Proja is a type of traditional cornbread in Serbia and the Balkans. Cheese and kajmak can be added to it, sometimes even spinach or Swiss chard.

The ingredients should be mixed together, and baked in a greased pan until golden.

Proja goes the best with sarma and boiled cabbage. Or it can be eaten for breakfast or dinner with yogurt (a type of sour milk).

A recipe for proja:

  • 8 cups of cornflour
    2 cups of oil
    1 bag of baking powder
    1 teaspoon salt
    1 glass of mineral gas water

The cornflour is mixed with salted boiling water and a tablespoon of fat to obtain a medium-density mass. Transfer the mass to a well-oiled baking tray, about two fingers thick, flatten with a wet spoon and bake in an oven at a moderate temperature.

Short guide for national meals in Serbia

Serbian food

Because of the burning history of the Balkans, Serbian food and cuisine are influenced by Turkish, Hungarian, and Greek foods. The most common foods include pasulj (a stew made of beans and pork ribs), sarma (cabbage leaves stuffed with minced meat and rice), roštilj (barbeque, grilled meats), cevapcici (small, elongated minced meatballs served with chopped

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