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Kacamak me Djathë dhe Gjalpë Veriore
Northern Style Cornmeal Porridge with Cheese and Butter
A hearty and rustic dish from Northern Albania, this kacamak is a thick cornmeal porridge enriched with local white cheese and generous amounts of butter, offering a taste of traditional mountain cuisine.
🧂 Ainekset
- 200 g Cornmeal(medium grind)
- 800 ml Water
- 1 tsp Salt(or to taste)
- 150 g White cheese(crumbled (e.g., Feta or a similar salty white cheese))
- 100 g Butter(unsalted, cut into cubes)
👨🍳 Ohjeet
- 1
In a heavy-bottomed saucepan, bring the water and salt to a boil.
💡 Ammattilaisvinkit: Using a heavy-bottomed pot prevents scorching. - 2
Gradually whisk in the cornmeal, ensuring there are no lumps.
💡 Ammattilaisvinkit: Whisk continuously as you add the cornmeal to prevent lumps from forming. - 3
Reduce the heat to low and simmer, stirring frequently, until the cornmeal is cooked through and the mixture has thickened to a porridge-like consistency, about 20-25 minutes.
💡 Ammattilaisvinkit: Stirring is crucial to prevent sticking and ensure even cooking. - 4
Once thickened, remove the pot from the heat. Stir in the crumbled white cheese and butter cubes until the cheese is melted and the butter is fully incorporated.
💡 Ammattilaisvinkit: The residual heat will melt the cheese and butter. - 5
Serve immediately in bowls. You can add an extra knob of butter or a sprinkle of cheese on top if desired.
💡 Ammattilaisvinkit: Kacamak is best enjoyed hot.
💡 Ammattilaisvinkit
- ✓The consistency can be adjusted by adding more water if it becomes too thick.
- ✓Use a good quality, salty white cheese for authentic flavor.
- ✓This dish is traditionally served as a main meal or a substantial breakfast.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some variations include adding a bit of sour cream or yogurt for extra tang.
- For a sweeter version, reduce the salt and serve with honey or jam.