Mihlama ( Kuymak) Recipe
Roasted cornmeal, known as mihlama or kuymak, is a special traditional dish that is very common in the Black Sea Region and is consumed especially for breakfast. Although the cheese used differs from region to region, it is generally made with Trabzon Cheese or Kolot Cheese. Enjoy your meal!
Ingredients:
For 4 people
🕐 Preparation: 20 min.
🕐 Cooking: 20 min.
| Cornflour (Thick Drawn) | 4 | Tbsp | ||
| Trabzon Cheese (Any Cheese That Melts) | 300 | Grams | ||
| Butter (Preferably Trabzon) | 4 | Tbsp | ||
| Water | 2 | Cup |
Instructions:
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Melt the butter in a copper pan with a handle and heat it on low heat without burning it. When the oil becomes foamy, add coarsely ground corn flour (corn semolina) gradually. Stir continuously with a wooden spoon until the cornmeal turns brown.
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Slowly add 1 glass of cold water to the roasted corn flour and continue mixing. When the water is gone, add 1 more glass of water and eat it. When the corn flour swells, add the shredded cheeses and continue mixing quickly.
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When the setting takes color and comes on top of the butter, the cheeses will also be melted and stretching. Check with ventilation. You can take the mihlama hot, without freezing, to the table immediately and serve with fresh corn bread (or village bread). Bon Appetit!
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