Kuymak is a warm, hearty breakfast from Turkey’s Black Sea region, made by melting fresh Kashar cheese with cornmeal and butter. Serve it hot in the skillet with bread.
Bring the water to a boil and slowly add the cornmeal. Cook over low heat, stirring constantly to prevent lumps.
Add the butter to the mixture and continue stirring until it melts completely.
Caution: Keep the heat low and add the grated cheese a little at a time. Stir until it melts completely and becomes stringy.
Bring the kuymak to the table in the skillet it was cooked in and serve immediately with warm bread.
Important: Keep the heat low when adding the cheese, or it may clump and release its fat. Allergen: Contains dairy (butter and cheese). Caution: Kuymak cools and thickens quickly, so bring it to the table and serve promptly.
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