Ajmokac

Ajmokac is an old dish from the Pannonian region, particularly widespread in Vojvodina and Slavonia. It originated as a simple, homemade dish from readily available ingredients – chicken, milk or sour cream, and spices – and was most often prepared on Sundays or for special occasions. Despite its modest composition, ajmokac stands out with its rich, creamy taste and a specific preparation technique that involves slow simmering of meat in a delicious milk sauce.