What is kajmak?
Kajmak is a creamy, dairy product similar to clotted cream, popular in the Balkans, Middle East, and Central Asia. It's made by simmering milk and skimming off the fatty layer that forms on top.
BREAKFAST
Bosnian Cicvara (Cornmeal Porridge) with Kajmak and Honey
Cicvara is a traditional Bosnian cornmeal porridge, often enjoyed for breakfast or as a hearty side dish. This recipe features a creamy, savory base, elevated with rich kajmak and a drizzle of sweet honey for a delightful contrast.
HOW TO MAKE IT
Let's cook.
01
Bring 4 cups of water and 1 teaspoon of salt to a boil in a medium saucepan over high heat.
02
Once boiling, slowly whisk in 1 cup of fine cornmeal, ensuring no lumps form. Reduce heat to low.
03
Continue to stir frequently for 15-20 minutes, or until the porridge thickens to a creamy consistency and the cornmeal is cooked through.
04
Stir in 1/2 cup of kajmak and 2 tablespoons of butter until fully melted and incorporated, making the porridge rich and smooth. Cook for another 2 minutes on low heat.
05
Remove from heat and serve immediately, drizzled with 2 tablespoons of honey.
About This Recipe
Cicvara is a traditional Bosnian cornmeal porridge, often enjoyed for breakfast or as a hearty side dish. This recipe features a creamy, savory base, elevated with rich kajmak and a drizzle of sweet honey for a delightful contrast.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra creamy texture, use milk or a mix of milk and water instead of just water. Adjust the amount of salt and honey to your personal preference.
Easy Substitutions
If kajmak is unavailable, clotted cream or a mixture of cream cheese and sour cream can be used as a substitute. For a dairy-free version, use plant-based milk and vegan butter, and omit the kajmak.
Storage & Reheating
Leftover cicvara can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water to restore creaminess.
Serving Suggestions
Serve cicvara warm with extra kajmak on the side, a sprinkle of chopped walnuts, or alongside a savory Bosnian sausage. It also pairs wonderfully with a strong cup of Bosnian coffee.
Common Mistakes
1. Not stirring enough: This can lead to lumpy porridge. Stir continuously, especially when adding the cornmeal. 2. Using coarse cornmeal: Fine cornmeal is essential for the creamy texture of cicvara. Coarse cornmeal will result in a grittier consistency. 3. Overcooking: Cooking for too long can make the porridge too thick or dry. Keep an eye on the consistency and remove from heat once it's creamy and cooked through. 4. Skipping the kajmak: While substitutes exist, authentic cicvara relies on kajmak for its distinctive flavor and richness.
Frequently Asked Questions
Can I make this recipe sweeter?
Absolutely! You can increase the amount of honey drizzled on top, or even stir a little sugar into the porridge along with the kajmak.
Is cicvara typically savory or sweet?
Cicvara can be enjoyed both savory and sweet. While this recipe includes honey, it's also common to serve it with savory additions like cured meats or cheese.
MORE TO KNOW
Cicvara is a staple in Bosnian cuisine, often enjoyed as a comforting breakfast or a side dish with savory meats. The key to its creamy texture is using fine cornmeal and constant stirring to prevent lumps. The addition of kajmak, a rich, clotted cream, is what truly defines the Bosnian version, lending a unique depth of flavor and luxurious mouthfeel. Don't be afraid to stir vigorously, especially in the initial stages, to achieve that perfect smoothness.
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