Kuymak, made by melting and mixing corn flour and butter with fresh kaşar cheese, is one of the warm and filling breakfast delights of the Black Sea region. It's served hot in the pan and eaten with bread.
Bring the water to a boil and slowly add the cornmeal, stirring constantly over low heat to prevent lumps from forming.
Add the butter to the mixture and keep stirring until it has completely melted.
Careful: keeping the heat low, add the grated cheese little by little, stirring until it fully melts and reaches a stringy consistency.
Bring the kuymak to the table in the pan you cooked it in and serve immediately with hot bread.
Important: Keep the heat low when adding the cheese, otherwise it can clump and separate its fat. Allergen: contains dairy products (butter, cheese). Note: Kuymak cools and thickens quickly, so bring it to the table without delaying service.
If you keep stirring the mixture after adding the cheese until it reaches a stringy consistency, the kuymak gains a more satisfying texture. If you can't find fresh kaşar, a low-salt mihaliç cheese can give a similar result.
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