Kačamak is a kind of

maize Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native American ...

porridge Porridge is a food made by heating, soaking or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal ...

made in parts of

Western Asia West Asia (also called Western Asia or Southwest Asia) is the westernmost region of Asia. As defined by most academics, UN bodies and other institutions, the subregion consists of Anatolia, the Arabian Peninsula, Iran, Mesopotamia, the Armenian ...

and

Southeastern Europe Southeast Europe or Southeastern Europe is a geographical sub-region of Europe, consisting primarily of the region of the Balkans, as well as adjacent regions and Archipelago, archipelagos. There are overlapping and conflicting definitions of t ...

. Its name is derived from the Turkish word , meaning escapade.

History

The dish is made of

cornmeal Maize meal is a meal (coarse flour) ground from dried maize. It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', Third Editi ...

. Potatoes, milk, white cheese or kaymak are sometimes added. Similar to the

Abkhazia Abkhazia, officially the Republic of Abkhazia, is a List of states with limited recognition, partially recognised state in the South Caucasus, on the eastern coast of the Black Sea, at the intersection of Eastern Europe and West Asia. It cover ...

n ''abısta'', Adyghe ''mamıs'', Italian

polenta Polenta (, ) is an Italian cuisine, Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried or Grilling, grilled. The variety of cereal used is ...

and Romanian mămăligă, it is prepared by boiling

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

Bulgaria Bulgaria, officially the Republic of Bulgaria, is a country in Southeast Europe. It is situated on the eastern portion of the Balkans directly south of the Danube river and west of the Black Sea. Bulgaria is bordered by Greece and Turkey t ...

, it is traditionally served with heated lard or sunflower oil with small amounts of browned

paprika Paprika is a spice made from dried and ground red peppers, traditionally ''capsicum annuum''. It can have varying levels of Pungency, heat, but the peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce ...

or hot pepper. Often

cracklings Cracklings (American English), crackling (British English), also known as scratchings, are the solid material that remains after Rendering (animal products), rendering animal fat and skin to produce lard, tallow, or schmaltz, or as the result of ro ...

or sirene are added. In

Montenegro , image_flag = Flag of Montenegro.svg , image_coat = Coat of arms of Montenegro.svg , coa_size = 80 , national_motto = , national_anthem = () , image_map = Europe-Mont ...

Albania Albania ( ; or ), officially the Republic of Albania (), is a country in Southeast Europe. It is located in the Balkans, on the Adriatic Sea, Adriatic and Ionian Seas within the Mediterranean Sea, and shares land borders with Montenegro to ...

and

Bosnia and Herzegovina Bosnia and Herzegovina, sometimes known as Bosnia-Herzegovina and informally as Bosnia, is a country in Southeast Europe. Situated on the Balkans, Balkan Peninsula, it borders Serbia to the east, Montenegro to the southeast, and Croatia to th ...

''kačamak'' is also prepared with crushed potatoes and cheese until a thick mass is formed. In

Central Serbia Central Serbia (), also referred to as Serbia proper (), is the region of Serbia lying outside the autonomous province of Vojvodina to the north and the disputed Kosovo region to the south. Central Serbia is a term of convenience, not an administ ...

, 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 Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to ...

honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ...

sour cream Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturall ...

, or sometimes with

bacon Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central in ...

Gallery

File:Качамак со овчо сирење.jpg, Kačamak with cheese File:Качамак со сирење и сланина 2.jpg, Kačamak served with cheese and bacon

References

Maize dishes Porridges Bosnia and Herzegovina cuisine Bulgarian cuisine Circassian cuisine Montenegrin cuisine Serbian cuisine Turkish cuisine National dishes {{Turkey-cuisine-stub