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Oven-Baked Kachamak with Tomatoes and Spinach

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Oven-Baked Kachamak with Tomatoes and Spinach
Image: Yordanka Kovacheva
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12/09/2021
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Preparation
10 min.
Cooking
14 min.
Тotal
24 min.
Servings
3
"Garnish your baked kachamak with fresh tomatoes and sauteed spinach with garlic for an unique, but great new taste"

Ingredients

  • corn semolina - 3.9 oz (110 g)
  • water - 2 cups
  • whole milk - 2 cups
  • butter - 1.4 oz (40 g)
  • salt - 2 - 3 pinches (by taste)
  • sheep's cheese - 5.3 oz (150 g)
  • spinach - 5.3 oz (150 g)
  • garlic - 2 - 3 cloves
  • tomatoes - 1 pc. (large, well ripened)
  • paprika - 4 pinches
  • olive oil - 2 tbsp.
measures

How to cook

Preheat the oven to 390°F (200 degrees) without a fan.

Heat the water along with the butter to a boiling point, remove the mixture from the heat and add the milk - cold, with the corn semolina dissolved in it.

Mix everything well and pour it into a baking pan or individual clay pots.

The mixture appears to be quite thin, but then the semolina will absorb the liquid and it will swell up. It's best if it's not too thick, but if you like it that way, add some more of it.

It is important when you transfer it into the baking dish, that there are no lumps.

Sprinkle it with a little paprika and put the kachamak in the preheated oven for 5-6 minutes, then open the door and if it has already thickened, crumble the cheese on top.

Bake it until it thickens completely and the cheese forms a light crust. You can also leave it more creamy - whatever you prefer.

While the kachamak is baking in the oven, sauté the spinach briefly in olive oil over high heat. Add the garlic cloves (cut into thin slices) and cook for another minute, so that they can release their aroma.

Cut the tomato into thin circles.

Cover the baked kachamak with slices of fresh tomato and sauteed spinach with garlic.

Delicious!

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