Muhlama (High Fat) Calories

To make Muhlama, melt butter in a pan, briefly toast the cornmeal, then gradually stir in hot water. Once the mixture thickens, add a melting cheese and cook gently until it has melted and become stretchy.

Muhlama and kuymak are often names for closely related Black Sea cornmeal-and-cheese dishes. Their names and recipes vary by locality and household, so there is no single, universal distinction; the cheese, cornmeal, and butter proportions may differ.

Muhlama traditionally uses a cheese that melts smoothly and stretches; kolot cheese is a common choice in the Black Sea region. If you cannot find it, use a good melting cheese, and adjust added salt to account for the cheese's saltiness.

Muhlama usually fails to stretch when the cheese does not melt well or is not the right type. Add the cheese after the cornmeal mixture has thickened, keep the heat low, and stir just until the cheese melts.

Muhlama comes from the Black Sea region of Türkiye, especially its eastern part. It is a traditional regional dish, and closely related versions may be called kuymak or have different ingredient proportions from one locality to another.

Fine-ground cornmeal is commonly used for Muhlama because it blends more smoothly with the liquid and butter. Toast it briefly rather than letting it brown heavily, then add hot water gradually while stirring to prevent lumps.

Muhlama is usually served hot with bread for dipping; cornbread is a particularly fitting choice. Black tea is also common at a Turkish breakfast, while fresh vegetables or salad can balance the richness of the dish.

Store leftover Muhlama in a covered container in the refrigerator and eat it within a few days. It firms up as it cools, so reheat it gently in a pan with a small splash of water, stirring until creamy.

Muhlama is a filling dish that is high in fat because it contains butter and cheese. For a lighter version, use less of both, serve a smaller portion, and pair it with vegetables or salad.