A TRADITIONAL BREAKFAST THAT UNITES THE BALKANS

If you want to experience the true taste of the Balkans, start your day with a warm bowl of kačamak – a simple yet delicious dish that embodies the spirit of local tradition and home-style cooking.

PHOTO: Ilustracija

Kačamak (Turkish: Kaçamak, Macedonian: Bakrdan), also known as pura, is traditionally made from cornmeal. This rustic breakfast is beloved across Serbia, Montenegro, Bosnia and Herzegovina, Bulgaria, North Macedonia, and Turkey. 

Once a humble, everyday meal in rural households, today it is a staple of authentic Balkan gastronomy and a highlight of many traditional restaurants and guesthouses across the region.

Kačamak is typically served with a variety of homemade accompaniments such as fresh or aged cheese, kajmak (a creamy dairy spread), fried bacon, pork cracklings, lard, sour milk, or even sweet milk and sugar – depending on local customs and personal taste. In some regions, boiled potatoes are added to the mixture, giving the dish a softer texture and richer flavor.

What makes kačamak truly special is not only its taste, but the experience it evokes – the aroma of a rural kitchen, the warmth of a family breakfast, and the authenticity that connects generations. 

Similar dishes exist elsewhere in Europe, such as the Italian polenta, but the Balkan version carries its own distinctive charm and hearty character.

Whether you try it in a mountain lodge, on a family farm, or in a traditional restaurant, kačamak offers a genuine culinary experience – a perfect blend of tradition, simplicity, and the love for homemade food.