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Cuisine
Also known as mihlama in the region, kuymak holds a very important place in Trabzon culture. Cooked slowly in a copper pan, the secret of this delicacy is the stretching cheese and the butter rising to the top. It is generally served hot with cornbread.
Ingredients
- 2 tablespoons of Trabzon butter
- 2 tablespoons of cornmeal
- 1 cup of water
- 1 bowl of grated kolot cheese
- 1 teaspoon of salt
Preparation
- Melt the butter in a copper pan and heat gently until it foams.
- Add the cornmeal and roast until its color turns slightly and it smells fragrant.
- Add water and salt, allowing the flour to absorb the water, and bring to a boil.
- Add the kolot cheese to the boiling mixture, and cook on low heat without stirring until the cheese melts and butter rises.
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