Serbian Proja Recipe

One of the most famous products of traditional Serbian cuisine- kajmak is made by gradual heating of raw milk to boiling and cook on low temperature for several hours. When cooking is finished, the milk is cooled and removed from the surface of the top layer and left to ferment. The procedure of kajmak production is usually based on the traditional method of manufacture, which results in products of uneven composition and quality. Kajmak has a rich flavor with an unforgettable smell and taste. In Serbia mainly produced in the homes, in the traditional way and can be purchased at the markets. The industrial production of kajmak is low and does not reach the quality of home. The best kajmak comes from mountainous areas, where cattle are raised on fragrant pastures. Kajmak is a thick creamy dairy product In Serbian cuisine kajmak is used as a simple side dish with traditional specialties, with cevapcici, pljeskavica, kacamak, proja, etc. as well as the obligatory ingredient of all specialties. The true lovers of kajmak will tell you that it is still the best when it is eaten with hot proja.

Serbian Proja Recipe

The main ingredients in proja are ground corn, oil, water and salt. For better taste use butter, eggs, and milk. Proja can be served in several small rolls shaped by a muffin pan.


5 cups corn grits
2 cups all-purpose flour
2 teaspoon salt
2 cups milk
3 eggs
200 ml oil


Mix eggs, milk and oil in big bowl. In another bowl, mix flour, corn grits and salt. Combine dry and wet ingredients. Fill greased muffin tins 2/3 full. Bake 30 minutes at 250°C. The cornbread should be crusty on all sides. Serve warm and top with kajmak.

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