Estonian Kama with Fermented Buttermilk
Traditional Estonian Breakfast Delight
A wholesome and tangy Estonian breakfast dish featuring a blend of roasted grains and fermented buttermilk.
- 15 min
- 4
- Easy
Ingredients
For the Grain Mixture
For the Fermented Buttermilk
For Toppings
Preparation
Preparing the Grain Mixture
Combine flours
In a large bowl, combine the barley flour, oat flour, rye flour, and pea flour.
Blend flours
Stir until well blended.
Store mixture
Store in an airtight container if not using immediately.
Preparing the Fermented Buttermilk
Mix buttermilk and honey
In a separate bowl, mix the fermented buttermilk with honey.
Add sugar and salt
Add sugar if desired for extra sweetness, and stir in the salt.
Chill mixture
Chill the buttermilk mixture for at least 30 minutes before serving.
Cooking Process
Grain Mixing
Add 1/2 cup of the grain mixture to each serving bowl.
Buttermilk Pouring
Generously pour the buttermilk mixture over the grains.
Garnish
Top with fresh berries and nuts before serving.
Plating & Serving
Estonian Kama with Fermented Buttermilk
Estonian Kama with Fermented Buttermilk
Plating & Serving
Serve the kama with buttermilk in shallow bowls, allowing the grains to absorb the liquid for a soft consistency.