Kačamak (Montenegro)
A staple in Montenegro’s mountainous regions, Kačamak is known for its rich, comforting flavour and rustic appeal, perfect for fueling long days. This dish is not only a reflection of the country’s agricultural roots but also a symbol of its warm, homey culinary traditions.
Thank you vondervumn for this recipe!
Ingredients
- 1 kg potatoes
- 500 g mixed flour (half wheat flour, half corn flour)
- Melted cheese (to your preference)
- Yoghurt (for serving)
Step 1
Wash, peel, and place the potatoes in a pot of water, ensuring the water level is just above the potatoes.
Step 2
Cook the potatoes until they are about 70% done, being careful not to overcook or boil them.
Step 3
Once the potatoes are partially cooked, evenly sprinkle the mixed flour on top without stirring. Cover the pot with a lid and let it sit on medium heat for 15-20 minutes, allowing the steam to rise through the flour. Do not stir during this process.
Step 4
After 15-20 minutes, remove the pot from heat and drain any excess water. Using a blunt utensil (like a pestle), begin beating the mixture up and down until smooth. Avoid stirring—the goal is to create a smooth texture without lumps. This process can be tiring, so it's helpful to take turns if possible.
Step 5
Once the mixture is smooth, add melted cheese and stir until fully incorporated
Step 6
Serve warm with a side of yoghurt in small bowls.