Kaçamak is a traditional Turkish recipe for a classic breakfast dish of a pap or porridge made from cornmeal that's serced with a tomato sauce and crumbled Feta cheese. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Kaçamak.
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Ingredients:
140g yellow cornmeal
1l water
2 tbsp sunflower oil
1/2 tsp salt
For the Sauce:
6 tbsp butter
3 tbsp tomato purée blended with 3 tbsp water
crumbled Feta cheese
pinch of crushed chilli pepper (or to taste)
Method:
Bring the water to a boil in a pan then add the sunflower oil and salt. Slowly pout in the cornmeal, stirring constantly to ensure there are no lumps. Bring the mixture to a simmer and cook for about 12 minutes on medium-low heat. When cooked the mixture should become doughy and will come away from the sides of the pot as it's stirred.
In the meantime, melt the butter in a second pan, add the tomato purée and cook for a few minutes over low heat. Transfer the kaçamak (cornmeal paste) to a serving plate then pour the tomato sauce over the top. Sprinkle over some crumbled Feta cheese and crushed chilli pepper then serve.
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