HOW TO MAKE AUTHENTIC HERZEGOVINIAN CICVARA

Herzegovina is known for its rich gastronomy that preserves the flavors of the past, and one of its golden delicacies is cicvara. This simple yet incredibly tasty specialty is made from cornmeal and kajmak (clotted cream), and almost every family has its own little trick that gives the dish a special touch.

PHOTO: TO Trebinje

Cicvara is not just a meal, but a symbol of home, tradition, and togetherness. For generations, it has gathered families around the table, and in many Herzegovinian households it is an essential part of the Christmas feast. According to old custom, the first thing eaten on Christmas morning is cicvara, and family members “break the fast” with it, symbolically sharing joy and blessings.

This dish is most often prepared for special occasions, family gatherings, celebrations, and holidays. Earlier, Anđelka Vuković from Bileća, a multiple winner of the “Cicvarijada,” revealed her method of preparation to the portal Trebinje Danas.

“First, the kajmak and water are brought to a boil, then the mixture is removed from the heat, the cornmeal is added, and everything is returned to the stove. During cooking, hot water is gradually poured in while stirring constantly — always in a clockwise direction. This process lasts about twenty minutes, and at the very end whole cheese is added,” explains this hardworking Herzegovinian woman.

“There are no secret ingredients or special tricks — just kajmak, water, cheese, and a little skill,” Anđelka adds, as reported by Trebinje Live.