Risanski marakuli

Ingredients:

• 1/2 kg of flour (preferably semolina)
• Salt
• warm water
• Salted cheese gratin
• 2 – 3 strands of fat

Preparation:
Knead a medium-hard dough from flour, water and salt, cover it with a cloth and let it rest for about twenty minutes. Take small balls from the dough, separate them, and using a wooden stick or a thick needle between your palms, roll them into a macaroni shape. Leave the mackerels to dry, then boil them in plenty of salted water. Strain through a strainer and place in a deep terrine. Pour the melted hot fat over the mackerel, stir and sprinkle generously with grated cheese.

Serving:

Serve hot.

Interesting facts about the dish:

Flour, salt and water have always been used to prepare the dough, which is baked in the form of pancakes or thin cakes under a stove or in hot ashes. Over time, the rolled dough was made into strips of pasta, cooked and topped with fat or some toppings of meat or vegetables. Pasta found its way to the Bokeh table a long time ago and remains one of the favorite, everyday dishes that are served today in all restaurants, both those that offer local cuisine and those with an international menu. No matter how it is prepared, pasta in Boka is simply paštašuta – be it with meat cubes, minced meat, tomato sauce, cheese, vegetables, shellfish, fish and seafood, or in some other way.