Kachamak Recipes
KACHAMAK
Kachamak is a great traditional Bulgarian dish that makes the perfect breakfast. It is quick and easy way to give your body the energy it needs.
Provided by Ayurveda For Life
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the corn meal in cold water and bring the water to boil. Stir continuously.
- Cook it for about 5 minutes and add the salt, butter, paprika and chili powder. Cook it for another 5 minutes and remove it from the heat.
- Serve in plates and crumble the feta cheese on top of it. It is best to have it warm.
Nutrition Facts : Calories 266.6, Fat 16.5, SaturatedFat 10.3, Cholesterol 49, Sodium 970.2, Carbohydrate 24.7, Fiber 2.4, Sugar 1.3, Protein 6.2
QUICKIE KAJMAK
A sauce/spread for a Bosnian sandwich using lepinja bread and cevapcici sausage that I saw on diners/drive-ins and dives and didn't see a recipe for this on this site so here's one!
Provided by Lisa Mayer Kaelblein
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 40m
Yield 20
Number Of Ingredients 3
Steps:
- Press feta cheese through a sieve until most of liquid has drained. Beat drained feta cheese, sour cream, and cream cheese in a bowl until smooth. Refrigerate until flavors blend, at least 30 minutes. Bring to room temperature before serving.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 2.1 g, Cholesterol 46.9 mg, Fat 15.6 g, Protein 4.3 g, SaturatedFat 10 g, Sodium 221.5 mg, Sugar 0.6 g
KACAMAK WITH POTATOES AND CHEESE (BOSNIA HERZEGOVINA)
This recipe was featured on week 33 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bosnia Herzegovina is my 33rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
Provided by GiddyUpGo
Categories Mashed Potatoes
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Bring the water to a boil. Add the cooked potatoes and salt and boil until the potatoes start to break apart.
- Without draining the water, gently mash up the potatoes. Slowly add the cornmeal, continuing to stir. The texture should be like cream of wheat. Don't let it get too thick (you may not need all the cornmeal the recipe calls for).
- When the kacamak is done cooking add a little oil.
Nutrition Facts : Calories 195, Fat 9.5, SaturatedFat 2.4, Cholesterol 8.3, Sodium 117.2, Carbohydrate 24.3, Fiber 2.6, Sugar 0.9, Protein 4
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From tastycraze.com
4/5 (1)Category Main DishesCuisine Bulgarian CuisineTotal Time 30 mins
From tastycraze.com
4/5 (1)Category Main DishesCuisine Bulgarian CuisineTotal Time 30 mins
- Boil 7 1/2 cups (1.8 L) water with the milk, oil, salt and pour in the flour, while constantly stirring.
- Distribute the kachamak in plates and sprinkle with crumbled feta cheese. Pour the spiced butter over it.
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