Kajmak with Proja (Kajmak sa Projom)
The Quirky Foodster Team
Ingredients
- Warm proja (see Breads recipe) — 4 slices
- Kajmak (or clotted cream/crème fraîche as substitute) — 200 g (7 oz)
- Salt, to taste (optional)
Method
- Slice the warm proja into thick pieces.
- Spread each slice generously with kajmak.
- Sprinkle with a little salt if desired, as kajmak can be enjoyed both plain and lightly salted.
- Serve immediately while the bread is still warm.
Introduction: Rich, tangy clotted cream spread over warm cornbread, a beloved Serbian breakfast pairing.
Cultural Background: Kajmak, a distinctive Balkan dairy product made from the skimmed layer of scalded milk, is a treasured Serbian breakfast staple, its rich tang perfectly complemented by warm, slightly sweet cornbread.
Tips: Serve the proja warm so the kajmak softens slightly and becomes even more spreadable. Use good quality, well-chilled kajmak for the best texture.
Variations: Drizzle with a little honey for a sweet-savoury contrast; add a few slices of tomato alongside for a fuller breakfast.
Storage: Store any unused kajmak in an airtight container in the refrigerator for up to 1 week.
Reheating: This dish is best served fresh; reheat only the proja briefly if needed, keeping the kajmak cold.
Nutrition: Approx. 320 kcal, 8 g protein, 28 g carbohydrate, 20 g fat per serving.
FAQs:
Q: What is kajmak?
A: A rich, tangy Balkan dairy product made from the clotted cream skimmed off scalded milk, similar in spirit to clotted cream but with a distinctive tang.
Q: What can I substitute for kajmak if unavailable?
A: A mixture of mascarpone and crème fraîche, or good quality clotted cream, can approximate the texture, though the flavour will differ.
- Warm proja (see Breads recipe) — 4 slices
- Kajmak (or clotted cream/crème fraîche as substitute) — 200 g (7 oz)
- Salt, to taste (optional)
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