Kokle

Kokle is a traditional dish from the Balkans, particularly popular in countries like Croatia, Serbia, and Bosnia and Herzegovina. The name "kokle" refers to the main ingredient, which are small, round pasta dumplings. These dumplings are typically made from a mixture of flour, eggs, and sometimes milk or water. The dough is rolled out thinly and cut into small circles, which are then boiled until they float to the surface.

The dish is usually served with a rich, creamy sauce made from a combination of milk, cheese, and sometimes eggs. The sauce is poured over the cooked kokle, which absorb the flavors and become tender. The dish is often garnished with grated cheese, parsley, or other herbs to enhance the presentation.

Kokle can be served as a main course or as a side dish. It is commonly paired with meat dishes, such as roasted meats or stews, and is also enjoyed on its own as a comforting and satisfying meal. The dish is known for its simplicity and the harmonious blend of flavors from the pasta and the creamy sauce.

In some regions, variations of kokle exist, with different shapes or additional ingredients in the dough or sauce. Despite these variations, the essence of kokle remains the same: a delightful combination of tender pasta and a creamy, indulgent sauce.