Turkish cuisine · Breakfast & Eggs

Kuymak (Cheese Cornmeal Porridge)

A stretchy cornmeal porridge from the Black Sea coast, toasted in butter and stirred with young kaşar cheese.

Ingredients · for 4 servings

• 120 g cornmeal
• 700 ml water
• 100 ml milk
• 120 g butter
• 250 g kaşar cheese (or young gouda)
• 1 tsp salt
• 1 flatbread

Instructions

1. Coarsely grate the kaşar cheese and let it come to room temperature — cold cheese won't stretch into strings later.
2. Melt the butter in a wide pan, ideally cast iron, over medium heat, stir in the cornmeal, and toast it for 4–5 minutes, stirring constantly, until it smells nutty and turns light golden.
3. Gradually pour in the water and milk while stirring, season with salt, and cook over low heat for 8–10 minutes into a smooth, thick porridge.
4. Reduce the heat to its lowest setting and stir in the grated cheese in three batches so it melts evenly without clumping.
5. Keep stirring vigorously with a wooden spoon, lifting the mixture repeatedly, until it turns glossy and pulls into long strings — this takes 3–4 minutes.
6. Bring the pan straight to the table and eat the kuymak with flatbread right from the middle, while the cheese still stretches.