Let the Breads Be Banished: Mıhlama
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Preparation Time20 mins
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Cook Time20 mins
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Getting its flavor from real Trabzon cheese and fine corn flour, mihlama (also known as muhlama , made under the name kuymak in Trabzon) should not be a reason for you to go to the Black Sea.
After finding the right products and following the recipe correctly, you can prepare mihlama, or kuymak, as it is also known , at home and turn your breakfast table into a feast. Let the bread be cut and the tea brewed.
Ingredients
Follow the directions
1
Stepptransfer-the-butter-to-the-pan-melt-over-low-heat-until-it-bubblesp
2
Steppadd-corn-flour-little-by-little-and-start-roasting-the-corn-flour-with-a-wooden-spoonp
3
Steppwhen-the-corn-flour-takes-color-add-waterp
4
Steppadd-the-trabzon-cheese-you-have-cut-into-pieces-to-the-corn-flour-swollen-in-boiling-water-and-mixp
5
Steppcook-the-mihlama-over-low-heat-stirring-in-betweenp
6
Stepponce-it-reaches-the-butter-and-takes-color-serve-it-hot-without-leaving-it-waiting-share-with-your-loved-onesp
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