Popara
Попара·(poh-PAH-rah)
Bapche's Breakfasts & Popara Mornings
There is perhaps no dish more universally tied to the Bulgarian childhood than popara. Born out of an absolute, beautiful frugality to use up stale bread, it is a rustic bread-mash that transcends its humble ingredients. The real magic happens when the sharp, salty bite of white brine cheese meets the deeply comforting, floral aroma of hot linden tea, all smoothed out by melting butter and a pinch of sugar. It might sound unusual to American palates to mix tea, cheese, and bread, but one bite of those perfectly steamed morsels will transport you straight back to a grandmother's kitchen.
Before you start
Spread the torn bread chunks out on a plate or baking sheet to dry uncovered overnight.
Bapche's true secret is patience. If you use soft, fresh sandwich bread, you will end up with a sad, gelatinous paste. The bread must be hard and dry to the touch so it can drink up the hot tea while maintaining its structure.
Ingredients
- rustic white bread or sourdough2 cup
- linden flower tea bag1 small
- boiling water1 cup
- sheep's milk feta in brine1 1/2 oz
- unsalted butter1 tbsp
- granulated sugar1 tsp
Method
- 01
Steep the linden tea in the boiling water for three to five minutes until fragrant and golden.
Remove and discard the tea bag once it is fully steeped.
- 02
Place the completely dried bread chunks into a deep soup bowl.
- 03
Layer the crumbled feta, butter, and sugar directly on top of the dry bread.
- 04
Pour the steaming hot tea over the bowl's contents and immediately cover it tightly with a plate.
This is the essential steaming technique known as задушаване. The trapped steam gently hydrates the bread into distinct, satisfying morsels without aggressively agitating it into mush.
- 05
Let the covered bowl sit entirely undisturbed for three to five minutes.
- 06
Remove the plate and gently toss with a spoon just enough to distribute the melted butter and softened cheese.
Eat immediately while hot and deeply fragrant.
Notes
For a grown-up, savory variation, skip the tea and sugar in favor of toasted paprika.
Melt the butter in a small saucepan. Once foaming, stir in a half-teaspoon of sweet paprika and let it toast for five seconds. Pour one cup of boiling salted water into the pan, then pour that savory red broth over your dry bread and feta, steeping covered exactly as before.