Türkiye
Photo: Basak, CC BY-SA 4.0, croppedKuymak
kuymak / muhlama
/kujˈmak/kooy-MAHK
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- Taste
- RichSavory
- Made with
- CornDairy & cheese
History
Kuymak, called muhlama in some places, is cornmeal cooked in a lot of butter and then melted with a stretchy local cheese until it forms a long, rich, cheesy dish that pulls into strings. It comes from the highlands of the eastern Black Sea region, especially the yayla, mountain summer pastures above Trabzon and Rize, where families brought their cows in summer and made butter and cheese. It is cooked in a copper pan and eaten hot from the pan with bread for breakfast. The dish is also known among the Pontic Greeks who lived in the region, as havitz. Butter from the yayla is considered the key.
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