# kotonjata
Kotonjada
Kotonjada was served at Christmas in the village houses of the Dalmatian hinterland, along with dried figs, almonds and walnuts. So many years ago on the karst there were no expensive sweets, milk, butter, eggs and everything we put in cakes now. It is the simplest and always the best. I present to you my grandmother's cat.
Quince cheese
Quince is very rich in pectin, so it is suitable for making fruit jelly and cheese. The people of Dubrovnik call it "kotunjata" and consider it a special specialty - try it!
Quince cheese, kitnikez, kotunjata
A recipe ... a classic ... everything but the way it is prepared ... we all have our grandmothers' recipe in their tekke. It is known that quinces are hard, so she took the advice of my Jadra ... she gave up that method of preparation, I finished it ...
They also want quince cheese :)
Cook a delicious jelly from the water in which the quinces were cooked and cut the cooking of quince cheese in half with this simple recipe!