Kajmak With Herbs Recipes

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.

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.

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.