Svjetski dan hrane - Pole ispod sača/Pura lučnica - World Food Day

Pura lučnica i pole ispod sača su tradicionalna jela Hercegovine. Nekada su ova jela bila uobičajena u svakome domaćinstvu, a danas su specijaliteti kojima se dočekuju dragi gosti.
Pura se spravlja od domaćeg kukuruznog brašna koje se dodaje u proključalu zasoljenu vodu. Dobro se izmješa, poklopi poklopcem i pusti kuhati uz povremeno miješanje dok sva voda ne ispari. Može se jesti samo prelivena rastopljenim maslom (maslacem) ili prelivena samo kiselim mlijekom. Poseban specijalite je pura lučnica koja se prelije domaćim kiselim mlijekom u koje se doda rastopljeno maslo (maslac) s bijelim lukom.
Nekada se krumpir pekao izravno na ognjištu dok se danas stavlja u plitku posudu – tepsiju koja se prekriva kovanim pokrovom koji se naziva sač. Najvažnije je na ognjištu zapaliti vatru od kvalitetnih drva (hrast, jasen ili grab), pustiti drva da sagore i pretvore se u žar. Krumpir se nareže na polovice (pole), posoli i stavi u tepsiju. Pokrije se sačem po kojem se posipa žar i peče oko sat vremena. Pole su najbolje poslužene uz domaći mladi sir ili sir iz mijeha.

Hrvatska pošta Mostar izdala je 2 prigodne poštanske marke u arku od 8 maraka, žig i omotnicu prvoga dana (FDC).

 

Polenta with garlic butter sauce and potato halves baked in “sač” oven are traditional dishes of Herzegovina. Once common in every household, today these dishes are delicacies to welcome dear guests.
Polenta is made from locally grown corn flour that is added to boiling salted water. It is then stirred, covered with a lid and cooked with occasional stirring until any remaining water evaporates. It can be served either topped with melted butter or with sour milk. Polenta topped with homemade sour milk mixed with melted butter garlic sauce is a special delicacy.
Once upon a time, potatoes were baked directly on the hearth while nowadays they are baked in a shallow pan (tepsija) which is covered with a cast iron dome called “sač”. The most important thing is to start a fire in a fireplace using good quality wood (oak, ash or hornbeam), let the fire burn until all the wood turns into charcoal. Cut the potatoes in half, add salt and place them in a shallow pan. Cover with a saç and bake for about an hour. Potato halves are best served with homemade fresh cheese or bellows cheese.

Croatian Post Mostar has issued two commemorative postage stamps in a sheet of 8 stamps, a postmark and first day cover (FDC).

HP Mostar