Kačamak

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Kačamak
Alternative names Kachamak, bakrdan
Type Pudding
Main ingredients Cornmeal
Cookbook: Kačamak  Media: Kačamak


Kačamak ((Cyrillic: качамак) derived from Turkish word kaçamak meaning escapade) is a kind of maize porridge 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, Adyghe mamıs, Italian polenta and Romanian mămăligă, it is prepared by boiling cornmeal, 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.

In Montenegro, Albania and Herzegovina kačamak is prepared also with potatoes that are crushed and cheese until a thick mass is formed and made and then served.[1]

In Central Serbia, it is prepared with finer grains of white cornmeal, served with white cheese and kajmak.[2] It is usually served with minced meat roasted in butter, boiled grape juice, milk, plain yogurt, honey, sour cream or sometimes with bacon.

References[edit]

  1. ^ "Kacamak With Potatoes and Cheese (Bosnia Herzegovina)". Food.com. Retrieved 17 December 2015. 
  2. ^ "The Serbian hominy – Mush (Srpski kačamak, kulja, pura)". The Serbian Cookbook. Retrieved 17 December 2015.