Kuymak Mihlama: Turkish Melted Cheese and Cornmeal
How to make traditional Kuymak Mihlama. Our easy Turkish melted cheese & cornmeal recipe is from the Black Sea. Serve with fresh bread.
Servings: 6
Calories: 344kcal
Equipment
- measuring cups
- measuring spoons
- cheese grater
- Wooden spoon or spatula
- Bread Knife
- Non-stick skillet
Ingredients
- 6 tbsp Kaymak, Clotted Cream or Unsalted Butter
- 6 tbsp Coarse Cornmeal
- 1 cup Water
- 300 g Trabzon, Kashari or Kasseri Cheese
- 10 slices Sourdough Bread
- Black Pepper to taste
Instructions
- Pour cornmeal into a dry skillet and over medium heat toast until lightly browned for 3-5 minutes. Do not leave unattended and stir with a wooden spoon to ensure all cornmeal granules are toasted evenly. Pour toasted cornmeal into a bowl and set aside.
- In a large nonstick skillet, melt the kaymak over medium heat. Continue to allow the kaymak to bubble for a few minutes.
- Add the cornmeal and mix into the kaymak with a large wooden spoon.
- Stir the cornmeal for several minutes until it changes color to a deep golden brown.
- When the oil from the kaymak begins to separate, add the water and bring it to a boil. Once the water has reached a boil, slowly add the grated cheese.
- Stir the mixture constantly while adding cheese to allow it to melt and the mixture to develop a smooth texture.
- Let the cornmeal cheese mixture cook over low heat, stirring occasionally until you see the butter rise to the top.
- Serve hot topped with freshly cracked pepper and sourdough bread for scooping.
Nutrition
Calories: 344kcal | Carbohydrates: 13.6g | Protein: 16.7g | Fat: 24.4g | Saturated Fat: 14.6g | Cholesterol: 78mg | Sodium: 275mg | Potassium: 77mg | Fiber: 0.9g | Sugar: 0.9g | Calcium: 529mg | Iron: 1mg
