Condiment
Kajmak
Clotted cream from the Balkans — thick, fatty, slightly salty, somewhere between butter and crème fraîche. A small dish arrives with the ćevapčići. Spread it on the bread or eat it straight off the spoon.
Clotted cream from the Balkans — thick, fatty, slightly salty, somewhere between butter and crème fraîche. A small dish arrives with the ćevapčići. Spread it on the bread or eat it straight off the spoon.
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