👨‍🍳 作り方

1. 1

   In a heavy-bottomed saucepan, bring the water and salt to a rolling boil.

   💡 プロのコツ: Using a heavy-bottomed pot prevents scorching.
2. 2

   Slowly whisk in the cornmeal in a steady stream, ensuring no lumps form.

   💡 プロのコツ: Whisking continuously is key to a smooth texture.
3. 3

   Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, stirring occasionally, until the cornmeal is tender and has thickened.

   💡 プロのコツ: Stirring prevents sticking and ensures even cooking.
4. 4

   Once the kaçamak has reached a thick, porridge-like consistency, stir in the crumbled white cheese until it's partially melted and distributed throughout.

   💡 プロのコツ: The cheese adds a salty, savory flavor and creamy texture.
5. 5

   Serve hot, topped with a knob of butter and/or a dollop of plain yogurt, if desired.

   💡 プロのコツ: Kaçamak is best enjoyed immediately after preparation.