Popara (from old bread)

This is a dish I often ate for breakfast as a child, so I kind of forgot. She came in handy a couple of times during her student days as well. Cheap, filling dish. I see that there are already several recipes for popar, but for several different types of dishes. As far as I’ve noticed mine is a little different, so give it a try!

Preparation steps

Cut the bread into bite-sized pieces. Melt the butter over medium heat, then add the pieces of bread. Stir gently to make the bread absorb the butter and bake a little. This step helps to ensure that the bread is not fermented completely from the milk later.
Pour milk over the baked bread. Do not mix too much immediately, so that it does not disintegrate.
When the bread absorbs almost all the milk, add salt and stir (it sticks a little).
From my experience, popara is tastier if the bread is integral. Also, the older, the better - the less it falls apart. If you have children who don’t eat a crust of bread, those crusts are best for popcorn because they soften but don’t fall apart.

Serving

Serve with kajmak, or grated cheese, young cheese, onion ... the possibilities are endless!