Popara
Попара·(po-PA-ra)
Bapche's Breakfasts & Popara Mornings
Torn chunks of three-day-old bread, a slab of butter, and crumbled Bulgarian sirene wait in the bowl. Born of Baba Maria leaving leftover slices on the radiator, the stale bread transforms when the sharp, salty bite of white brine cheese meets the floral comfort of hot linden tea. The magic lies in the waiting—steaming the dried bread just long enough that it drinks the fragrant broth while retaining a chewy core. Pour from the tea kettle, wait sixty seconds for the bread to soften, and eat.
Before you start
Stale the bread overnight.
Spread the torn bread chunks on a baking sheet and leave them uncovered on the counter overnight until hard and dry. If you forget, toast them in a 300 F oven for 10 minutes.
Ingredients
- rustic white bread2 cup
- linden flower tea bag1 large
- boiling water1 cup
- sheep's milk feta cheese in brine1 1/2 oz
- unsalted butter1 tbsp
- granulated sugar1 tsp
Method
- 01
Steep the linden tea.
Place the tea bag in a mug, pour the boiling water over it, and let it steep for 3 to 5 minutes until fragrant and golden, then discard the tea bag.
- 02
Assemble the dry ingredients.
Place the completely dried bread chunks into a deep soup bowl. Crumble the feta directly over the bread, drop the butter in the center, and sprinkle the sugar evenly across the top.
- 03
Smother with hot tea and cover immediately.
Pour the steaming hot tea directly over the bread, cheese, butter, and sugar. Immediately cover the bowl tightly with a plate or lid and do not stir.
- 04
Let it steep undisturbed.
Leave the covered bowl alone for 3 to 5 minutes. The trapped steam gently hydrates the bread into distinct, satisfying morsels without turning them into a gelatinous paste.
- 05
Gently mash and serve.
Remove the plate and gently toss the mixture with a spoon just enough to distribute the melted butter and softened cheese. Eat immediately while hot.
Notes
The grown-up savory variation.
Skip the tea and sugar. Melt the butter in a tiny saucepan until foaming, stir in 1/2 teaspoon of sweet paprika, and toast for 5 seconds. Pour 1 cup of boiling salted water into the buttery paprika, then pour this savory red broth over the dry bread and feta. Cover and steep exactly the same way.