Bulgarian style wheat porridge
Or the treat of the poor
30 g butter
5 tablespoons of whole wheat flour
500 ml of milk and water (2:1)
Salt and pepper
200 g sheep, goat or cow feta cheese
Roast the flour until golden in a dry non-stick pan, stirring often to prevent it from burning. Leave aside to cool.
Dilute the flour with a little milk to form a kind of thick, sticky paste. Work well to remove any lumps. Gradually add the remaining milk and water. Then, whisk in the eggs. Beat vigorously to obtain a smooth mixture. Transfer in a deep saucepan.
Gently heat the porridge on the stove, stirring constantly. Intensify the stirring rhythm, as soon as the sauce begins to thicken. Season with salt, pepper and crumbled feta cheese. Dip a knob of butter in the porridge and let melt.
Serve the wheat porridge hot, sprinkled with more feta cheese, a good pinch of dried parsley and a good drizzle of melted butter flavored with sweet paprika.