One-Pan Black Sea Kuymak with Stretchy Melted Cheese Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use a cheese that’s known for its stretch, such as çeçil or low-moisture mozzarella. Shred the cheese yourself rather than buying pre-shredded, which often contains anti-caking agents that can affect melting.

Also, let the cheese come to room temperature before adding it to the pan—this helps it melt more evenly and quickly.

To keep the kuymak warm while serving, you can place the pan over a low flame or on a warming tray. If it thickens as it cools, stir in a splash of hot water to loosen it. This dish is best eaten fresh, but if you have leftovers, reheat gently on the stove with a little butter or water to restore its creamy texture.

Variations

• Spicy Kuymak: Add a pinch of red pepper flakes or a small chopped chili to the butter while toasting the cornmeal. This adds a gentle heat that complements the rich cheese and butter.
• Herbed Kuymak: Stir in a handful of chopped fresh herbs like parsley or dill just before serving. The herbs add a fresh, vibrant note that cuts through the richness.
• Mushroom Kuymak: Sauté sliced mushrooms in the butter before adding the cornmeal. The mushrooms add an earthy flavor and extra texture to the dish.
• Smoky Kuymak: Use smoked cheese, such as smoked mozzarella, in place of some of the çeçil or kolot. This gives the kuymak a deep, smoky flavor that’s delicious with grilled meats.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the texture changes significantly upon thawing.

Reheat

Reheat gently on the stovetop with a splash of water or milk, stirring until hot and creamy.

Store leftover kuymak in an airtight container in the refrigerator for up to 3 days. The texture will thicken when chilled.

To reheat, place it in a small saucepan over low heat and stir in a splash of water or milk to loosen it. Alternatively, microwave in short bursts, stirring between intervals, until hot and creamy.

Kuymak is best made fresh, as it doesn’t reheat perfectly. However, you can prepare the cornmeal porridge ahead of time and store it in the refrigerator for up to 2 days.

When ready to serve, reheat the porridge gently, then add the cheese and continue with the recipe. This saves about 5 minutes on the day you’re serving.

Serving ideas

Serve kuymak hot, straight from the pan, with crusty bread or toasted flatbread for scooping. It also pairs well with a simple green salad or roasted vegetables to balance the richness. For a heartier meal, serve alongside grilled meats or as a side to a Turkish breakfast spread.

For a beautiful presentation, bring the pan to the table and let everyone help themselves. The stretchy cheese pull is part of the fun—invite diners to lift their own forkfuls.

If you like, sprinkle with a pinch of black pepper or red pepper flakes for a subtle kick, though the traditional version is usually enjoyed plain.

Frequently asked questions

Recipe card

One-Pan Black Sea Kuymak with Stretchy Melted Cheese

Prep 5 minCook 20 minTotal 25 minServes 4

Ingredients

• 2 tbsp unsalted butter
• 1 heaping tbsp stone-ground cornmeal
• 1 cup water, at room temperature
• 1 large bowl shredded çeçil or kolot cheese (about 2 cups)

Instructions

1. Melt the butter in a copper sahan pan or heavy skillet over medium heat. Let it foam and turn golden and nutty, about 2 minutes. Add the heaping tablespoon of stone-ground cornmeal and stir constantly with a whisk until the cornmeal toasts and smells fragrant, about 1 minute.
2. Slowly pour in the room-temperature water while whisking continuously to prevent lumps. Continue whisking over medium heat until the mixture thickens into a smooth, velvety porridge, about 5 minutes. The mixture will bubble gently.
3. Reduce the heat to low and let the cornmeal porridge simmer gently. Stir occasionally until the clarified butter pools and rises to the surface, forming a rich amber ring around the bubbling cornmeal center. This takes about 5 minutes.
4. Add the shredded çeçil or kolot cheese to the bubbling cornmeal base. Stir gently with a wooden spoon or spatula until the cheese melts into the buttery mixture. Continue stirring over low heat until the cheese is fully melted and the mixture is creamy and cohesive.
5. Stir once more to combine everything, then pull a fork straight up from the center of the kuymak to see the long, stretchy cheese pull. Serve immediately while hot, directly from the pan, with crusty bread or as a hearty side.

Contains: milk

Estimated nutrition per serving

Calories

280

Protein

12 g

Carbohydrates

12 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.