Kuymak (Mihlama)
Kuymak (or Mihlama) is a delicious regional breakfast dish originating from Turkey's northern Black Sea Region.
Servings: 4 people
Calories: 177kcal
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 sahan
- 1 wooden spoon
Ingredients
- 3 ½ tablespoon butter
- 3 tablespoon cornmeal
- ½ cup tap water
- 2 cups cheese (Cecil, Trabzon, kolot or kasar cheese)
- ¼ cup boiling water
- ¼ teaspoon salt
Instructions
- Melt the butter in a sahan or a pan on medium heat and let it lightly brown before adding the cornmeal.
- Stir them gently with a wooden spoon until they are nicely combined.
- Lower the heat and keep stirring until the cornmeal turns slightly brown.
- Add the water and let them cook until the cornmeal absorbs the water before adding the cheese.
- Keep stirring the mixture to make sure the cheese has melted and nicely combined with the cornmeal.
- Add the boiling water and let the kuymak cook further until the water is absorbed and the butter appears on the surface.
Notes
- Slowly stir the cornmeal and the cheese together until the cheese becomes stringy and gummy at the same time.
- Using the right type of cheese for this dish is essential. Fresh cheeses such as feta or ricotta wouldn't work. The best cheeses are aged unpasteurized cow cheese that would string when heated.
- Kuymak (or Mihlama) is best when served warm and freshly made. The Cheese would lose its stringiness when cold and the texture would get rubbery.
- This delicious Turkish breakfast item is ready in 15 minutes and only requires 3 main ingredients!
- The best way to cook Kuymak - Mihlama is to use a wooden spoon or a silicon spatula.
Nutrition
Calories: 177kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 695mg | Potassium: 306mg | Fiber: 1g | Sugar: 1g | Vitamin A: 588IU | Calcium: 56mg | Iron: 1mg