Kuymak , It is one of the indispensable foods of the Black Sea region mostly for breakfast. Some say it is the mıhlama and the mıhlama is the muhlama . But they all taste the same.
Kuymak is a very popular dish in Samsun from Artvin, Ordu, Giresun, Gumushane, Trabzon, Rize, Artvin, Corum, Sivas, Tokat, Amasya and Erzurum. Kuymak is a Turkish word and is used to describe barley and wheat lepas prepared without cheese in other regions of Anatolia.
How to do Kuymak ?
Ingredients: - 1/5 kg water - 3 cups corn flour - 250 gr butter - 300 gr wire cheese - 1 tablespoon salt
Fabrication: Heat your butter to a warm pink, add water and salt. Add cold water corn flour to the first mix. Bake 15 minutes on low heat. Put 300 grams of wire cheese on it. Cook for 5 more minutes and hot served.
Trabzon Method
After the oil is melted, grill with corn flour.
When the oil begins to be released, 'cold water' is added. Minzi cheese or unleavened cheese can be put. Stirring is stopped during boiling. Continues to cook in the middle fire and hot served.
