
- 1 liter of water;
- 1 loaf of bread (the best kind of bread for this dish is the bread that has been left for 4-5 days);
- 1 teaspoon of salt (not on the picture);
- 1 tablespoon of vegetable oil (not on the picture).
Since I'm making 2 variations of popara there are two aditional ingredients:
- sugar - about 100 grams;
- cheese - you can put almost any kind of cheese here, I had Feta cheese, also about 100-150 grams.
Step 2: Making...
While the water with salt and vegetable oil is heating up, cut the bread in medium size pieces.
Let the water heat up, but don't let it boil. When it's hot enough proceed to the next step.
Step 3: Adding bread...
Bread should be 4-5 days old
Put all the bread into the pot.
When you add all the bread set heat to low.
Then, with a tablespoon make sure that the bread has soaked up almost all the water and that all the bread is moist and soft.
When it's all good leave it for a couple of minutes on the stove.