Svrljiški Belmuž
Updated: 1 day ago
Svrljiški belmuž is a traditional dish from the mountainous regions of southeastern Serbia, recognized as part of the country's intangible cultural heritage. This dish is emblematic of areas from Negotin to Svrljig and Pirot. Belmuž is traditionally prepared using young sheep's and cow's cheese along with corn flour. Historically, it was primarily made by men in large cauldrons due to the strength required, which is how it got its name, Belmuž. It is typically prepared before Djurdjevdan and other Serbian festivities. Even today, it remains a staple for shepherds in the eastern and southern parts of Serbia. The dish is highly nutritious and ranks third on the gastronomic platform. Besides being flavorful, it is also economical. It is served with scones and sour milk. Follow the recipe.
Ingredients: simple, total time: 2-4 serving
1 kg young cow's cheese or sheep's cheese/ not older than 2 days
0.5 ml salt/ or to taste
Small bowl of corn flour/ or wheat flour — as needed
Preparation:
Begin with 1 kg of young cow's or sheep's cheese. Stir continuously over low to moderate heat until it becomes soft and mushy. Add salt carefully, especially if the cheese is already salty, and continue stirring until a smooth, liquid consistency is achieved.
Gradually incorporate flour until the desired consistency is reached, maintaining constant stirring for approximately 10 minutes over low to moderate heat.
The Belmuž should be stretchy but not overly dense.
Remove from heat and serve immediately with bread and sour milk.
Buon appetito!
NOTE:
When making Belmuž, it is important not to use old cheese, but to make it young, no more than two days.
There is no exact measure of flour, but it must be added gradually until the desired thickness.
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