Muhlama – Turkish cheesy dish with cornmeal Recipe
Muhlama is a thick, stretchy dish made from cheese, butter, and cornmeal, popular in Turkey’s mountainous Black Sea region. It’s most often served for breakfast, straight from the pan, with pieces of bread dipped into the hot, cheesy center. The flavor is a bit like a cross between fondue and polenta, but it’s simpler and more buttery.
This dish captures the essence of Turkish Black Sea comfort food: minimal ingredients, maximum flavor, and a wonderfully stretchy, buttery texture that makes it perfect for sharing at the table.
Chef's tips
Use a cheese that melts smoothly but still has some flavor—something between a mild melting cheese and a slightly aged one works best. Keep the heat low once the cheese is added so it melts gently without becoming greasy or rubbery.
How to serve
Serve straight from the pan in the center of the table, with plenty of fresh, crusty bread for dipping. Pair it with a spread of olives, sliced tomatoes, cucumbers, and a pot of strong black tea for a Turkish-style breakfast.
Ingredients
- butter - 60 g
- cornmeal finely ground, not polenta - 40 g
- water hot - 200 ml
- yellow cheese well-melting, coarsely grated - 200 g
- salt or to taste, depending on how salty the cheese is - 0.25 teaspoons
Preparation
- In a medium pan, melt the butter over medium heat until it starts to foam lightly but does not brown.
- Add the cornmeal and stir constantly with a spoon or whisk for 3–4 minutes, until the cornmeal is lightly toasted and smells nutty.
- Gradually pour in the hot water, stirring all the time to avoid lumps. Cook for 3–4 minutes over low heat, until the mixture thickens to the consistency of thick porridge.
- Reduce the heat to very low, lightly season with salt, and sprinkle the grated cheese evenly over the surface.
- Leave over very low heat for 3–5 minutes without stirring, until the cheese is completely melted and stretchy and small bubbles of butter appear around the edges.
- Gently stir from the edges toward the center so the cheese combines with the corn mixture, but don’t fully break up the stretchy strands.
- Serve the muhlama immediately in the pan, placing it on the table so everyone can scoop portions with pieces of bread.
Storage
Muhlama jest najlepsza świeża, kiedy ser jest ciągnący. Jeśli zostanie, możesz ją schłodzić, a następnego dnia pokroić w plastry i podsmażyć na patelni jak placki – będzie miała inną, ale wciąż smaczną konsystencję.
