1 serving (medium) of Kuymak (150 g) has 405 calories. That works out to 270 calories per 100 g. It contains 27 g of carbs, 14.3 g of protein, 27 g of fat and 1.8 g of fiber. Its 1.2 µg of B12 covers 50% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.

What is Kuymak?

Kuymak is a hot dish from Turkey’s Black Sea region, made by cooking cornmeal in butter and stirring in a locally used melting cheese. As the cheese melts, the mixture turns thick, glossy and stretchy, with a savoury, buttery flavour.

It is usually brought to the table straight from the pan, especially at breakfast, with bread for scooping; tea is a familiar accompaniment. Kuymak is filling and energy-dense, with some protein from the cheese, but butter makes it rich. For a lighter meal, serve a modest portion alongside fresh tomatoes and greens, and let the kuymak be the centrepiece rather than pairing it with several other rich dishes.

Kuymak Nutrition Facts

Selected: 100 g

270

KCAL / 100G

Carbs

18g

· 7% DV

Protein

9.5g

· 19% DV

Fat

18g

· 23% DV

Fiber

1.2g

· 4% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 26% · Protein 14% · Fat 60%

Kuymak Vitamins & Minerals

Vitamins

B12

0.8µg · 33% DV

Biotin

8µg · 27% DV

Vitamin A

180µg · 20% DV

0.22mg · 17% DV

Minerals

Calcium

260mg · 26% DV

Phosphorus

180mg · 26% DV

Sodium

420mg · 18% DV

Selenium

7µg · 13% DV

How Nutritious Is Kuymak?

Nutrient density

Medium

55/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

33/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Kuymak Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Kuymak

To burn the 270 calories in 100 g:

🚶

67min

Walking (5 km/h)

🏃

28min

Running (8 km/h)

🚴

37min

Cycling

🏊

31min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Kuymak Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Kuymak Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Kuymak Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Kuymak Fat Profile

SATURATED

10.5g

MONOUNSATURATED

5.2g

POLYUNSATURATED

1.1g

⚖️

Omega 6:3 ratio 4.5:1

Above the ideal 4:1 (4.5:1).

Compare Kuymak

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Kuymak vs Chicken Wrap75 kcal more per 100 g

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Kuymak vs Protein Bar80 kcal fewer per 100 g

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Foods Similar to Kuymak

🧴

Hawthorn Vinegar

18 kcal

🌯

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210 kcal

🌯

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195 kcal

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350 kcal

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🧇

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Frequently Asked Questions About Kuymak

What is Kuymak, the Turkish Black Sea dish?

Kuymak is a hot, savory dish from Turkey’s Black Sea region, made by cooking cornmeal with butter and melting cheese into it. It is traditionally served straight from the pan while the cheese is still soft and stretchy.

What cheese is traditionally used in Kuymak?

Kuymak is traditionally made with local cheeses such as kolot or Trabzon cheese, which melt smoothly and stretch. Outside the region, choose a mild cheese that melts well; the exact flavor and texture will vary with the substitute.

Why is my Kuymak not stretchy?

Kuymak may not stretch if the cheese does not melt smoothly, the mixture is too dry, or it is cooked too long after adding the cheese. Use a suitable melting cheese and take the pan off the heat as soon as it comes together.

Is Kuymak the same as mıhlama?

Kuymak and mıhlama often refer to very similar cornmeal, butter, and cheese dishes from Turkey’s Black Sea region. The names and small recipe differences vary by locality, so there is no single distinction that applies everywhere.

How do you eat Kuymak?

Kuymak is usually eaten hot, often by dipping pieces of bread into the buttery, melted-cheese mixture. Serve it directly from the pan; as it cools, the cheese firms up and becomes less stretchy.

Can you make Kuymak without kolot cheese?

Yes, you can make Kuymak with another cheese that melts well, such as a mild mozzarella or a suitable local melting cheese. The result will not taste exactly like the Black Sea version, and very salty or oily cheeses can change the balance.

Why does butter separate on top of Kuymak?

A little butter pooling on top is common in Kuymak, but a large greasy layer can mean there is too much butter or the mixture has separated during cooking. Use moderate heat and stop cooking once the cheese has melted.

Is Kuymak a breakfast food?

Yes, Kuymak is commonly served for breakfast in Turkey’s Black Sea region. It is best made just before serving, since the cheese turns firmer as it sits; bread is a traditional accompaniment.

Can you reheat leftover Kuymak?

Yes, reheat leftover Kuymak gently in a pan over low heat, adding a small splash of water if it has become too firm. Refrigerate it in a covered container and eat it within a few days; reheated cheese may not stretch as well.

Can Kuymak be made with water instead of milk?

Yes, Kuymak is commonly made with water rather than milk. Water lets the cornmeal cook without adding another dairy ingredient, while the cheese and butter provide the dish’s creamy, rich texture.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026