The dish is made of cornmeal. Potatoes, milk, white cheese or kaymak are sometimes added. Similar to the Abkhazianabısta, Adyghemamıs, Italianpolenta and Romanianmămăligă, 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 Montenegro, Albania and Herzegovinakačamak is also prepared with crushed potatoes and cheese until a thick mass is formed.[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.
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. Retrieved 17 December 2015.
kačamak, kind, maize, porridge, made, parts, western, asia, southeastern, europe, name, derived, from, turkish, word, kaçamak, meaning, escapade, also, known, bakrdan, бакрдан, north, macedonia, prepared, traditional, restaurant, trnica, north, macedoniaaltern. Kacamak is a kind of maize porridge made in parts of Western Asia and Southeastern Europe Its name is derived from the Turkish word kacamak meaning escapade It is also known as bakrdan bakrdan in North Macedonia KacamakPrepared Kacamak in traditional restaurant in Trnica North MacedoniaAlternative namesKachamak pura bakrdanTypePuddingPlace of originBalkansRegion or stateBalkansMain ingredientsCornmeal Contents 1 History 2 Serving 3 Gallery 4 ReferencesHistory EditThe dish is made of cornmeal Potatoes milk white cheese or kaymak are sometimes added Similar to the Abkhazian abista Adyghe mamis 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 Edit Kacamak with meat North Macedonia 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 kacamak is also prepared with crushed potatoes and cheese until a thick mass is formed 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 Gallery Edit Kacamak with cheese Kacamak served with cheese and baconReferences Edit Kacamak With Potatoes and Cheese Bosnia Herzegovina Food com Retrieved 17 December 2015 The Serbian hominy Mush Srpski kacamak kulja pura The Serbian Cookbook Retrieved 17 December 2015 Food portal This Bosnian cuisine related article is a stub You can help Wikipedia by expanding it vte This Bulgarian cuisine related article is a stub You can help Wikipedia by expanding it vte This Montenegrin cuisine related article is a stub You can help Wikipedia by expanding it vte This Serbian cuisine related article is a stub You can help Wikipedia by expanding it vte This Turkish cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Kacamak amp oldid 1102920875, wikipedia, wiki, book, books, library,
