A favourite breakfast dish of Black Region in Turkey‘s northern is delicious local melted cheese and blended together with grounded cornmeal. The key to make testy muhlama is the cheese. It has its cheese which is made of fatty, fresh, and unpasteurized milk; though, those I wrote in ingredients
with high-quality work to make authentic muhlama.


  • 6 tablespoons batter
  • 6 tablespoons water
  • 1 cup water
  • 300 grams grated cheese, string cheese or kashar cheese

Steps to cook:

In frying pan, melt the butter wholly. Without letting it burns, carry on with allowing butter to bubble for a while. Add the cornmeal to in and blend them all the way through with a wooden spoon until its colour turns into light golden brown. Note that this part is important not to make it burnt, so it is better to cook it over low heat. However; At this point the oil from the butter begins to separate, add the water partly and let it boil. Once the water boils, gingerly put the grated cheese in. Stir the mixture gently let them to combine smoothly. Stir them occasionally till see the butter on the top. Now it is ready to scoop bread and enjoy 🙂

Written by Nahibe Acar

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