Turkish cuisine · Breakfast & Eggs

Mıhlama with Black Sea Kale

Cornmeal porridge with plenty of butter, kaşar cheese and finely cut kale, stirred into a stretchy mass.

Ingredients · for 4 servings

• 300 g kale
• 150 g medium-fine cornmeal
• 150 g butter
• 250 g kaşar cheese
• 400 ml water
• 1 tsp salt
• 1 flatbread

Instructions

1. Remove the thick ribs from the kale, wash and cut into very fine strips; grate the kaşar cheese coarsely.
2. Blanch the kale in boiling salted water for 8 min., drain in a sieve, shock in cold water and squeeze out firmly.
3. Melt half the butter in a heavy pan, stir in the cornmeal and toast over medium heat for 5–6 min. until it smells nutty and takes on a little color.
4. Gradually pour in hot water and salt while stirring constantly; cook over low heat for 6–8 min. into a thick porridge.
5. Stir in the kale, add the remaining butter and the cheese, and keep stirring vigorously with a wooden spoon until the cheese has melted and the mixture pulls long strings when lifted.
6. Serve immediately in the pan and eat with fresh flatbread straight from the center – the mixture firms up as it cools.