A beloved Black Sea breakfast dish made by melting fresh kashar cheese with cornmeal and butter. Served hot with bread, it is famous for its stretchy texture.
Melt the butter, add the cornmeal, and cook over low heat for 3–4 minutes.
Slowly pour in the water and cook over low heat, stirring, for 5 minutes.
Add the cheese and cook over low heat, stirring, for 5–6 minutes, until fully melted and stretchy.
Serve immediately, hot in the skillet, with bread.
Best eaten hot; the cheese firms up as it cools, so reheating is not recommended. Contains dairy. Check packaged ingredient labels for other allergens.
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