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thumb Popara (Cyrillic: ''Попара'') (, ''papara'';〔http://www.historyofgreekfood.org/?p=771〕 (トルコ語:papara)〔http://www.konya.pol.tr/konya/kentrehberi/yemekler.htm〕), is a meal made with left over or fresh bread. It is mostly made in Greece, Bulgaria, Serbia, Bosnia, Macedonia, Turkey and Montenegro. ==Recipe== The milk or water is boiled, and bread is cut into cubes before being mixed with the boiling milk or water. It is then cooked for a few minutes until the bread is moist, it should not burn. A warm spoonful of pork lard or kaymak is poured over the popara. Another popular variant substitutes Feta or white cheese, this can be spread over the top and allowed to melt on the hot bread, for "kaymak" . Making ''popara'' Bulgarian style does not require boiling the bread. To make ''popara'' Bulgarian style, 1. the bread is mixed with the white cheese (''sirene'') (sugar can be added for sweetness) in a large bowl, 2. the hot water or milk is poured over (only enough to give texture to the bread, not to create a soup), 3. A lid is used to cover it and it is left to steam for about five minutes. 4. Finally, a knob of butter is added. ''Popara'' is a traditional kids' breakfast meal. Making ''popara'' in Bosnian style: - Boil milk, in which you add some salt, and some "kaymak". - Add bread previously cut in to smaller pieces. - Cook for few more minutes until it turns in thick paste. Be careful not to burn it. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Popara」の詳細全文を読む スポンサード リンク
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