Kačamak – a mushy strong meal made of wheat, buckwheat, barley or corn flour, served with cheese and sour milk. Kačamak with cheese or kajmak is called “wet”. The taste is even better and people in the villages prefer it because it gives them the energy for hard labor. It is found on the menu of every national restaurant.
One (1) kg of peeled potato is cooked in salty water – put as much salt as you like. When the potato is almost completely cooked, without pouring the water in which it was cooked off, add 3 – 4 handfuls of wheat or maize flour and continue cooking it. When you put the flour into the pot, make a hole in the middle of that pile with a tucanj or kačamaš (a specially designed big wooden spoon with a flat and wide lower part used for mashing kačamak) and cook it for about 30 to 40 minutes in a medium-high heat. When it is cooked, pour the remaining water off, remove the pot from the heat and start mashing the mixture with a kačamaš taking the pot back to heat from time to time until the potato becomes like a paste without any lumps. In another pot melt 3 – 4 spoons of skorup (kajmak – cream skimmed from milk) and a crumbled block of cheese (do not melt these completely so that the lumps can be seen all over kačamak), pour it over the hot kačamak and stir it. When the mixture is stirred well, kačamak is ready to be served. The best thing to serve with it is kiselo mlijeko – sour milk or. yoghurt.