Dish

Kuymak

Kuymak is made by melting cheese, typically a combination of kashkaval and feta, in a pot and then adding cornmeal and butter. The mixture is stirred until it becomes thick and creamy. This dish is typically served hot and can be enjoyed on its own or with a side of bread.

Asian cuisine› Arab cuisine› Turkish cuisine

Cheese Dish

Origins and history

Kuymak is a traditional dish from the Black Sea region of Turkey. It is believed to have originated in the 18th century and was originally made with local cheeses and cornmeal. Today, it is a popular dish throughout Turkey and is often served as a comfort food.

Dietary considerations

Kuymak is not suitable for those who are lactose intolerant or have a dairy allergy. It is also high in calories and fat, so it should be consumed in moderation.

Variations

Variations of kuymak can include adding spices or herbs to the mixture, or using different types of cheese such as mozzarella or cheddar. Some recipes also call for the addition of spinach or other vegetables to the mixture for added flavor and nutrition.

Presentation and garnishing

Kuymak can be presented in a small pot or bowl with a garnish of fresh herbs or spices. It can also be served in individual ramekins for a more elegant presentation.

Tips & Tricks

To ensure that the kuymak becomes thick and creamy, it is important to use a high-quality cheese that has a good melting point. It is also important to stir the mixture constantly to prevent it from burning or sticking to the pot.

Side-dishes

Kuymak can be served with a side of bread or crackers. It can also be served with a fresh salad or roasted vegetables.

Drink pairings

Kuymak pairs well with a light, crisp white wine such as Pinot Grigio or Sauvignon Blanc. It can also be enjoyed with a cold beer or a refreshing cocktail.