"Bakrdan"
In terms of ingredients, this is the simplest dish, but it is a bit specific in its preparation. It is prepared in this way in the western part of Macedonia and this method of preparation separates it from polenta, porridge ...... it is worth trying and evaluating {a matter of taste}. I warmly recommend it to all lovers of corn flour dishes. Sometimes this dish is obligatory for some holidays such as the Epiphany [Vodici} or for the Old Year. I note that this dish is prepared from pure corn flour and not from polenta flour.
Preparation steps
- Take a bowl-serpica [it is very important that it is tighter but taller], put it on the fire, pour 1 liter of water, a little salt and baking soda on top of the knife. When the water boils, we pour flour, but we pour only in the middle to form a pile of flour and since the water boils, the flour floats slightly on the water. Then we reduce the temperature Slowly pierce the handles in the middle of the cup and make a small hole from which the water will slowly boil. Let it cook slowly for 1.30 to 2 hours. Do not put the lid on.
- After almost 2 hours, remove the sieve from the heat and with the help of a handle, mix the flour and slowly combine with the water inside, you should get a granular mixture. Mix a little more to break the pieces that are a little bigger. that and if there is a lot of water left [due to poor evaporation] it can happen that you get a pulpy mixture and it is not copper. When you work more than once then you know if there is a lot of water the water you took out.The most important thing is to be granular.
- In a small bowl, put the fat to warm up. When it is hot, pour it over the copper plate and mix again with the handle of the cooker, add salt to taste and serve in a shallow bowl or place in plates according to the number of people. Over the bakrdan we grate cheese, I use mixed hard cheese. I want to mention that our grandmothers prepared this dish with - "sukalo", it is a handmade wooden stick with which they made pie crusts, etc. [I don't know another name for this tool] Good appetite!
Serving
It is eaten with a lot of cheese, necessarily sour milk or sour cream, and for lunch it goes well with baked home-made sausages. It is best when it is warm, but it can also be cold.
