Today I'll be making a simple, kinda traditional, Serbian dish called "popara" (pronounced like it is written). 
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...

You are probably wondering how popara is made.
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.
<p>Where is KAJMAK?</p>
Thanks for adding this. I like to see minimalist recipes and re-use recipes. There is a lot of bread that goesto waste. Maybe this recipe will prevent some of that
Well, it's just one recipe. What do you think about it? Is it clear enough? <br>I'm thinking of adding all sorts of Serbian dishes here.
It is clear enough. The only thing I would add is information about how it is served or whatit is served with. Is it a main dish ? A starch side ? Abreakfast dish snack ? Who eats it when, and with what other foods. If there are serian noodle or grain dishes I would like to hear about them.
Thank you for sharing this beautiful recipe.<br> Very simple, almost &quot;poor man's meal&quot;, but so yummy!<br> One of my favorite dishes when I was a child.<br> Here in Bulgaria we make popara too, but a little bit differently. Instead of adding just hot water, we put tea, made of wild herbs.<br> And some butter instead of vegetable oil. It smells so good! Just give it a minute or two to melt down.<br> Sometimes we put both sugar and cheese. Some like it that way, others don't.<br> Excuse my poor English.

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