Kachamak, bakrdan or bakrdanik is a type of traditional dish that is mainly made from corn flour. This dish belongs to the traditional dishes of Macedonia, Serbia, Montenegro, Bosnia and Herzegovina, Bulgaria, and Turkey. Various side dishes can be added to kachamak, such as: cheese, meat, fried pork fat, fried bacon, sour milk, sweet milk, sugar and cream.

According to an old traditional recipe, in order to save on flour, potatoes are added, which are boiled until they break down and are combined with the flour in a homogeneous mixture.

Ingredients:

- 1 kg of potatoes
- 0,7 kg of wheat flour type 500
- 1 tablespoon of fat
- 5 tablespoons of cream
- 4 liters of water

Preparation:

Peel the potatoes and cut them into cubes. Put them in a bowl of water to boil well. After they are cooked, take out most of the water in which the potatoes were boiled and leave only a little at the bottom and add the flour. Continue to boil the potatoes and flour together for another 20 minutes.

After 20 minutes of cooking, remove the pan from the heat and mash the potatoes with the flour. Then add first the fat and mix well again for about 10 minutes, and then the cream.

This is a rich, high-calorie meal that is served in smaller quantities than the classic porridge.

Good appetite!