Ndajfolje

Ndajfolje, also known as Ndajfolje or Ndajfolje, is a traditional dish from the Balkans, particularly popular in Bosnia and Herzegovina, Serbia, and Montenegro. The name "ndajfolje" translates to "split leaves" in English, referring to the method of preparation where the leaves of a cabbage are split and cooked with various ingredients.

The dish is typically made with a large head of cabbage, which is split lengthwise and the leaves separated. The leaves are then cooked in a pot with onions, garlic, and sometimes other vegetables like carrots or potatoes. The mixture is seasoned with salt, pepper, and sometimes paprika or other spices. The dish is often served with a side of sour cream or yogurt, which is drizzled over the top before serving.

Ndajfolje is a hearty and comforting dish, often served as a main course or a side dish. It is particularly popular during the colder months and is often accompanied by other traditional Balkan dishes such as ćevapi, pljeskavica, or gibanica. The dish is also a staple in many Balkan households and is often prepared during family gatherings and celebrations.

The exact origins of ndajfolje are unclear, but it is believed to have been influenced by various culinary traditions from the region. The dish is a testament to the rich culinary heritage of the Balkans and is an important part of the region's cultural identity.