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.