Kačamak
former Yugoslavia | |
| Region or state | Balkans |
|---|---|
| Main ingredients | Cornmeal |
Kačamak is a kind of
Southeastern Europe. Its name is derived from the Turkish word kaçamak, meaning escapade. It is also known as bakrdan (бакрдан) in North Macedonia
.
History
The dish is made of
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 stove. It was once regarded as a poor man's food, but now is widely eaten, including in restaurants.
Serving
In
hot pepper. Often cracklings or sirene
are added.
In Montenegro, Albania and Bosnia and Herzegovina kačamak is also prepared with crushed potatoes and cheese until a thick mass is formed.[1]
In
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
.
Gallery
-
Kačamak with cheese -
Kačamak served with cheese and bacon
References
- ^ "Kacamak With Potatoes and Cheese (Bosnia Herzegovina)". Food.com. Retrieved 17 December 2015.
- ^ "The Serbian hominy – Mush (Srpski kačamak, kulja, pura)". The Serbian Cookbook. 14 November 2013. Retrieved 17 December 2015.