Best 3 Kajmak With Herbs Recipes
Kajmak is a type of fermented dairy product, similar to clotted cream or sour cream, that is popular in the Balkans and Middle Eastern countries. It is made from the milk of cows, sheep, or goats, and has a thick, creamy texture and a slightly tangy flavor. Kajmak can be eaten on its own, or used as a spread, dip, or condiment. In this article, we will provide recipes for three different ways to make kajmak at home:
* **Traditional Kajmak:** This recipe uses whole milk and a slow-cooking process to create a classic kajmak with a rich, creamy flavor.
* **Herb-Infused Kajmak:** This recipe adds fresh herbs, such as parsley, dill, and chives, to the kajmak for a flavorful twist.
* **Spiced Kajmak:** This recipe uses a blend of spices, such as cumin, coriander, and paprika, to create a savory and aromatic kajmak.
All three recipes are easy to follow and require only a few simple ingredients. Whether you are a fan of traditional kajmak or looking to try something new, we have a recipe for you. So gather your ingredients and let's get started!
BALKAN BURGERS
Called pljeskavica, pronounced PLYESS-ka-vee-tsa, this burger as wide as a birthday cake is beloved in Serbia, Croatia, Bosnia and Herzegovina, Slovenia and Montenegro; and more recently in Italy, Germany, Chicago as well as Queens.
Provided by Julia Moskin
Categories dinner, easy, quick, weekday, burgers, main course
Time 30m
Yield 6 burgers
Number Of Ingredients 10
Steps:
- In a large bowl, place meats, 1/2 cup chopped onions, salt, pepper and sparkling water. Using your hands, lightly combine ingredients. Cover and refrigerate at least 3 hours or overnight.
- Divide mixture into six equal balls. Place one ball between two sheets of plastic wrap and use the heel of your hand to pound it to a thin patty, about 1/4-inch thick and 6 inches in diameter. Repeat with remaining meat; refrigerate patties about 1 hour.
- Heat a grill or heavy skillet to very hot. Cook patties, turning often, until well browned on both sides, about 5 minutes total. Cut pita breads in half horizontally, and serve burgers between pieces of pita. Sprinkle with onions and spread with kajmak and ajvar as desired.
EISHTA OR KAYMAK
The rich gamoussa (buffalo's) milk of the Middle East yields, when it is boiled, a cream which rises to the top and is so thick it can be cut with a knife. It is eishta in Arabic and kaymak in Turkish. Every family collects layers of this cream whenever the milk is boiled, to eat with bread and honey or jam for breakfast, or with a variety of pastries. A substitute, though not as splendid, can be made with a mix of heavy cream and milk.
Number Of Ingredients 0
Steps:
- Stir 4 1/2 cups milk with 1 1/2 cups heavy cream. Pour into a wide, shallow dish. Use the widest available, to give the cream the greatest possible surface. Bring to the boil slowly and simmer gently over very low heat, so that it barely trembles, for about 1 1/2 hours. Turn off the heat and let stand for 7 hours before putting in the refrigerator. Chill overnight before using.A thick layer of cream will have formed on the surface of the milk. Using a sharp-pointed knife, detach the edges of the cream from the pan and transfer to a flat surface or a large plate. Cut into squares.
- Lay the cream flat on pastries or curl it into little rolls.
- Ordinary thick clotted cream, mascarpone, and whipped double cream are good enough substitutes.
QUICKIE KAJMAK
A sauce/spread for a Bosnian sandwich using lepinja bread and cevapcici sausage that I saw on diners/drive-ins and dives and didn't see a recipe for this on this site so here's one!
Provided by Lisa Mayer Kaelblein
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 40m
Yield 20
Number Of Ingredients 3
Steps:
- Press feta cheese through a sieve until most of liquid has drained. Beat drained feta cheese, sour cream, and cream cheese in a bowl until smooth. Refrigerate until flavors blend, at least 30 minutes. Bring to room temperature before serving.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 2.1 g, Cholesterol 46.9 mg, Fat 15.6 g, Protein 4.3 g, SaturatedFat 10 g, Sodium 221.5 mg, Sugar 0.6 g
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have fresh herbs, you can use dried herbs, but use about half the amount.
- Let the kajmak cool completely before storing it in the refrigerator.
- Kajmak can be stored in the refrigerator for up to 2 weeks.
- Serve kajmak with fresh bread, vegetables, or fruit.
Conclusion:
Kajmak is a delicious and versatile dairy product with a rich, creamy flavor. It can be enjoyed on its own or used as an ingredient in a variety of dishes. This recipe for kajmak with herbs is a great way to make your own kajmak at home. The herbs add a delicious flavor that makes this kajmak perfect for spreading on bread, adding to salads, or using as a dip for vegetables.
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