My father used to tell me how in a gypsy house in Yambol a young gypsy fed him gypsy kathmas and there he learned how to make them. That’s why I named them Gypsy Kathmas.
What exactly he did in this gypsy house with this gypsy can only be guessed. I never thought to ask him…
I learned from him that the basic tool of labor for these kathmas is the so-called. gypsy satch. At the time, I had never heard the word and thought that the hats were only used for cooking kathmas.
Another interesting thing, again learned from him, is that the soot does not wash. Well, he was a joker, how true I do not know, but then I took him as a pure coin, since I helped him (looking) to make the kata on the hearth of a village (Malki Chiflik, Veliko Turnovo). Then I decided that the fire was enough to disinfect and clean it.
In any case, I have never eaten any such kathmas, such as those cooked by him or my mother on a gypsy satch on a fire with a bit of love.
He used to tell me about the gypsies and the fire and other things, which I didn’t understand very much at the time, and now when I remember, they make me laugh.
It does not put any grease on the honeycomb, and when it is hot (the iron is made of cast iron) it is smeared with a piece of bacon forgotten on a fork.
Kathmas are not thrown like pancakes in the air, perhaps for the simple reason that the cast iron satch is quite heavy. But they are easily separated from it by a wooden or other spatula or as it is called this flat household utensil. The turning point is easily determined – by changing the color of the whole kathma (the mixture lightly but clearly enough darkens). Burning the kathma from the other is done in the ceiling way – you look at the ceiling and decide that it is ready, remove the kathma from a satch – it is usually less than a minute.
I made them on a gas stove, but to be honest, it was electric. It is not a mandatory heat, and everyone has the opportunity for it.
The finished kata is arranged in a suitable dish and lightly oiled with fresh oil on the upper side, and the next kata on its lower side is taken up by it.
Kathmas are not made like pancakes, though they have similar ingredients. They are made with yeast and the mixture must be boiled first.
For about 16 pcs. kathmas are needed:
- 4 eggs
- 4 cups of flour
- 4-5 cups of fresh milk (about a liter).
- 50 g of live yeast – one cube (I never made them with dry yeast and I don’t know how much it should be, but it should be done by mixing it with the flour)
Keep in mind they are quite saturated. I am a big man, nearly 100 kilos, but two kathmas with honey are enough to satiate me, and on the fourth I am already cracking “”I can no longer””.
I used to mix them by hand, now in the presence of a blender I decided to make them with it and there was no problem (however, the blender should be at 2 liters to be able to collect all the ingredients). They are not quite authentic because the gypsy still had a blender, but it is more convenient and faster.
- Stir the eggs first.
- The live yeast is stirred in some of the milk, which should be at least room temperature or slightly warmer (that you would otherwise have to wait all day or night to boil). If the yeast is dry, it may be best to mix with the flour.
- Pour the milk into the eggs and stir again.
- Flour is also added. Less is easier. Stir constantly.
- Pour the well-mixed mixture into a twice-sized container.
- When it sucks in enough to use, it increases at least twice its volume, therefore.
If you make pancakes often, keep in mind that the ladle should be 2-3 times larger than the pancake – more mixture is poured into the honeycomb. Kathmas are 2-3 times thicker than pancakes of the same diameter.
Kathmas are certainly not the healthiest dish, but they are deliciously delicious, especially if made with love.
However, since the filling may be your choice, a healthy balance can also be achieved. It is not necessary to eat with honey or jam. They can be made with a mixture of skyr and shake Formula 1, skyr and PDM, flavored cottage cheese and personalized protein powder Formula 3, or other suitable high protein mix to compensate carbohydrates and fats. And a little sport for burning their calories.
Macros for 1 pc. kathma are shown in the table. I counted them for the products I used. You may differ, mainly because of the content of the fresh milk and the type of flour. But they can still orient you to make the optimum balance of 30% fat, 30% protein and 40% carbohydrates with your filler (relative to calories, not weight! – after the kathma table, I will remind you how many calories different macronutrients are).
Quantity of basic macronutrients for 1 kathma:
|kCal||Fat||Of them strtd||Crbh||Of them
- 1 gram of protein – 4 kCal
- 1 gram of carbohydrate – 4 kCal
- 1 gram of fat – 9 kCal
- 1 gram of alcohol – 7 kCal
I inserted alcohol for luxury, not because it is macronutrient. Remind us how much empty calories we eat with each cup.
Enjoy! Do not forget that proper nutrition is the basis of strong immunity.