Dish

Cicvara

Cicvara is a type of porridge that is made by boiling cornmeal in water or milk until thick and creamy. The dish has a slightly sweet flavor and a smooth texture that pairs well with savory dishes like sausages or stews. Cicvara is a good source of carbohydrates and fiber.

European cuisine› Mediterranean cuisine› Balkan cuisine› Serbian cuisine

Porridge

Origins and history

Cicvara has been a staple food in Serbia for centuries, dating back to the Middle Ages. The dish was originally made with millet or barley, but over time cornmeal became the preferred ingredient. Today, cicvara is still a beloved dish in Serbia and is often served at special occasions like weddings and holidays.

Dietary considerations

Gluten-free, vegetarian

Variations

There are many variations of cicvara depending on the region and personal preference. Some recipes call for adding cheese or herbs like chives or parsley for extra flavor, while others use different types of flour like rye or wheat flour. Some people also like to serve cicvara with fruit or honey for a sweet twist.

Presentation and garnishing

Cicvara can be served in a bowl or on a plate, garnished with fresh herbs or a dollop of sour cream. It can also be shaped into patties or balls and fried for a crispy texture.

Tips & Tricks

Adding a pinch of salt to the water or milk when boiling the cornmeal will enhance the flavor of the dish.

Side-dishes

Sausages or stews. Cicvara can be served as a side dish with meat or vegetable dishes, or used as a base for casseroles and baked dishes. It also pairs well with sauerkraut and pickled vegetables.