Layered Kachamak with Feta Cheese

TopatoTopatoДарт Вейдър4119871
"Someone`s trying to tempt us with this classic recipe from Bulgarian cuisine and it`s definitely working."
Preparation20 min.
Cooking20 min.
Тotal40 min.
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  • cornmeal - 2 cups (500 g)
  • feta cheese - 17.5 oz (500 g)
  • butter - 4/5 cup (200 g)
  • salt
  • paprika


Melt the butter in a suitable container. Add 2 tsp paprika to it and boil for 1 sec.

Bring 9 1/5 cups (2.2 L) water to a boil in a deep pot. Salt and pour in the cornmeal while stirring intensely and nonstop. It needs to become like a paste but still able to be poured. Remove from the stove and stir 2-3 min.

Spread out a little of the butter along the bottom of a tray and pour in 1/2 the cornmeal.

Arrange the feta cheese, sliced into thin sheets, pour in 1/2 the warm butter and cover with the remaining 1/2 of the cornmeal. Sprinkle with crumbled feta cheese.

Pour the remaining butter on top and put to bake for 5-6 min. until the feta turns crunchy.


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