One of the most traditional breakfasts of the Balkan region is Kačamak, or cornmeal porridge. As with most dishes, different parts of the Balkans have different names for it. In some regions, it’s referred to as Pura, and in Macedonia it’s called Bakrdan.
Kačamak is made with finely ground cornmeal, butter/oil, water, and salt. It’s a porridge dish that is very versatile. Toppings and mix-ins include cheeses, sour cream, kajmak, and fried bacon. But the old fashioned way to enjoy it is with milk poured over the top. Generations of Balkan people grew up eating this humble meal. With plenty of milk on hand from dairy cows and the staple, cornmeal, it was something readily available.
There are as many ways to serve Kačamak as there are to call it. I personally most enjoy it with feta cheese and growing up I often ate it with just milk poured over the top. Some traditional toppings or mix-ins include:
- Kajmak (clotted cream)
- Crispy bacon
- Sour cream
- Milk
- Feta cheese
- Cream cheese
Kačamak is eaten all year round, but it definitely hits the spot during cooler days, or when you need a filling meal before some physical labor. All that is needed is a handful of ingredients and you’ve got yourself a great, unique, and traditional breakfast (or lunch, or dinner, or snack) 🙂
Kačamak/Cornmeal Porridge
Course: MainCuisine: Balkan2
servings5
minutes10
minutesA humble, traditional breakfast Balkan people have grown up on for generations.
Ingredients
2 cups (470 ml) water
1 cup (150 g) yellow cornmeal ( I use Aunt Jemima)
1/2 teaspoon (2-5 g) salt + more to taste
2 tablespoons (30 g) butter
Feta cheese, to taste
Directions
- In a medium saucepan or soup pot, bring the water, butter, and salt to a boil.
- When the water comes to a boil, reduce the heat slightly and slowly pour in the cornmeal. Whisk continuously until the cornmeal is well incorporated. Add in some or all of the feta cheese, whatever you prefer.
- Continue cooking the mixture for another 1-2 minutes until it has thickened.
- Remove from heat and serve immediately. Garnish with any remaining feta cheese or any of the traditional toppings listed above.
Notes
- You can either mix in the feta or save it all to top your dish with. If you mix it in, know that some of it will melt.
Want to learn how to store feta cheese properly if you end up with leftovers? Click here!
I hope you give this a try, it’s one of my favorite recipes! If you do, I’d love to see how it turns out! Hashtag #thebalkanhostess or send me a DM on Instagram!
Happy Cooking!
