Kačamak

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Kačamak
Alternative names Kachamak, Bakrdan
Type Pudding
Main ingredients Cornmeal
Cookbook:Kačamak  Kačamak

Kačamak or kachamak (Cyrillic: качамак) is kind of maize porrige made in the Balkan countries and Turkey. It is also known as Bakrdan (бакрдан) in Macedonia.

History[edit]

The dish is made of cornmeal. Potatoes, white cheese or kaymak are sometimes added. Similar to the Abkhazian abısta, Adige mamıs, Italian polenta and Romanian mămăligă, it is prepared by boiling cornmeal to taste, and then mashing it while the pot is still on the fire. It was once regarded as a poor man's food, but now is widely eaten, including in restaurants.

Serving[edit]

In Bulgaria, it is traditionally served with heated lard or sunflower oil with small amounts of browned paprika or hot pepper. Often cracklings or sirene are added to extend the taste. In Montenegro, kačamak is made from old potatoes that are crushed and old cheese (not feta) until a thick mass is formed and made and then served.

In Central Serbia, it is prepared with finer grains of white cornmeal, served with white cheese and kajmak.

It is usually served with minced meat roasted in butter, boiled grape juice, milk, plain yogurt, honey, sour cream or sometimes with bacon.