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

Tips for success

For the most dramatic cheese pull, use a cheese with good elasticity, like aged kashar or provolone. Shred it yourself on the large holes of a box grater; pre-shredded cheese often contains potato starch or cellulose, which can inhibit melting.

If you want a more assertive flavor, let the cheese come to room temperature before adding it to the pan—it will melt more evenly and quickly.

Mıhlama is best enjoyed immediately, but if you have leftovers, you can reheat them gently in a skillet with a splash of water or milk to loosen the texture.

Avoid the microwave, which can make the cheese tough. For a richer version, you can add an extra pat of butter on top just before serving, letting it melt into the cheese for an extra glossy finish.

Variations

• Spicy Mıhlama: Add a pinch of Aleppo pepper or a small chopped fresh chili along with the cornmeal for a gentle heat. The spice complements the rich butter and cheese without overwhelming the dish.
• Herb-Infused: Stir in a handful of chopped fresh thyme or oregano just before serving. The herbs add a bright, aromatic note that cuts through the richness.
• Double Cheese: Use a mix of half Kolot (or kashar) and half crumbled feta. The feta adds a salty tang and a slightly different melt, creating a more complex flavor.
• Garlic Butter: Mince one small garlic clove and cook it in the butter for 30 seconds before adding the cornmeal. This infuses the entire dish with a gentle garlic aroma.

Storage and make-ahead

Fridge

Leftover mıhlama keeps in the refrigerator for up to 3 days in an airtight container. It will thicken and firm up; reheat gently with a little water or milk.

Freezer

Freezing is not recommended as the texture of the melted cheese and cornmeal will become grainy and separate upon thawing.

Reheat

Reheat leftovers in a skillet over low heat, adding a splash of water or milk and stirring until warm and creamy. Avoid the microwave.

Store leftover mıhlama in an airtight container in the refrigerator for up to 3 days. It will solidify as it cools. To reheat, place it in a skillet over low heat with a tablespoon of water or milk, stirring gently until warm and creamy again. The texture will be slightly less stretchy but still delicious.

Mıhlama is best made fresh, but you can prepare the components ahead: shred the cheese and measure the cornmeal and butter the night before. Keep the shredded cheese in the refrigerator and bring it to room temperature before cooking.

You can also boil the water in advance and keep it in a thermos, though you will need to reheat it to a rolling boil before adding it to the cornmeal.

Serving ideas

Serve mıhlama straight from the pan, still bubbling, with plenty of crusty bread for scooping. It is a communal dish, meant to be shared at the breakfast table. For a traditional Turkish spread, pair it with black tea, olives, tomatoes, and cucumbers. The rich, savory cheese pairs beautifully with bright, acidic accompaniments.

Mıhlama also works as a hearty brunch or even a comforting dinner. If you want to stretch it further, serve it with a simple green salad dressed in lemon and olive oil.

The key is to eat it hot and fresh, when the cheese is at its most elastic and the butter is still glossy. Provide small plates and encourage everyone to pull their own long strands.

Frequently asked questions

Recipe card

Turkish Black Sea Mıhlama: One-Pan Melting Cheese Fondue

Prep 5 minCook 10 minTotal 15 minServes 4

Ingredients

• 3 tbsp Turkish village butter (tereyağı) or unsalted butter
• 3 tbsp yellow cornmeal (mısır unu)
• 1 cup boiling water
• 200 g (7 oz) Turkish Kolot or Trabzon cheese (or aged kashar/provolone), shredded
• crusty village bread, for serving

Instructions

1. Melt the butter in a heavy copper sahan or a small skillet over medium heat. Add the cornmeal and stir constantly with a wooden spoon. Toast for 3 minutes, until the cornmeal turns fragrant and golden and the butter smells nutty.
2. Slowly pour in the boiling water while stirring continuously. The mixture will bubble and thicken quickly. Keep stirring until the cornmeal absorbs the water and becomes a smooth, thick porridge that pulls away from the sides of the pan.
3. Scatter the shredded cheese evenly over the hot cornmeal porridge. Do not stir. Let the cheese melt into the cornmeal as the butter rises and pools across the surface. This takes about 3 to 4 minutes; the cheese should be fully melted and creamy when gently folded in.
4. Once the cheese has melted, use a wooden spoon to gently fold the mixture from the edges toward the center. Stir just enough to combine the cheese into the cornmeal, creating a stretchy, glossy mass. The mixture should be thick but fluid enough to pull into long strands.
5. Bring the sahan to the table while the mıhlama is still bubbling and the butter is molten. Serve with chunks of crusty village bread for scooping. Pull the bread through the cheese to capture long, glossy strands.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

18 g

Fat

33 g

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