Projara is a corn bread with cheese in it (can also be with spinach), and it is widely consumed in Serbia, Bosnia, Croatia, and the rest of the formerly Yugoslavia. Here in the United States I make it with feta, and cottage cheese. It is prepared with yogurt and oil, so you get a real nice, yummy, moist corn bread. As with many traditional recipes, ingredients vary from region to region, and so there are many recipes to choose from. I love it because it’s delicious, quick, and easy!
To try it out, you’ll need to mix (with the mixer) the following ingredients in the order given:
¾ of cup oil
¾ of cup plain yogurt
Pinch of salt (feta is salty, don’t over salt)
16 Tbsp of AP flour mixed with 1 Tsp of baking powder
16 Tbsp of corn meal
You’ll get a nice compact mixture, sort of like cake batter, quite thick.
Now, fold in the cheeses. Don’t mix, or you’ll compromise the texture of the cheeses:
1 cup crumbled feta cheese
1 cup cottage cheese
Transfer to the greased and floured baking dish, or lined with parchment paper. Bake in a preheated oven @ 385 F until lightly golden. Enjoy!