Prepared Kačamak in traditional restaurant in Trnica, North Macedonia
| |
| Alternative names | Kachamak, pura, bakrdan |
|---|---|
| Type | Pudding |
| Place of origin | former Yugoslavia |
| Region or state | Balkans |
| Main ingredients | Cornmeal |
Kačamak is a kind of maize porridge made in parts of Western Asia and Southeastern Europe. Its name is derived from the Turkish word kaçamak, meaning escapade. It is also known as bakrdan (бакрдан) in North Macedonia.
The dish is made of cornmeal. Potatoes, milk, 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 stove. It was once regarded as a poor man's food, but now is widely eaten, including in restaurants.
InBulgaria, it is traditionally served with heated lard or sunflower oil with small amounts of browned paprikaorhot pepper. Often cracklingsorsirene are added.
InMontenegro, Albania and Bosnia and Herzegovina kačamak is also prepared with crushed potatoes and cheese until a thick mass is formed.[1]
InCentral 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.
 | This Bosnian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This Bulgarian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This Montenegrin cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This Serbian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it. |
