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{{Unreferenced stub|auto=yes|date=December 2009}}
{{Unreferenced stub|auto=yes|date=December 2009}}
”’Proja”’ ([[Cyrillic]]: ”Проја”, {{IPA|sh|ˈprǒːja|pron}}) is a dish made of [[maize flour|corn flour]], [[baking powder]], [[sunflower oil]], [[sparkling water]] and [[salt]]. As one of Serbia’s national dishes, an alternative name for proja (Проја) is also projara (Пројара). ”’Proha”’, ”’prova”’ or ”’razljevak”’ are alternative names used in [[Bosnia and Herzegovina]].
”’Proja”’ ([[Cyrillic]]: ”Проја”, {{IPA|sh|ˈprǒːja|pron}}) is a dish made of [[maize flour|corn flour]], [[baking powder]], [[sunflower oil]], [[sparkling water]] and [[salt]]. As one of Serbia’s national dishes, an alternative name for proja (Проја) is also projara (Пројара). ”’Proha”’, ”’prova”’ or ”’razljevak”’ are alternative names used in [[Bosnia and Herzegovina]].
It has been popular in times of widespread poverty, mostly before the 1950s, and remains a common everyday meal. It is often mistaken with projara, a somewhat fancier variant of proja, which includes the additional ingredients [[flour]], [[Egg (food)|eggs]] and [[yogurt]].
It has been popular in times of widespread poverty, mostly before the 1950s, and remains a common everyday meal. It is often mistaken with projara, a somewhat fancier variant of proja, which includes the additional ingredients [[flour]], [[Egg (food)|eggs]] and [[yogurt]].
Type of cornbread
Proja (Cyrillic: Проја, pronounced [ˈprǒːja]) is a dish made of corn flour, baking powder, sunflower oil, sparkling water and salt. As one of Serbia’s national dishes, an alternative name for proja (Проја) is also projara (Пројара). Proha, prova or razljevak are alternative names used in Bosnia and Herzegovina. It is a type of cornbread.[1]
It has been popular in times of widespread poverty, mostly before the 1950s, and remains a common everyday meal. It is often mistaken with projara, a somewhat fancier variant of proja, which includes the additional ingredients flour, eggs and yogurt.
The ingredients should be mixed together and baked in a greased pan (which should be 5 cm high) until golden. It is considered best served with kajmak and sour cream.
