Bulgarian Kachamak

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Topato
Bulgarian Kachamak
Image: Irina Andreeva Jolie
1 / 11
08/03/2017
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Preparation
10 min.
Cooking
20 min.
Тotal
30 min.
Servings
4
"The Italians might call this polenta but in Bulgaria it`s called Kachamak."

Ingredients

  • corn flour - 1 2/3 cups (400 g)
  • butter - 1/5 cup (60 g)
  • oil - 1 tbsp
  • milk - 4/5 cup (200 ml)
  • feta cheese - 7 oz (200 g)
  • salt - to taste
  • paprika - 1 tsp
measures

How to cook

Boil 7 1/2 cups (1.8 L) water with the milk, oil, salt and pour in the flour, while constantly stirring.

While boiling, beat it with a whisk for 10 min.

Heat the butter in a pan and pour the paprika over it. Stir.

Distribute the kachamak in plates and sprinkle with crumbled feta cheese. Pour the spiced butter over it.

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