Kuymak-Mıhlama

Cheesy Dip 

• 6 T. Butter
• 6 T. Cornmeal
• ¼ tsp. Salt
• 1 c. Water
• 10 oz. (3 c.) Shredded Mozzarella Cheese

1. In Turkey, we use a copper frying pan which works best, but you may use whatever you have on hand. Place the frying pan over medium-high heat and melt Butter completely.
2. Allow Butter to bubble for a few minutes. Just as it starts to brown add Cornmeal.
3. Use a spoon or spatula to stir the Cornmeal while it bubbles and begins to turn slightly golden.
4. Stir in Salt and Water. Continue stirring until bubbly.
5. Add Cheese and stir gently until melted together and Butter begins to come to the surface.
6. Remove from heat and serve immediately. This dip needs to be eaten while hot; once it cools it hardens. Use pita bread, flour tortillas or any bread of your choice to scoop up the cheesy dip and enjoy!

*This dish is most famous in the Black Sea region of Trabzon and Rize; however it is enjoyed throughout the entire country. It is called either kuymak or mıhlama depending on the location. It is a delicious addition to any Turkish breakfast, kahvaltı, or simply enjoyed as a snack or appetizer. This recipe is delicious but not nearly so as the original in the Black Sea region where they use village cheese. If ever you are able to visit, make sure you order kuymak or mıhlama and be prepared to eat too much because it is just too good! 🙂

Cooking the Cornmeal with the Butter

Adding Cheese and allowing it to melt together

Butter is rising to the surface and it is ready to serve

Enjoying it with bread

Enjoying it with flour tortillas. As you can see, a good kuymak or mıhlama will be very stringy!