One-Pan Black Sea Kuymak with Stretchy Melted Cheese

This one-pan Black Sea kuymak delivers the ultimate comfort food experience: golden butter, toasted cornmeal, and a generous amount of stretchy cheese that pulls into long, glossy ribbons.

It’s a rustic Turkish dish that feels both indulgent and satisfying, perfect for a weeknight dinner or a cozy weekend meal. The beauty lies in its simplicity—just three main ingredients and a single pan. As the butter foams and the cornmeal toasts, your kitchen fills with a nutty, inviting aroma.

Kuymak, also known as muhlama, is a beloved dish from Turkey’s Black Sea region. It’s a simple yet deeply satisfying combination of cornmeal, butter, and local string cheese, cooked together until the cheese melts into a stretchy, gooey mass. This version stays true to the classic method: start by toasting cornmeal in foaming butter, add water to make a smooth porridge, then fold in shredded çeçil or kolot cheese until it melts into golden ribbons.

The result is a comforting, one-pan meal that’s perfect for scooping up with crusty bread. It’s also naturally gluten-free, since cornmeal and cheese contain no gluten. Whether you’re new to Turkish cooking or a seasoned enthusiast, this kuymak is sure to become a favorite.

Ingredients

Why this recipe works

The method here is all about building layers of flavor and texture. Toasting the cornmeal in butter first brings out its nutty, toasty character, which forms a rich base for the dish.

The butter also clarifies as it simmers, rising to the surface and creating a golden, glossy finish that’s both beautiful and delicious. This step is essential to achieving the authentic kuymak texture—smooth, creamy, and with a distinct butteriness that balances the cheese.

Adding the cheese at the end, over low heat, ensures it melts gently and evenly without becoming tough or stringy in the wrong way. The goal is a creamy, cohesive mixture where the cheese pulls into long, stretchy strands when lifted. This gentle melting also prevents the cheese from separating or turning greasy, which can happen if the heat is too high. The result is a velvety, indulgent dish that’s both comforting and impressive.

Notes and substitutions

The traditional cheeses for kuymak are çeçil and kolot, both of which are stringy and mild. Çeçil is a salty, braided cheese that melts into long strands, while kolot is a semi-hard cheese with a similar melting quality. If you can’t find them, a good substitute is low-moisture mozzarella or a mild white cheese like kashar. The key is to use a cheese that melts well and has a stretchy texture—avoid aged or hard cheeses that won’t melt smoothly.

For the best results, use a copper sahan pan if you have one, as it distributes heat evenly and gives the dish an authentic look. A heavy stainless steel or cast-iron skillet works well too.

The cornmeal should be stone-ground, not the fine variety, as it gives a better texture and more flavor. You can adjust the amount of water to achieve your preferred consistency—some like it thicker, others more porridge-like. Serve immediately, as kuymak thickens as it cools.

• çeçil cheese: String cheese (like mozzarella string cheese), shredded
• kolot cheese: Kashar cheese or a mild white cheese like mozzarella
• unsalted butter: Salted butter (reduce added salt elsewhere)

Equipment

• Copper sahan pan or heavy skillet
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons
• Cheese grater if using block cheese