Kachamak is a traditional Macedonian dish that is particularly popular in the western regions of the country. It’s a type of porridge or polenta made from cornmeal (usually finely ground), sometimes mixed with wheat or buckwheat flour. The dish is typically served hot and can be enjoyed as a main course or as a side dish.
To prepare kachamak, the cornmeal (and optionally wheat or buckwheat flour) is slowly cooked with water or milk until it thickens and reaches a smooth consistency. It’s often seasoned with salt and butter for flavor. Sometimes, cheese or yogurt is added to enhance the taste and richness of the dish.
Kachamak is often served with a variety of toppings or accompaniments, such as:
Yogurt: A dollop of tangy yogurt can be served on top or alongside the kachamak.
Cheese: Grated cheese, such as sirene (Macedonian feta cheese) or Kashkaval (a yellow cheese similar to cheddar), can be sprinkled over the kachamak for added flavor.
Sausages or cured meats: Grilled sausages or slices of cured meats like suho meso (dried beef) are common accompaniments to kachamak.
Pickles: Sour pickled vegetables, such as cucumbers or peppers, can provide a contrasting flavor to the richness of the kachamak.
Kachamak is a hearty and comforting dish, perfect for cold winter days, and it remains a beloved part of Macedonian cuisine.
