Black Sea Flavor: Kuymak
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Preparation Time2 mins
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Cook Time10 mins
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View174
Although there are many debates about its name, it is a recipe whose name can never surpass its taste. This recipe, also known as muhlama or mihlama, is a wonderful flavor gifted to Turkish cuisine from the Black Sea region.
It is said that there are differences in its name and preparation, and that it varies from region to region . It is even said that kuymak is different from muhlama because cream is used in it. Some people make the kuymak with clotted cream , some put less butter than they put in the dough. Kolot cheese is also used very frequently. The result is that this recipe, with both names, tastes great!
We believe that you should enjoy the unique harmony of corn flour, butter and cheese, and we leave you with the kuymak recipe . Enjoy your meal! 
Ingredients
Follow the directions
1
Steppfor-the-kuymak-recipe-put-the-butter-in-a-copper-pan-if-possible-and-when-the-butter-melts-and-foams-add-corn-flour-on-topp
2
Stepproast-until-the-corn-flour-changes-color-then-add-a-glass-of-water-and-saltp
3
Stepproast-until-the-water-is-absorbed-and-after-adding-the-water-thoroughly-add-the-kolot-cheesep
4
Steppstir-and-fry-until-the-cheese-melts-completely-and-absorbs-its-waterp
5
Steppafter-the-cheese-melts-add-boiling-water-turn-the-heat-down-when-it-absorbs-the-water-and-reaches-a-stretchy-consistencyp
6
Steppwhen-the-butter-slightly-accumulates-on-the-top-your-tail-is-ready-serve-hot-kuymakp
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