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Mihlama with cheese Calories
Cheese-based Black Sea regional dish, rich in fat and protein
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Mihlama with cheese (180 g) has 513 calories. That works out to 285 calories per 100 g. It contains 25.6 g of carbs, 20.7 g of protein, 37.4 g of fat and 1.1 g of fiber. Its 432 mg of Phosphorus covers 62% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Mihlama with cheese Nutrition Facts
Selected: 1 serving (medium) · 180 g
513
KCAL / 180G
Carbs
25.6g
· 9% DV
Protein
20.7g
· 41% DV
Fat
37.4g
· 48% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 20% · Protein 16% · Fat 64%
Mihlama with cheese nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 513 kcal | |
| Total fat | 37.4 g | 48% |
| Saturated fat | 21.24 g | 106% |
| Trans fat | 0.72 g | |
| Sodium | 756 mg | 33% |
| Total carbohydrate | 25.6 g | 9% |
| Fiber | 1.1 g | 4% |
| Protein | 20.7 g | 41% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Mihlama with cheese?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 513 kcal |
| 1 tablespoon (small) | 20 g | 57 kcal |
| 2 tablespoon (medium) | 40 g | 114 kcal |
| 1 piece (half) | 90 g | 257 kcal |
| 100 g | 100 g | 285 kcal |
| 1 serving (small) | 120 g | 342 kcal |
| 1 cup (medium) | 220 g | 627 kcal |
| 1 serving (large) | 250 g | 713 kcal |
| 1 pack (whole) | 400 g | 1140 kcal |
Calculated from 285 calories per 100 g.
Frequently Asked Questions About Mihlama with cheese
What is mihlama with cheese?
Mihlama with cheese is a hot, stretchy Black Sea dish made by cooking cornmeal with butter and liquid, then melting cheese into it. It is usually served straight from the pan, often with bread for dipping.
How do you make mihlama with cheese?
Mihlama with cheese is made by gently toasting cornmeal in butter, stirring in water or milk, and adding cheese once the mixture thickens. Keep stirring over low heat until the cheese melts and the dish turns stretchy, then serve immediately.
What cheese is used in mihlama with cheese?
Mihlama with cheese traditionally uses kolot, a regional cheese from Turkey’s Black Sea area. Telli cheese is another option. If neither is available, choose a mild cheese that melts and stretches well, and adjust added salt to the cheese’s saltiness.
Is mihlama with cheese the same as kuymak?
Mihlama with cheese and kuymak are often names for very similar, sometimes identical, Black Sea dishes. Recipes and naming vary by area and household, so there is no single distinction in ingredients or preparation that applies everywhere.
Why doesn’t mihlama with cheese stretch?
Mihlama with cheese may not stretch if the cheese does not melt well or the mixture is cooked for too long. Use kolot or another stretchy melting cheese, add it after the cornmeal has cooked, and take the pan off the heat as soon as it melts.
What do you eat with mihlama with cheese?
Mihlama with cheese is commonly eaten with bread, especially cornbread, which is dipped into the hot mixture. For a fuller table, serve it with a simple salad or olives rather than another rich, heavy dish.
Where does mihlama with cheese come from?
Mihlama with cheese comes from the food traditions of Turkey’s Black Sea region. Cornmeal, butter, and locally made cheese are central to the dish, while its name and the proportions used vary across the region.
Can you make mihlama with cheese using milk instead of water?
Yes, mihlama with cheese can be made with milk instead of water. Milk gives the mixture a creamier texture; pour it in gradually after toasting the cornmeal and stir continuously to prevent lumps before adding the cheese.
How do you store and reheat leftover mihlama with cheese?
Store leftover mihlama with cheese in a covered container in the refrigerator and eat it within a few days. Reheat it gently in a pan with a small splash of water, stirring as it warms; it may not become as stretchy as when freshly made.
Is mihlama with cheese a healthy breakfast?
Mihlama with cheese provides protein, but butter and cheese also make it a rich, high-fat dish. Enjoy a moderate serving alongside lighter foods such as tomatoes or salad; having large portions frequently may crowd out a more varied breakfast.
Mihlama with cheese Vitamins & Minerals
Vitamins
B12
0.99µg · 41% DV
Vitamin A
324µg · 36% DV
B2
0.4mg · 31% DV
Biotin
5.76µg · 19% DV
Minerals
Phosphorus
432mg · 62% DV
Calcium
576mg · 58% DV
Sodium
756mg · 33% DV
Selenium
15µg · 27% DV
Potassium ⭐
198mg · 6% DV
Mihlama with cheese Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Mihlama with cheese
To burn the 513 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Mihlama with cheese?
Mihlama with cheese is a hot, pan-served dish from Turkey’s Black Sea region, made with cornmeal, butter and melting cheese. As it cooks, the cheese turns stretchy and the mixture thickens into a rich, spoonable dish. It is often brought straight to the table in the pan and shared while still warm.
In its home region, it is a popular breakfast, usually eaten by dipping bread into the buttery mixture; elsewhere, it makes a hearty brunch or comfort-food meal. The cheese and butter give it a substantial amount of fat, alongside some protein. For a fresher, lighter-feeling plate, serve a modest portion with tomatoes or greens, and enjoy it before it cools and firms up.
How Nutritious Is Mihlama with cheese?
Nutrient density
Medium
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
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.
Is Mihlama with cheese 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 Mihlama with cheese Contain Allergens?
Contains these allergens:
Which Diets Is Mihlama with cheese Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Mihlama with cheese Fat Profile
SATURATED
21.24g
MONOUNSATURATED
10.08g
POLYUNSATURATED
1.62g
Omega 6:3 ratio 5.3:1
Above the ideal 4:1 (5.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.