Kacamak is a kind of corn porridge made in the Balkan countries. It’s known as bakrdan in Macedonia. It’s a healthy food, especially eaten in the winter season.
Kacamak is something our ancestors ate, it’s definitely not a fancy food and in newer times it found a replacement in the food we call “polenta”. It’s similar, but polenta is prepared very quick and kacamak is a food where you need to put some knowledge and love to make it 🙂
- 1 kg corn flour
- 1 tablespoon salt
- 100 g butter
- 100 ml oil
- 2,5 l water
- Pour water in a larger pot to boil. Once it boils, add salt and then carefully add the flour.
- Make holes in the flour with a rolling pin and allow to boil on low heat for about an hour without stirring.
- Once cooked, mix with the rolling pin in a circular motion, then add previously melted butter and oil, stir again until it becomes nice and smooth. Finally, bake in oven if desired.
- Combine with cheese, yogurt or fermented milk.