There is a lot to learn from Marko's contribution. He said that the dish is over 200 years old, and that he learned how to prepare it from his grandmother. During World War II, Kacamak became popular because of food shortages. Cooks began to add different ingredients to the dish in order to avoid having people feel forced to eat the same food every day. These ingredients could include leftovers, and Marko added cooked chard for his entry. He constructed the dish by making one batch of Kacamak, and a second containing cooked chard.
As a side dish, Marko provided a bowl of yogurt which was made by his grandmother, and the flat layer of cheese between the two green rolls of Kacamak consists of a fresh cheese made in his village. The second bach was wrapped around the first. Bravo Marko!