Muhlama Recipe (Kuymak / Mıhlama)
Muhlama, also known as kuymak or mıhlama, is a traditional Black Sea Turkish breakfast dish made with butter, cornmeal and stretchy melted cheese. Served hot from the pan with warm bread, it is rich, comforting and ready in about 20 minutes.
Ingredients
- 60 g unsalted butter about 4 tablespoons
- 45 g fine yellow cornmeal about 5 tablespoons
- 300 ml warm water about 1 1/4 cups
- 250 g kolot cheese Trabzon-style melting cheese, dil peyniri, or suitable melting cheese, grated or finely torn
- A small pinch of salt only if needed
Instructions
- Grate or finely tear the cheese before cooking. Have the bread and breakfast accompaniments ready, because muhlama is best served immediately.
- Place a small copper pan or heavy skillet over medium-low heat. Add the butter and melt completely. Let it foam gently for about 30 seconds without burning.
- Add the fine yellow cornmeal. Stir continuously for 2 to 3 minutes, until the cornmeal has absorbed the butter and smells lightly toasted.
- Slowly pour in the warm water while stirring continuously. Cook for 3 to 4 minutes, stirring often, until the mixture becomes smooth and creamy with no dry lumps.
- Reduce the heat to low. Add the grated or torn cheese evenly over the cornmeal base. Let it warm briefly, then stir gently until the cheese melts through the mixture.
- Continue cooking gently for 2 to 4 minutes, until the muhlama is glossy, stretchy and small pools of butter appear on the surface.
- Taste before adding salt. Serve immediately in the hot pan with warm bread, Turkish tea and fresh breakfast accompaniments.
Notes
Use fine yellow cornmeal, not cornstarch.
For the most traditional result, use kolot cheese or a suitable Trabzon-style melting cheese. Outside Türkiye, use full-fat low-moisture mozzarella mixed with mild provolone or young kaşar-style cheese.
Do not cook the cheese over high heat; gentle heat gives a smoother texture and better cheese pull.
Muhlama is best eaten immediately. Leftovers can be refrigerated for up to 2 days, but reheated muhlama will not be as stretchy as freshly cooked.
Nutrition:
Serving Size: 1 smaller breakfast portion
Calories: Approximately 325 kcal
Carbohydrates: Approximately 10 g
Protein: Approximately 14 g
Fat: Approximately 26 g
Saturated Fat: Approximately 16 g
Sodium: Varies according to cheese used
Calories: Approximately 325 kcal
Carbohydrates: Approximately 10 g
Protein: Approximately 14 g
Fat: Approximately 26 g
Saturated Fat: Approximately 16 g
Sodium: Varies according to cheese used