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A copper pan filled with bubbling Muhlama and a wooden spoon lifting the stretchy cheese.

Authentic Turkish Muhlama (Cheese & Cornmeal Fondue)

67kcal
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Prep 5 minutes
Cook 15 minutes
Total 20 minutes
A traditional Black Sea breakfast dish made with toasted cornmeal, rich butter, and melting local cheese for a stretchy, savory experience.
Servings 2 people
Course Breakfast
Cuisine Turkish

Ingredients

  • 1 tbsp Butter
  • 2 tbsp Yellow Cornmeal
  • 1 cup Cold Water
  • 1 handful Unsalted String Cheese, Kolot, or Mozzarella
  • Salt (to taste)

Equipment

  • Copper Sahan (or Small Skillet): Copper provides the best heat distribution for this dish.
  • Wooden Spoon: Essential for constant stirring to prevent the cornmeal from sticking.

Method

  1. Melt the butter in a copper pan or small skillet over medium heat until it foams.
    Melting a large knob of butter in a traditional Turkish copper pan.
  2. Add the cornmeal and stir constantly until it turns a beautiful golden-brown color.
    Sautéing cornmeal in butter until golden for Turkish Kuymak.
  3. Pour in the cold water while stirring rapidly to prevent lumps.
    Adding cold water to roasted cornmeal and butter mixture.
  4. Continue stirring as the mixture thickens into a smooth, bubbling paste.
    Stirring a thickening cornmeal sauce for Muhlama.
  5. Add the shredded or string cheese over the top.
    Adding a handful of string cheese to the bubbling cornmeal base.
  6. Stir gently until the cheese is fully melted and integrated into the sauce.
    Melting cheese into a cornmeal and butter base for a stretchy texture.
  7. Serve immediately in the pan while the cheese is hot and stretchy.
    Serving a hot pan of Turkish Muhlama on a breakfast table.

Nutrition

Calories67kcalCarbohydrates13gProtein1gFat1gSaturated Fat0.3gPolyunsaturated Fat0.3gMonounsaturated Fat0.3gTrans Fat0.01gCholesterol0.3mgSodium64mgPotassium36mgFiber1gSugar3gVitamin A3IUCalcium23mgIron0.5mg

Video

Notes

For a truly authentic experience, don't stir the cheese too much once it's melted. Let it sit for a minute so the butter can rise to the top—this "butter pool" is the hallmark of a professional Black Sea Muhlama! Serve at 70-80°C (158-176°F) for maximum stretch.

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