What is Precar?

is an ancient food that is made around the world. Although there is many ways in many countries and has many names, a simple recipe for this meal always consists of two main ingredients - bread and fluid of some kind, usually milk - and may include various other ingredients. Most often the liquid is heated and then the bread is added. In Greece, food has been called Maza for centuries. The traditional Greek recipe for this food includes feta milk and cheese and usually adds a hot pepper. Sarakatsáns, nomadic inhabitants of northern Greece, is said to have a particularly love, mostly because of its low waste.

Traditional Design is not common in the United States and gets into ordinary cookbooks only at the end of the 20th century. The Tex-Mex version can be found in many restaurants in the Southern US, and uses tortillas rather than bread and usually has eggs, pepper, onion and tomatoes. In addition to Greece, Popra is also common in restaurants and houses in Turkey, Bulgaria, Spain, Serbia and all over the Mediterranean.

In Turkey, this meal is called Tiriit and is ready in almost the same way as in Greece. However, Turkish uses supplies or broth for its specific recipe - usually beef - rather than milk. Tirit is made of broth, but still contains feta cheese, as well as green onion and parsley. In Serbia, the bowl is made more with clean water and bet than milk.

To create traditional Greek se maza, butter melted in a pot and add cubic bread. This is cooked over low heat for at least a minute. The milk is gradually added and when it reaches boiling, the feta cheese is added.

This mixture is sometimes mixed until it is melted. This is served with a slight sprinkling of hot red pepper. Popar should not go to the soup, but instead it should have moistened bread to be edible.

The Bulgarian style of Popar is made a little differently. Bread and cheese are mixed together in a bowl and milk is added afterHalf -boiling. The mixture is then covered with a plate to keep the steam and is left for five minutes. The butter is added last when the bowl is almost ready.

called Migas In Spain, this meal was originally a popular breakfast bowl, but now the first course is served in many restaurants for both lunch and dinner. It is usually produced by olive oil, fat or lard rather than milk. migas often includes meat, usually pork sausages.