PROJARA (PROYA) WITH YOGURT AND CHEESE

Proya is a traditional Macedonian dish made of corn flour. It is also widely prepared across the Balkans, especially in Serbia, Bosnia, and Montenegro. Once a simple meal during the poverty period after World War II, today it has become a beloved everyday food in many homes.

The richer and softer version of this dish is called Projara, a savory pie made with yogurt, eggs, and cheese. It’s fluffy, aromatic, and perfect for breakfast, lunch, or dinner. Projara combines the simplicity of village cooking with the comfort of homemade bread.

Corn has always been a part of the Balkan diet, especially in rural areas where wheat was often expensive or hard to find. During the hard post-war years, Proja was made only with corn flour, water, and a little oil, a symbol of modest living and survival.

As times changed and people could afford more ingredients, the improved version  Projara  was born. With the addition of yogurt, eggs, and white cheese, this humble food turned into a soft, rich, and nourishing dish. Today, it’s considered one of Macedonia’s most comforting traditional recipes.

Proya

Ingredients

  • 1/2 teaspoon sugar

  • 1 teaspoon salt

  • 1/2 cup vegetable oil

  • 1 baking powder (10 g)

  • 1 cup corn flour

  • 1 cup wheat flour

  • 1 cup yogurt

  • 4 eggs

  • 200 g white cheese (feta-style)

The measuring glass is 250 ml.

Preparation

  1. In a large bowl, whisk the eggs with salt and sugar.

  2. Add the oil and yogurt, then slowly mix in both types of flour and baking powder.

  3. Stir well to get a smooth, thick batter. If it’s too dense, add a little milk.

  4. Crumble the cheese and fold it into the mixture.

  5. Pour the batter into a greased baking pan.

  6. Bake at 220°C for about 30 minutes, until golden on top and baked through.

  7. Let it rest for a few minutes before cutting.

Serve warm with yogurt or fermented milk — the taste will take you back to old Macedonian kitchens.

💡 TIPS:
– For a richer taste, add spinach, leeks, olives, or diced ham before baking.
– Use fine corn flour for a smoother texture.
– Replace part of the oil with melted butter for a softer crust.
– Great for breakfast, picnics, or a light dinner with tomato salad.

Serving Ideas

Projara pairs wonderfully with ajvar, fresh tomatoes, or white cheese. It’s equally delicious warm or cold and keeps well for two to three days. In many Macedonian households, it’s baked in round earthenware dishes that give it a rustic aroma and golden crust.

Why You’ll Love Projara

It’s simple, quick, and uses ingredients every Macedonian kitchen has. There’s no kneading, no waiting for the dough to rise, just mix, bake, and enjoy. The result is a light, crumbly pie full of flavor and tradition.

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