Traditional Kacamak Recipe
Quick answer
Kacamak is made by slowly pouring cornmeal into boiling water and cooking it until it thickens. It is served hot with melted butter drizzled on top.
- Total time
- 20 dk
- Servings
- 4
- Calories (est.)
- ~280 kcal
- Difficulty
- kolay
kacamak recipe · cornmeal kacamak · black sea breakfast
20 dk · 4 servings · 280 kcal
Ingredients
- 2 cups finely ground cornmeal
- 3.5 cups water
- 1 teaspoon salt
- 3 tablespoons butter
- 1/2 cup grated kasheri or curd cheese (optional)
Method
- Add water and salt to a deep saucepan and bring to a boil.
- Once boiling, slowly pour the cornmeal into the center without stirring, letting it form a mound in the middle.
- Cover the pot and let it steam over medium heat for 5 minutes.
- Afterwards, stir quickly and thoroughly with a wooden spoon or whisk until smooth.
- Lower the heat, cover the pot, and let it simmer and rest for 10 minutes.
- Melt the butter in a small pan. Make a small well in the center of the kacamak on a serving plate and pour the hot butter into it.
To ensure a smooth kacamak without lumps, mix it vigorously after the steaming phase and prevent any flour clumps.
FAQ
What kind of flour is used for kacamak?
Traditional kacamak is made using finely ground cornmeal, especially produced in the Black Sea region.
Can cheese be added to kacamak?
Yes, in some regions, curd or kasheri cheese is added while it simmers to enrich the flavor.
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