Kuymak

Kuymak

A traditional serving of Kuymak

Kuymak is a traditional dish from the Black Sea Region of Turkey, known for its rich and creamy texture. It is a type of fondue made primarily with cornmeal, butter, and a special type of cheese known as Trabzon cheese or koloti cheese. This dish is particularly popular in the provinces of Trabzon, Rize, and Artvin.

Ingredients

The main ingredients of Kuymak include:

• Cornmeal: A staple in the Black Sea region, providing the base for the dish.
• Butter: Traditionally, high-quality butter is used to enhance the flavor.
• Cheese: The cheese used is typically a local variety such as Trabzon or koloti cheese, which melts well and gives Kuymak its distinctive texture.
• Water: Used to adjust the consistency of the dish.
• Salt: To taste, though often the cheese provides sufficient saltiness.

Preparation

The preparation of Kuymak involves a few simple steps:

1. Melting the Butter: A generous amount of butter is melted in a pan over medium heat. 2. Adding Cornmeal: Once the butter is melted, cornmeal is added and stirred continuously to prevent lumps. 3. Incorporating Water: Water is gradually added to the mixture, stirring constantly until the cornmeal is cooked and the mixture thickens. 4. Adding Cheese: The cheese is added last, allowing it to melt and blend into the mixture, creating a smooth and stretchy texture. 5. Serving: Kuymak is typically served hot, directly from the pan, and is often accompanied by fresh bread.

Cultural Significance

Kuymak is more than just a dish; it is a cultural symbol of the Black Sea region. It is often enjoyed during breakfast or as a hearty snack. The dish is a reflection of the region's agricultural practices, particularly the cultivation of corn and the production of local cheeses.

Variations

While the basic recipe for Kuymak remains consistent, there are regional variations:

• Mıhlama: In some areas, Kuymak is referred to as Mıhlama, though the ingredients and preparation are similar.
• Additional Ingredients: Some variations include the addition of ingredients like eggs or different types of cheese to alter the flavor and texture.

Related Pages

• Turkish cuisine
• Black Sea Region
• Cornmeal
• Cheese

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Kuymak served with bread

See Also

• Fondue
• Polenta
• Cheese fondue