- cow or
buffalo milk.
Known as
kajmak, it is
almost always made at home,
though commercial production has increased.
Kajmak is most
expensive when at its...
-
plate or in a
flatbread (lepinja or somun),
often with
chopped onions,
kajmak,
ajvar (optional), and salt.
Bosnian ćevapi are made from two
types of minced...
-
dried and
fresh beans, plums, milk,
paprika and
cream called pavlaka and
kajmak.
Typical meat
dishes include primarily beef and lamb due to the Islamic...
-
thick sauces used as a
condiment as salad. It is made of
white cheese,
kajmak and hot
chili peppers, with salt and
other ****es. In
Southern Serbia, it...
-
Southeatern and
Central Europe It is a main
course served with onions,
kajmak (milk cream), beans,
sometimes ajvar (relish), and
urnebes (****y cheese...
-
confectionery is also
known as
kajmak in
Polish cuisine,
named after Turkish kaymak, a kind of
clotted cream.
Kajmak is most
commonly used for wafers...
-
greased pan (which
should be 5 cm high)
until golden. Best
served with
kajmak and sour cream. List of
quick breads Food
portal Proja recepti v t e v t...
- sour cream, or cheese,
accompanied by bacon, sausage, salami, eggs, or
kajmak.
Serbians often stop by a
bakery in the
morning for
fresh pastries such...
-
kravlji (Homolje cow cheese)
Pirotski Kačkavalj Lužnička
Vurda Užički
Kajmak Čačanski
Kajmak Čačanski Sir
Bohinc Jože Nanoški
Planinski Switzerland is home to...
- Serbia, Croatia, Bosnia, and
Montenegro it
includes hard or
creamy cheeses,
kajmak (clotted cream) or
smetana cream, salami, ham and
other forms of suho/suvo...
