Dinner · Part 3 of 3: Tips & recipe card

One-Pan Karadeniz Mıhlama: Turkish Black Sea Cheese Fondue Tips, FAQ & printable recipe

Name: One-Pan Karadeniz Mıhlama: Turkish Black Sea Cheese Fondue
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Turkish
Ingredients: 3 tbsp Trabzon village butter or high-quality unsalted butter; 3 tbsp stone-ground yellow cornmeal; 200 ml boiling water; 200 g Trabzon kolot cheese or aging string cheese / kaşar; thick toasted village sourdough bread, for dipping, to taste

By Clara Weller · Oct 21, 2026

A copper pan of Karadeniz Mıhlama with melted cheese and butter, a piece of bread pulling a long cheese strand.

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 4

Tips for success

For the best texture, use stone-ground cornmeal, which has a coarser grind and more flavor than regular cornmeal. If you only have fine cornmeal, reduce the cooking time slightly and watch carefully to prevent burning.

You can also substitute polenta, but avoid instant polenta as it will become too soft. The key is to stir constantly during the toasting phase to ensure even browning.

When serving, place the pan on a trivet in the center of the table so everyone can help themselves. Provide plenty of warm, crusty bread—sourdough is ideal.

If the mıhlama cools and thickens, you can reheat it gently over low heat, adding a splash of hot water to loosen it. The cheese pull is best when the dish is hot, so serve immediately. For a richer flavor, you can add an extra pat of butter on top just before serving.

Variations

Spicy Mıhlama: Add a pinch of red pepper flakes or a small diced chili pepper to the cornmeal while toasting for a subtle heat that complements the rich cheese. Adjust the amount to taste, or serve with extra chili on the side.
Herbed Mıhlama: Stir in a handful of chopped fresh herbs, such as parsley or dill, just before serving. The herbs add a fresh, bright note that balances the richness of the butter and cheese.
Smoky Mıhlama: Use a smoked cheese, such as smoked mozzarella or smoked kaşar, in place of the Kolot cheese. The smoky flavor adds a new dimension and pairs wonderfully with the toasted cornmeal.
Garlic Mıhlama: Sauté a minced garlic clove in the butter before adding the cornmeal. This infuses the entire dish with a gentle garlic aroma, enhancing the savory profile without overpowering the cheese.

Storage and make-ahead

Fridge: Store leftover mıhlama in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.
Freezer: Freezing is not recommended as the texture will become grainy and separated upon thawing.
Reheat: Reheat leftover mıhlama in a small saucepan over low heat, adding a tablespoon of water or milk to restore creaminess. Stir gently until hot.

Store any leftover mıhlama in an airtight container in the refrigerator for up to 3 days. The texture will change upon reheating, but it will still be delicious.

To reheat, place in a small saucepan over low heat, adding a tablespoon of water or milk to help restore creaminess. Stir gently until heated through. Avoid microwaving, as it can make the cornmeal rubbery.

Mıhlama is best served fresh, but you can prepare the cornmeal base up to a day ahead. Cook the cornmeal with butter and water as directed, then let it cool completely and refrigerate.

When ready to serve, reheat the base gently, then add the cheese and proceed with the recipe. The cheese should be added just before serving to maintain its stretchy texture.

Serving ideas

Serve the mıhlama hot, straight from the pan. Place it in the center of the table with a basket of warm, toasted sourdough bread. Each person tears off a piece of bread, dips it deep into the mixture, and pulls up a long strand of cheese. It’s a communal, interactive dish that’s perfect for gatherings or a cozy family dinner.

For a complete meal, pair mıhlama with a simple green salad or pickled vegetables to cut through the richness. It also works well as a hearty breakfast or brunch dish, served with strong Turkish tea. The dish is quite rich, so a little goes a long way—small portions are satisfying. Enjoy it while it’s bubbling for the full experience.

Frequently asked questions

What is Karadeniz Mıhlama?

Karadeniz Mıhlama, also called kuymak, is a traditional Turkish dish from the Black Sea region. It’s a fondue-style cornmeal and cheese melt, cooked in a copper pan with butter and water. The cornmeal is toasted in butter, then simmered with water, and topped with a melting cheese like Kolot. It’s served hot with crusty bread for dipping.

Can you use a different cheese?

Yes, you can substitute the Kolot cheese with other good melting cheeses such as young kaşar, mozzarella, or even a mix of mozzarella and cheddar. The key is to use a cheese that melts smoothly and has a mild, milky flavor. Avoid aged cheeses that may become oily or grainy when melted.

Why does your mıhlama become lumpy?

Lumps usually occur if the cornmeal is added to the water too quickly or if the water isn’t boiling. To avoid lumps, add the boiling water gradually while stirring constantly. Also, ensure the cornmeal is well-toasted in the butter before adding water, as this helps it cook evenly.

Can you make mıhlama ahead of time?

Mıhlama is best served fresh, but you can prepare the cornmeal base up to a day ahead. Cook the cornmeal with butter and water, let it cool, and refrigerate. Reheat gently before adding the cheese. The cheese should be added just before serving to maintain its stretchy texture.

Is mıhlama gluten-free?

Mıhlama itself is gluten-free as it uses cornmeal, butter, water, and cheese. However, the bread served with it contains gluten. To make the dish entirely gluten-free, serve it with gluten-free bread or use corn tortillas for dipping. Always check the labels of your ingredients to ensure no cross-contamination.

Recipe card

One-Pan Karadeniz Mıhlama: Turkish Black Sea Cheese Fondue

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

3 tbsp Trabzon village butter or high-quality unsalted butter
3 tbsp stone-ground yellow cornmeal
200 ml boiling water
200 g Trabzon kolot cheese or aging string cheese / kaşar
thick toasted village sourdough bread, for dipping, to taste

Instructions

Place a heavy copper pan or large skillet over medium heat. Add the butter and let it melt completely, swirling the pan occasionally. Once the butter is fully melted and begins to foam, add the cornmeal. Stir continuously with a wooden spoon or spatula for about 3 minutes, until the cornmeal is fragrant and turns a light golden color. The mixture will look sandy and smell nutty.
Carefully pour the boiling water into the pan with the toasted cornmeal. Stir immediately and continuously. The mixture will bubble vigorously and start to thicken, absorbing the water like a porridge. Keep stirring for about 2 minutes, until the cornmeal is fully hydrated and smooth, with no lumps. The mixture should be thick and creamy, similar to a soft polenta.
Reduce the heat to low. Scatter the shredded Kolot cheese evenly over the surface of the cornmeal mixture. Do not stir. Let the cheese melt gently over low heat. As it melts, the butter from the cheese will rise to the surface, creating a glossy, golden layer. This process takes about 3 to 5 minutes. The cheese will become soft and stretchy, and the butter will pool around the edges.
Remove the pan from the heat. Tear a chunk of the toasted village bread and dip it deep into the mıhlama, scooping from the bottom to capture the cornmeal and the melted cheese. Lift the bread high to see the long, endless cheese pull. Serve immediately while hot, with extra bread on the side for dipping.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 380
Protein: 12 g
Carbohydrates: 20 g
Fat: 28 g
Fiber: 1 g
Sugar: 1 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.