Black Sea style melted cheese Calories

Black Sea style melted cheese is commonly made with kolot, a regional cheese that melts well. Other stretchy melting cheeses can work, but choose one that softens smoothly rather than releasing a lot of oil.

To make Black Sea style melted cheese, melt butter in a pan, briefly cook cornmeal if your recipe uses it, then add the cheese. Stir gently over low heat until melted and stretchy, and serve immediately.

Black Sea style melted cheese is related to kuymak and mıhlama, but recipes can differ in how much cornmeal they use. Kuymak and mıhlama typically rely on cornmeal as a defining ingredient, while this dish puts melted cheese more prominently at the center.

Black Sea style melted cheese may not stretch if the cheese is not suited to melting or the pan is too hot. Use a good melting cheese, keep the heat low after adding it, and warm it gently rather than letting it fry.

Black Sea style melted cheese is usually served hot with bread for dipping; cornbread is a fitting regional choice. Its rich, salty taste also pairs well with simple, unsalted sides rather than other heavily seasoned foods.

Yes, Black Sea style melted cheese can be made without cornmeal for a more cheese-forward result. Melt the cheese with butter over low heat, stirring gently; the finished dish will be less thick than versions that include cornmeal.

Black Sea style melted cheese can turn oily when it is heated too quickly or for too long, causing the fat to separate from the cheese. Use low heat and take the pan off the stove as soon as the cheese melts.

Yes, you can reheat leftover Black Sea style melted cheese after storing it covered in the refrigerator. It firms up as it cools, so warm it gently in a pan with a small splash of water or milk, stirring until soft.

To make Black Sea style melted cheese lighter, use less butter and a moderate amount of cheese, and avoid adding extra butter at the end. Serve a smaller portion with bread and fresh vegetables instead of making the dish richer.