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christmas cicvara
božićna cicvara

learn to make cicvara, a bosnian serb specialty, in this second in a series of articles looking at balkan winter traditions.
naučite kuhati cicvaru, specijalitet bosanskih srba, u ovom drugom u nizu tekstova koji se bave zimskim tradicijama na balkanu.

once the mixture has boiled, add corn flour, reduce heat and let simmer for several minutes, slowly mixing all the time. cicvara need not be too hard and therefore does not require a long cooking time.
kada smjesa prokuha, dodajte kukuruzno brašno, smanjite vatru i pirjajte nekoliko minuta, polako miješajući svo vrijeme. cicvara ne treba biti pregusta i zbog toga ne zahtijeva dugo kuhanje.

as christmas eve is normally a fasting day, which means meals such as fish or beans, the christmas table of an orthodox family will be rich with various dishes, including sarmas (stuffed cabbage, normally with pork), pies, various cakes and cookies, and cicvara as a must. cicvara is a real bosnian serb specialty, made made of curd and cornmeal, and is eaten on christmas morning, before lunch.
badnja večer jest naravno posni dan, koji podrazumijeva jela poput ribe i graha, dok će božićna trpeza u pravoslavnoj obitelji biti bogata različitim jelima, uključujući sarmu (uvijeni listovi kisela kupusa uglavnom punjeni mljevenim svinjskim mesom), pite, različite torte i kolače, i, obvezno, cicvaru. cicvara je pravi specijalitet bosanskih srba, načinjena od vrhnja i kukuruznog brašna, i jede se ujutro na božić, prije ručka.