How to cook
Pour the kachamak in a thin trickle into boiling, salted water (about 2 cups (0.5 L)), while stirring nonstop.
Once the mixture thickens, add the crumbled feta cheese and take the container off the stove.
Distribute it into bowls.
Heat up the butter and add the paprika to it.
Add 1-2 tbsp of it into each bowl of kachamak.