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Main dishes

Kuymak (Mihlama)

AB ABIRZ KITCHEN Follow
🕐 10 min 👁 19 Channel post →

A traditional, rich, and gooey hot dish from the Turkish Black Sea region made with butter, cornmeal, and stretchy melted cheese.

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Ingredients

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Method

1

Melt the butter in a small skillet or saucepan over medium heat.

2

Add the cornmeal and sauté, stirring constantly, for 2–3 minutes until it takes on a light golden hue and a pleasant nutty aroma.

3

Gradually pour in the water, add the salt, and mix thoroughly so there are no lumps. Cook until thickened.

4

Add the grated or small-chunked Suluguni and semi-hard cheese.

5

Cover the pan with a lid and cook over medium heat for 2–3 minutes until the cheese begins to melt.

6

Gently stir everything together until smooth and stretchy. Then leave it on the heat for another 1–2 minutes without stirring, allowing droplets of melted butter to rise to the surface—this is a key sign of a properly made kuymak.

7

Serve immediately while piping hot, paired with fresh warm bread or flatbreads.

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