Kelecos is a cornmeal-based dish from the Black Sea region, made by cooking cornmeal in a skillet with butter and fresh cheese. Similar to mihlama, this Rize specialty has a thicker, more pronounced cornmeal texture.
Bring the water to a boil, then slowly add the cornmeal. Cook over low heat, stirring constantly, for 8–10 minutes.
Add the butter and let it melt.
Add the cheese and cook over low heat, stirring for 5–7 minutes, until it melts and blends into the mixture. Adjust the salt to taste.
Serve hot.
Best eaten fresh and hot; it firms up as it cools. Add a little water when reheating to soften the texture. Allergen: Based on the ingredient list, this dish contains milk and dairy products. Check package labels for other allergens.
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