Kajmak With Herbs Recipes
KAJMAK WITH HERBS
Kajmak is a thick, tangy clotted cream from the Balkans usually made with sheep's or cow's milk. It's often served with Balkan burgers, pljeskavica.
Provided by Julia Moskin
Categories easy, quick, condiments, dips and spreads
Time 10m
Yield About 2 cups
Number Of Ingredients 11
Steps:
- Bring cream cheese, butter, ricotta and sour cream to cool room temperature. In a mixer or a food processor, combine cream cheese and butter and mix until fluffy and smooth. Mix in ricotta and sour cream.
- Add remaining ingredients and mix or process until thoroughly incorporated. Cover and refrigerate until ready to serve, up to 3 days. Serve with Balkan burgers (pljeskavica, see recipe) or as a dip.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 21 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 152 milligrams, Sugar 2 grams, TransFat 0 grams
KAJMAK WITH HERBS
Categories Condiment/Spread Cheese Backyard BBQ
Number Of Ingredients 10
Steps:
- 1. Bring cream cheese, butter, ricotta and sour cream to cool room temperature. In a mixer or a food processor, combine cream cheese and butter and mix until fluffy and smooth. Mix in ricotta and sour cream. 2. Add remaining ingredients and mix or process until thoroughly incorporated. Cover and refrigerate until ready to serve, up to 3 days. Serve with Balkan burgers (pljeskavica, see recipe) or as a dip. Yield: About 2 cups.
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.
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