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Loading...Muhlama is a beloved breakfast and mezze dish from Turkey's Black Sea coast, traditionally made in a small copper pan and served bubbling hot. The combination of butter, toasted cornmeal, and stretchy cheese creates a rich, spoonable fondue that anchors the morning table. Eat it with torn bread for dipping into the gooey, savory center.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 32 gFat
- 19 gSaturated Fat
- 12 gCarbs
- 1 gFiber
- 1 gSugar
- 19 gProtein
- 720 mgSodium
- 95 mgPotassium
- 480 mgCalcium
- 1 mgIron
- 0 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the Fondue
- 4 tbsp unsalted butter
- 4 tbsp fine yellow cornmeal
- 2 cups warm water
- 1/2 tsp fine sea salt
- 400 g Kashar cheese, coarsely grated (or 300 g mozzarella + 100 g aged Turkish white cheese)
Directions
- Melt the butter in a small heavy-bottomed skillet or copper pan over medium-low heat until foamy but not browned.
- Stir in the cornmeal and toast, stirring constantly with a wooden spoon, for 1 to 2 minutes until it smells nutty.
- Slowly pour in the warm water while whisking continuously to prevent lumps, then season with salt.
- Cook the mixture, stirring frequently, for 4 to 5 minutes until it thickens to a soft polenta-like consistency.
- Reduce the heat to the lowest setting and add the grated cheese in two batches, folding gently until fully melted and the fondue turns glossy and stringy.
- Serve immediately in the warm pan, or transfer to a small fondue pot over a tea light to keep molten, accompanied by torn rustic bread for dipping.
Cook’s Notes
- Use authentic Kashar for the traditional stretchy pull; aged dil or Turkish beyaz peyniri can be blended in for sharper flavor.
- Keep the heat low after adding the cheese – high heat will make the fondue grainy and cause the butter to separate.
- Stir the water in gradually; dumping it all at once creates lumps that are hard to smooth out.
- Serve with day-old crusty bread, pide, or simit for dipping – the chewy texture holds up best to the thick fondue.
- For a richer result, swap half the water for warm whole milk and finish with a final knob of butter stirred in at the end.
