Legendary Dishes | Kaçamak (cornmeal mash)


The ratio between cornmeal and water is determined by the type of cornmeal. If it is coarse cornmeal you will need just over a litre of water for 300 grams. If it is fine cornmeal reduce the amount of water. It is the butter that makes this dish iconic.

  • 1.2 litres water
  • 300 g coarse cornmeal
  • 200 g butter + 45 ml butter, melted
  • 15 g salt

Bring the water to a rolling boil in a large pot.

In a single pouring motion add the cornmeal, stirring constantly.

Reduce heat to low, stir in 200 grams of butter and the salt, more if a salty dish is required.

Leave to simmer gently, stirring occasionally, until the cornmeal is cooked, up to 2 hours.

Remove the cornmeal to a large bowl, leave to cool a little, then drizzle with melted butter.