Welcome to Kačamak's article, where we will explore in detail all the aspects related to this topic that is so relevant today. Throughout this article, we will analyze different points of view, recent research, statistical data and expert testimonies that will help us better understand the importance of Kačamak in our lives. From its origins to its impact on today's society, we will comprehensively examine all dimensions of Kačamak to offer our readers a complete and detailed view of this topic. Regardless of your level of prior knowledge about Kačamak, this article is designed to capture your interest and enrich your understanding of this relevant topic.
Alternative names | Kachamak, pura, bakrdan |
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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.
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 Bosnia and Herzegovina kačamak is also prepared with crushed potatoes and cheese until a thick mass is formed.
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.