The cheese for mıhlama has to be unsalted and of the stretching kind; Trabzon kolot or dil peyniri work. White cheese does not melt, does not stretch and there is no mıhlama. The cornmeal also has to be toasted properly, as raw meal feels like grit in the mouth.
Ingredients
For the mıhlama
To serve alongside
Method
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Melt the butter
Melt the butter in a heavy-based pan or a sahan.
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Toast the cornmeal
Add the cornmeal and toast over a low heat for 10 minutes, stirring, until it colours and its smell comes up.
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Add the cheese
Add the grated cheese and keep stirring.
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Melt it
Stir over a low heat for 8 minutes, until the cheese has melted completely and stretches.
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Adjust the consistency
If it is too firm, add a few spoonfuls of hot water.
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Serve
Serve hot, in the pan. Mıhlama hardens as it cools.
Tips
- Use unsalted, stretching cheese; there is no mıhlama with white cheese.
- Toast the cornmeal well, as raw meal feels like grit in the mouth.
- Serve it hot and leave it in the pan; cooled mıhlama turns to stone.
Nutrition
420
kcal
15 g
Protein
32 g
Fat
18 g
Carbs
2 g
Sugar
1 g
Fibre
Values are per serving and approximate.