Published on 16 Jun 2023
The traditional cornmeal from Trebinje may use poor ingredients such as chickpeas and cheese, but has a strong, rich flavour.
Traditionally, an everyday meal in Trebinje could not have had at least one kind of soup or stew made from chickpeas, followed by cornmeal pura (polenta). All the traditional dishes in this region are based on chickpeas and grains and nowadays is still possible to taste the flavors of the old time thanks to the gastronomical heritage of Trebinje.
Stodnjak (corn flour) 500g
water 1.5 l
cheese from the lambskin
Add a spoonful of oil and corn flour to salted boiling water. Stir with a wooden spoon and cook for 15 minutes, until the corn flour is dense enough. If there is little water, add it during cooking. Melt the butter over low heat, add the cornmeal. Stir with a wooden spoon. When the mixture is combined, take it out in a bowl and sprinkle it with cheese from the lambskin.
This recipe is a contribution from Trebinje, Bosnia-Herzegovina, to #Cook4Heritage, an initiative launched by TExTOUR on the occasion of Sustainable Gastronomy Day to highlight the profound connection between sustainable gastronomy, local recipes and ingredients, and the rich tapestry of cultural diversity found across the globe.