Binnur's Turkish Cookbook

TurkishCookbook.com - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, March 15, 2006

Kacamak

Kacamak
1/2 cup yellow cornmeal
2 cup water
1 tbsp sunflower oil
1/2 tsp salt

Sauce:
4 tbsp butter
4 tbsp crushed tomato, canned or 2 tbsp tomato paste mixed with water
Crumbled feta cheese
Pinch of crushed red pepper, optional

Boil the water, sunflower oil and salt in a pot. Slowly pour in the cornmeal. Stir, making sure there are no lumps. Cook for about 10-12 minutes on medium-low heat. The mixture should become doughy and leave the sides of the pot in the end.

Meanwhile, cook the butter and crushed tomato for a few minutes on low heat.

Place Kacamak on a serving dish. Pour the tomato sauce all over. Sprinkle some crumbled feta cheese and serve while hot. It's a very delicious dish for breakfast. You can also serve Kacamak just with the Feta cheese.

You can also have Kacamak with Grape Molasses as a sweet dish. Heat up some butter, pour it on top and then add grape molasses.

Makes 2 servings.

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8 Comments:

At 1:54 AM, Anonymous Anonymous said...

Hi,

I am a new reader to your blog. I want to thank you for putting all of these delicious Turkish recipes online in English.

In which region of Turkey is kacamak usually eaten? And is it eaten as a side dish? Or the main course?

 
At 5:28 PM, Blogger Binnur said...

Hi,
Kacamak doesn't really belong to any
region of Turkey. It's made all over but it might be cooked differently or with different cheese depending on the location. The main ingredient is always the same (corn meal). It's also called different things depending on the region (for example, Mihlama).
You can eat Kacamak for breakfast:)

 
At 9:39 AM, Anonymous Anonymous said...

Hello my friend I hope you are well. I want to thank you for your site and efforts.
Also, can you cook the corn meal with milk instead of water, I mean if I am making the sweet version?
thank you so much and take care

 
At 10:39 PM, Blogger Binnur said...

Hi,
Thank you, I am pretty good:) Sure, you can use milk instead of water.

 
At 9:04 AM, Blogger PinkPixie said...

Hi,

My family is Macedonian, and the cuisine is very similar after the Ottoman influence.

I've never seen anyone who knows Kacamak before though! I've just eaten some for lunch, made a little differently.

We steam the cornmeal (put boiling water in a pan, pour in the cornmeal then cover with a lid and leave for 10 minutes or so). Then beat it but make it into lumps, put in an overn dish and add clarified butter then bake in the oven 150c for 10 mins and eat with crumbled feta cheese and some yogurt (usually I mix natural yogurt with milk and a little salt, perhaps some flat leaf parsley).

Great site, I might even buy the book :)

Laura

 
At 2:19 PM, Anonymous Anonymous said...

Hi,
My mother serves it with various sauces. My favorite is quince jam. It matches perfectly especially if you are a person love mixing salty and sweet things :)

 
At 10:19 AM, Anonymous Anonymous said...

Hi, is kacamak same as polenta?

 
At 7:34 PM, Blogger Binnur said...

Yes, it is:)

 

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