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Ajmokac

A traditional dish that has been a staple of the Sunday lunch table in Bač for generations. It was traditionally prepared whenever homemade clear chicken soup was served and was often enjoyed as a main course.
 

PREPARATION
– Ajmokac is most commonly made with boiled chicken breast. Once cooked, the meat is cut into small pieces. In a separate pan, heat the oil, add the finely chopped garlic, then stir in the flour and cook until golden brown. Gradually add the soup stock while stirring continuously to prevent lumps from forming. The mixture should be smooth and creamy—neither too thin nor too thick. Once the desired consistency is achieved, add the chicken and, if desired, a little freshly squeezed lemon juice. Serve in a traditional earthenware bowl and garnish with dill and fresh parsley.
 

INGREDIENTS
 

1. One large chicken breast
2. One head of garlic
3. Five tablespoons of flour
4. Oil, salt, and seasonings
5. Lemon juice (optional)

ENJOY YOUR MEAL!