There are mornings when I deeply miss sitting somewhere along the Black Sea coast of Turkey, watching the waves, breathing in the salty air, and enjoying a warm, comforting breakfast. When traveling isn’t possible, food becomes my way back. And Kuymak, also known as Mıhlama or Muhlama, brings that feeling straight into my kitchen.
This traditional Easy Kuymak Recipe – Turkish Cheese Fondue for Breakfast is rich, simple, and deeply comforting. Melted butter, cornmeal, water, and stretchy Turkish cheese come together to create something that feels like a warm hug on a plate.
So put the kettle on, slice some good bread, and let’s get started.
COMFORT FOOD FOR A SLOW WEEKEND BREAKFAST
On weekends, we love to enjoy a long, relaxed breakfast with dishes from all over the world. Our table often includes French toast, shakshuka, avocado toast, eggs Benedict, homemade Ajil Granola, date omelet, çılbır (Turkish poached eggs), warm breakfast porridge, and many more breakfast delights.
This weekend, Kuymak finally made it onto our breakfast table again. It’s quick to prepare, incredibly satisfying, and honestly so much fun — stirring the pan and pulling long, golden cheese strings first thing in the morning feels almost therapeutic.
For us Persians, breakfast is one of the most important meals of the day. The saying “eat breakfast like a king” fits perfectly here. Turkish breakfast, known as Kahvaltı, is just as generous and hearty. Alongside Persian Sobhane, it’s my favorite way to start a slow, happy weekend.
WHAT IS KUYMAK?
Kuymak is a traditional Turkish cheese fondue from the Black Sea region. It’s especially popular for breakfast and is made with just a few ingredients: cornmeal, butter, water, and cheese.
Traditionally, Kuymak is prepared with Kolot Peyniri or Tell Peyniri, both known for their incredible stretch when melted. These cheeses can be hard to find outside Turkey, but don’t worry — great alternatives include:
- Dil Peyniri
- Trabzon cheese
- Kaşar cheese*
If possible, Kuymak is served in a Sahan*, a small Turkish copper pan that keeps the dish warm and makes it extra special.
One bite will charm you.
Two bites will lift your mood.
Three bites will make you smile.
Four bites will make you happy.
Five bites… and you’ll finally feel full.
KUYMAK INGREDIENTS
(Serves 2–3)
80 g butter
3 tbsp cornmeal*
225 ml cold water
1 tsp salt
200 g Kolot cheese or Kaşar cheese*, cubed
HOW TO MAKE KUYMAK (Turkish Cheese Fondue)
Melt the butter in a pan over medium heat.
Add the cornmeal and lightly toast it, stirring constantly, until fragrant.
Gradually add about ¾ of the cold water, stirring well. Add the remaining water only if needed. The mixture should be creamy and porridge-like.
Add the cubed cheese and continue stirring over medium heat until fully melted and stretchy.
The Kuymak is ready when you can pull long cheese strings from the pan.
HOW TO SERVE KUYMAK
Serve immediately while hot, with:
- crusty barbari bread
- Baguette Magique
- fresh tomatoes
- cucumber slices
- strong Turkish tea
Kuymak is meant to be shared, dipped into, and enjoyed slowly — just like a morning by the sea.
Befarmayid
Susan
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Easy Kuymak Recipe – Turkish Cheese Fondue for Breakfast
Ingredients
KUYMAK INGREDIENTS
- 80 g butter
- 3 tbsp cornmeal
- 225 ml cold water
- 1 tsp salt
- 200 g Kolot cheese or Kaşar cheese cubed
Instructions
HOW TO MAKE KUYMAK (Turkish Cheese Fondue)
-
Melt the butter in a pan over medium heat.
-
Add the cornmeal and lightly toast it, stirring constantly, until fragrant.
-
Gradually add about ¾ of the cold water, stirring well. Add the remaining water only if needed. The mixture should be creamy and porridge-like.
-
Add the cubed cheese and continue stirring over medium heat until fully melted and stretchy.
-
The Kuymak is ready when you can pull long cheese strings from the pan.
HOW TO SERVE KUYMAK
-
Serve immediately while hot, with:
-
crusty barbari bread
-
baguette magique
-
fresh tomatoes
-
cucumber slices
-
strong Turkish tea
Recipe Notes
Kuymak is meant to be shared, dipped into, and enjoyed slowly — just like a morning by the sea.
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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