Bulgarian Kachamak with Feta and Paprika
Kachamak is a hearty and comforting cornmeal porridge, often compared to Italian polenta or American grits. This Bulgarian version is enriched with the salty tang of feta cheese and a hint of smoky paprika, making it a flavorful and energizing breakfast or side dish.
๐ง Ingredients
- 5 cups Water
- 1 cup Cornmeal
- 1 teaspoon Sea salt
- 0.5 teaspoon Paprika
- 0.125 teaspoon Chili powder (optional)
- 50 g Butter
- 100 g Feta cheese (Sirene), crumbled
๐จโ๐ณ Instructions
- 1
In a medium saucepan, combine the cornmeal with cold water. Whisk to ensure there are no lumps.
๐ก Tip: Starting with cold water helps prevent lumps from forming. - 2
Bring the mixture to a boil over medium-high heat, stirring continuously. Once boiling, reduce the heat to low and let it simmer.
๐ก Tip: Constant stirring is key to achieving a smooth consistency and preventing scorching. - 3
Cook for about 5 minutes, then stir in the sea salt, butter, paprika, and chili powder (if using).
๐ก Tip: Adding butter and spices towards the end of cooking infuses the kachamak with flavor. - 4
Continue to cook for another 5 minutes, stirring occasionally, until the kachamak reaches a thick, porridge-like consistency.
๐ก Tip: The kachamak should be thick enough to hold its shape but still creamy. - 5
Remove from heat and serve immediately in bowls. Crumble the feta cheese generously over the top.
๐ก Tip: Serving hot allows the feta to slightly soften and meld with the warm kachamak.
๐ก Pro Tips
- โFor a richer flavor, you can use half water and half milk.
- โIf you prefer a smoother texture, use finely ground corn flour instead of cornmeal.
- โKachamak can be served with a dollop of yogurt or a drizzle of honey for a sweet and savory combination.
โจ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of chopped fresh dill or parsley for a herbaceous note.
- For a spicier kick, increase the amount of chili powder or add a pinch of red pepper flakes.
- Some traditional recipes include pork fat or lard for added richness; you can substitute with butter or oil.