Kuymak (Mihlama)

5 from 2 votes

Kuymak, also known as Mıhlama or Muhlama, is a hot Turkish Black Sea dish made with butter, cornmeal, water, and stretchy cheese. Serve it straight from the pan with warm bread or simit.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Snack

Cuisine: Turkish

Diet: Gluten Free, Halal, Vegetarian

Servings: people

Calories: 294kcal

Author: Ayla Clulee

Ingredients

3 ½ tablespoon butter (50 grams)
3 tablespoon cornmeal (24 grams)
½ cup tap water (120 ml)
2 cups cheese (Cecil, Trabzon, kolot or kasar cheese) (200 grams)
¼ cup boiling water (60 ml)
¼ teaspoon salt

US Customary - Metric

Instructions

Melt the butter in a sahan or nonstick skillet over medium heat. Let it bubble gently without burning.
Add the cornmeal and stir gently with a wooden spoon or silicone spatula. Lower the heat and cook for 2 to 3 minutes, until the cornmeal turns lightly golden.
Add the water and stir until the cornmeal absorbs it and the mixture thickens.
Add the grated cheese and stir gently over low heat until it melts through the cornmeal.
Pour in the boiling water and continue cooking until the mixture becomes glossy and butter rises to the surface.
Taste and add salt if needed. Serve immediately with warm bread or simit.

Notes

Use medium cornmeal, not cornstarch. In the UK, cornflour means cornstarch and will not work in this recipe.
Choose cheese that melts and stretches well. Kolot, Trabzon, Çeçil, and aged Kaşar are traditional options. Low-moisture mozzarella is a practical substitute, but it has a milder flavor.
Feta, ricotta, halloumi, and other cheeses that do not melt into long strands will not give you the right texture.
A copper sahan is traditional, but a nonstick skillet works well.
Keep the heat low after adding the cheese. Overcooking can make the cheese firm and rubbery.
The Kuymak is ready when the mixture looks glossy and butter rises to the surface.
Serve it immediately. Kuymak firms up quickly as it cools.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water, knowing that it will not return to the same stretchy texture.

Nutrition