Corn Flour
Corn flour is the central ingredient and gives Kaçamak its characteristic colour, flavour and body.
- Amount: 500 g
- Role: Main starch
- Cooking: Added to boiling water
Simple Ingredients, Distinctive Local Character
The Story of Kaçamak in Yalova Cuisine
A humble cornmeal dish becomes a memorable local speciality through texture, toppings and traditional serving.
Kaçamak belongs to the group of dishes officially presented as part of Yalova’s local culinary heritage. Its ingredient list is straightforward, but the preparation depends on achieving the right dense texture and serving it while hot.
In the documented Yalova method, eight glasses of water are heated in a pot. Once the water boils, the corn flour is poured into the centre without being scattered across the surface. The cook then opens several small channels through the flour mixture so that it can breathe while cooking.
After roughly ten minutes, the mixture is stirred and cooked until it develops the thick consistency described by the official source as helva kıvamı — a halva-like texture. It is then transferred spoonful by spoonful to the serving plate.
The standard savoury finish combines butter and tomato paste with white cheese and pul biber. The official recipe also records another way of eating Kaçamak: the plated cornmeal is topped with plain butter and molasses.
Yalova’s official recipe specifically notes that Kaçamak is enjoyed hot, especially at breakfast together with tea, giving this regional dish a strong connection with the morning table as well as traditional home cooking.
