What is Kuymak?

Kuymak is a breakfast dish popular in the Black Sea Region, especially in provinces like Trabzon and Rize. Made with corn flour, butter, and local kolot cheese (or similar fatty cheeses), this delicacy is known for its thick consistency and stretchy cheese. Although kuymak is considered an indispensable part of Black Sea cuisine, it has also started to be consumed with great interest in other regions of Turkey. This dish is preferred especially for breakfast due to being both filling and nutritious, and it is essential to serve it hot. For information on this subject and to ask your questions, you can look at the relevant online firms on web pages and review them in detail from there.

What is the Difference Between Kuymak and Mıhlama?

Kuymak and mıhlama are two dishes that are often confused, but there are actually significant differences between them. While mıhlama is a widespread dish in the Eastern Black Sea, kuymak is more prominent as a version consumed in the Western Black Sea. Mıhlama is made only with cheese, butter, and corn flour, whereas kuymak generally includes water in addition to corn flour and cheese. Also, the type of cheese used in mıhlama is different, with Trabzon cheese or string cheese being preferred. Although the main ingredients of both dishes are similar, the differences in preparation and ingredients used significantly affect their taste.

How is Kuymak Made?

Making kuymak is a quite simple but careful process. First, butter is melted and heated in a pan. Then, corn flour is added and lightly roasted. Water is added to the roasted corn flour and stirring continues. When the mixture begins to boil, local kolot cheese is added. Kuymak is ready when the cheese melts and is evenly distributed in the mixture. It is important for the cheese to melt well and distribute evenly in the mixture while cooking kuymak, as the stretchy nature of the cheese is one of the elements that make this dish unique. Served hot, kuymak offers a complete flavor feast when consumed with bread.