Baltic · Breakfast
Kama Kefiiriga
- Easy
- 15 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with a sweet edge rounding the corners, richness that coats and comforts, settling low and earthy.
Ingredients
- 80 g rye flour
- 80 g barley flour
- 80 g fine oat flour
- 40 g pea flour
- 800 g cold kefir
- 60 g honey
- a pinch of salt
- 200 g blackcurrants, lingonberries or blueberries
The skills inside
Dry-pan toasting: spices, seeds and nuts
Allergen screen
Found: gluten · dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Toast each flour separately in a dry pan over medium heat, stirring without pause, until it is one shade darker and smells of biscuit rather than raw grain; the pea flour takes longest and turns bitter fastest.
- Cool the flours completely, then whisk them together; this is your kama and it keeps in a sealed jar for months.
- Rain 100 g of the kama over the kefir in a thin stream while whisking, add the honey and salt, and stop the moment it is smooth.
- Leave it 20 minutes for the flour to hydrate, so mix it looser than you want to eat it; it should end up a thick pourable cream. 20 min
- Pour into bowls and spoon the berries over.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Dry-pan toasting: spices, seeds and nuts 70 recipes
- A single layer on dry metal with nothing added: no fat, and nothing else sharing the pan or the tray and competing for the heat.
- It is kept moving: shaken, stirred, or turned. Anything left still scorches on the face touching the metal while the rest of it is barely warm.
- It is judged by smell before sight: once it is fragrant there are seconds left, not minutes, and the nose reaches that point well before the colour does.
- It leaves the pan the instant it is done, onto a cold surface. A hot pan keeps toasting whatever stays in it, and carryover here is the difference between done and ruined.
- The colour is even and light rather than patchy, with nothing black at the edges: one scorched piece taints the whole quantity it is ground into.
Where it goes wrong It was left alone for a moment while something else was attended to. Dry heat has no margin: the pieces against the metal go from fragrant to acrid inside a minute, and the bitterness cannot be picked back out of a ground mixture.
At the Table
- The Pour
- Mimosa (weekends only)
- Also Right
- Cava, straight
- From the Taps
- -
- Zero-Proof
- Fresh orange juice & café au lait
Morning food wants brightness and bubbles, or honest coffee: nothing that argues before noon.
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