Kachamak

 

Kachamak

You need:

400 gr corn flour

1.5 l water

100 gr butter

1 spoon salt

400 gr feta or ricotta

For fry:

100 gr butter

1 spoon paprika

How to prepare:

Pour half of the water in a pot and while it is boiling mix the corn flour in the other half. When the is already boiling add salt and butter and pour the corn flour with the rest of the water while mixing constantly for about 30 – 40 minutes or until it starts separating from the walls of the pot.

When it is ready pour into a serving dish and sprinkle with the crumbled feta or ricotta.

Heat the butter in a pan and fry the paprika.

Pour over the cheese and the kachamak.

Bon appetite!

Bulgarian Banitsa with Feta Cheese

Ingredients

• 6 eggs
• Butter
• Filo pastry
• 500 gr feta cheese

Preparation

1. Mix the eggs with the cheese in a bowl
2. Spread the filo pastry
3. Add 2 – 3 Spoonfuls of the egg and feta mix and a couple of bits of the butter.
4. Roll the pastry around the mix and arrange it in an oiled baking tray
5. Preheat the oven on medium and bake for around 30 – 40 minutes
6. Serve with yogurt

Bon appetite!

Potato Soup with Feta Cheese

Potato Soup with Feta Cheese

(cooking time between 30 and 45 minutes)

• Feta cheese – 300 gr
• Spring onions – 2-3 sprigs
• Parsley – 7-8 sprigs
• Salt – 1 pinch

Put one liter of water to boil. Add the potatoes cut in two. When they are boiled add the chopped spring onions.  After a couple of minutes add the crumbled feta cheese, a pinch of salt and the chopped parsley. Put the lid on the pot and take off the stove.

For best results use Bulgarian sheep feta cheese. Second choice Bulgarian cow feta cheese.

If you are out of luck Greek feta can do.