How to make
Today I am offering you a classic from the Rhodope cuisine in a slightly different version - the favorite of many people kachamak.
Mix the water, milk, salt and sugar in a pot. Put it on the stove and just before it boils, add the corn flour, by stirring constantly.
Boil the kachamak until bubbles form on the surface - to the desired thickness.
It is important to constantly stir, so that it does not become lumpy.
Prepare 2 bowls and put the prepared kachamak at the bottom of each one.
Sprinkle with grated yellow cheese and cover with the remaining kachamak.
Leave it like this for a few minutes, then turn the kachamak onto a plate and sprinkle with crumbled white cheese.
Melt the butter and add the paprika to it. Stir and immediately remove it from the heat so that the paprika does not burn, because it will burn.
Drizzle the kachamak with 1-2 spoons of the butter and you can serve it.
Enjoy my kachamak with white cheese and yellow cheese!
