Kajmak With Herbs Recipes

KAJMAK WITH HERBS

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.

QUICKIE KAJMAK

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.

BALKAN BURGERS

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.

KAJMAK WITH HERBS

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.