Kuymak (Black Sea Cheese Fondue)
A Black Sea breakfast of cornmeal cooked in plenty of butter with stretchy melted cheese, eaten straight from the pan with bread.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Serves
- 2
- Level
- Medium
Ingredients
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Method
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The story of this dish
Kuymak, also called mıhlama, comes from the village and highland-pasture cooking of the eastern Black Sea coast. The name changes with the place: it's mostly kuymak in Trabzon and mıhlama around Rize, and some locals insist the two are made slightly differently. The core never changes: butter, cornmeal and local melting cheeses.
Maize arrived from the Americas and became the staple grain of the Black Sea region, turning into the backbone of dishes from cornbread to kuymak. Today it is loved all over Turkey as a symbol of Black Sea breakfasts and summer highland festivals.
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