Turkish Muhlama with Cheese and Cornmeal

A Creamy Cornmeal and Cheese Delight

Savor the rich flavors of the Black Sea with this traditional Turkish dish made from cheese, cornmeal, and butter — a truly comforting experience.

30 min
4
Easy

Ingredients

For the Muhlama Base

Cornmeal

1 cup

Water

2 cups

For the Cheesy Mixture

Turkish cheese (like Trabzon or kasar), grated

3 cups

Unsalted butter

1/2 cup

For Serving

Freshly diced tomatoes

for garnish

Fresh herbs (parsley or mint)

for garnish

Preparation

Preparing the Cornmeal Mixture

Heat water

In a medium saucepan, heat the water until simmering.

Add cornmeal

Slowly whisk in the cornmeal, reducing the heat to low.

Thicken mixture

Stir consistently to prevent lumps and allow the mixture to thicken.

Preparing the Cheese Mixture

Melt butter

In a separate pan, melt the butter over medium heat.

Add cheese

Gradually add the grated cheese, stirring until it’s smooth and fully melted.

Do not overcook the cheese to prevent it from becoming stringy. Pro Tip: Add a pinch of salt or Aleppo pepper to elevate the flavor of your dish.

Cooking Process

Combine mixtures

Slowly incorporate the melted cheese into the thickened cornmeal, stirring continuously to meld the flavors.

Timing: 10 min. Heat: Low heat.

Final cooking

Ensure the mixture is silky and stretchy, adjusting the butter as needed for consistency.

Timing: 10 min. Heat: Medium heat.

Serving

Pour the Muhlama into a deep serving dish while warm, ready to be garnished.

Plating & Serving

Turkish Muhlama with Cheese and Cornmeal

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Serving suggestion

Serve Turkish Muhlama in a shallow dish; perfect for dipping fresh bread or crispy crackers into its creamy depths.

Sauce Pairings

No additional sauce

The buttery cheese acts as the perfect complement.

Garnishes & Accompaniments

Freshly diced tomatoesFresh herbs (parsley or mint)

Perfect Sides

Warm, crusty bread

Crusty Turkish bazlama