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 winter.
Kacamak is something our ancestors ate, it’s definitely not 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 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 the oven if desired.
- Combine with cheese, yogurt or fermented milk.