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Salamata is an ancient flour-based dish or porridge made with sour cream and kefir, common in Balkan cuisines (Bulgaria, Macedonia, Serbia), as well as Moldovan and Romanian cuisine, where it is known as "salamată" or "slamată." In Bulgaria, salamata is often prepared as a lenten dish without meat, cooking flour in oil or sour cream. In this recipe, sour cream is brought to a boil, flour is added and cooked until oil separates, then kefir is poured in, seasoned with salt or sugar to taste. Served as a hot appetizer, a standalone dish or a sauce for mamaliga, meat or potatoes. The consistency is thick and oily.

Pour sour cream (300 g) into a saucepan and bring to a boil. While stirring constantly, gradually add wheat flour (4 tbsp). Cook, stirring continuously, until oil begins to separate (on the surface or within the mass). Add a little kefir (½ cup), salt and sugar to taste. Cook for a few more minutes, stirring. Serve hot.

INGREDIENTS

• 300 g sour cream;
• 4 tbsp wheat flour;
• ½ cup kefir;
• salt and sugar to taste.

PREPARATION

1. Pour the sour cream into a saucepan, place over heat and bring to a boil.
   
   
2. Stirring constantly, gradually add the flour.
   
   
3. Cook, stirring continuously, until the oil separates.
   
   
4. Add a little kefir, sugar or salt.
   
   
5. Cook for a little longer and serve.