# zmare
Fish toppings
I have no idea where this recipe has come from since ancient times in my area. The dishes here are mostly influenced by Turkish and Romanian cuisine, and this draws me more to the west. Anyway, the dish is made only in my village, and it is known in the area. from the surrounding villages they cook žumare. It is made exclusively from mutton, which is cooked for hours with a lot of leeks and at the end corn flour is added. I guess the name came from the word uzmariti-thicken. Žmare in my village are more of a thick sauce, which is poured over fish. I hope we thought the same thing. Now their mother made them, and I peeked and asked questions. that the measures are educative. The mother does everything to the measure "approximately". But I don't think that will be a problem for you as an excellent cook.
Žmara - Corn porridge
Žmara (Slavonian) or porridge (Zagorje) is the breakfast of our grandmothers, poor of course. I don't know if anyone makes something like this and maybe they call it something else, feel free to let me know what name it is. In order not to die out, I make it today so that my children can learn what our ancestors ate.