Kuymak Turkish Black Sea Cheesy Cornmeal Breakfast (Lighter Mihlama)
There is something almost magical about the way kuymak comes together in the pan. This traditional Turkish Black Sea cheesy cornmeal breakfast, also known as mihlama or muhlama depending on which coastal town you are visiting, transforms just a handful of humble ingredients into something that feels genuinely celebratory. Stretchy melted cheese folds through golden, toasted cornmeal into a thick, scoopable mixture that practically invites you to tear off a piece of bread and dig straight in. The dish has been a staple of the Trabzon breakfast table for generations, and once you try it, you will completely understand why.
This version stays true to the soul of the original while making a few thoughtful swaps to bring the nutrition up a notch. Instead of cooking entirely in butter, we use a small amount of extra virgin olive oil alongside a modest knob of grass-fed butter, which keeps that rich flavour alive while lowering the saturated fat load. We swap some of the plain cornmeal for a blend of fine yellow cornmeal and ground flaxseed, which quietly boosts the fibre content and adds a dose of omega-3 fatty acids your body will thank you for. The cheese component uses a combination of low-fat string cheese, also called Tel peynir or a similar stretchy variety, and a small amount of crumbled reduced-fat feta. You still get that glorious, cheesy pull that makes kuymak so satisfying, but with a noticeably lighter calorie count per serving.
The cooking method here is straightforward and genuinely quick. Toast the cornmeal blend in your pan first, letting it develop a warm, nutty aroma before you add any liquid. That toasting step is what separates a flat, stodgy result from something with real depth of flavour. Hot water or a light vegetable broth goes in gradually, giving the cornmeal time to absorb and swell into a soft, porridge-like base. Then the cheese goes in, and this is the part where patience really pays off. Keep the heat gentle and stir slowly. Watch those cheese strands begin to stretch and weave through the golden cornmeal. The whole process takes about 20 minutes from start to finish, which makes it completely achievable on a weekday morning if you are the kind of person who considers a proper breakfast non-negotiable.
Serve your kuymak Turkish Black Sea cheesy cornmeal breakfast straight from the pan, family-style, with slices of whole grain sourdough bread or warm flatbread on the side for scooping. A simple side of sliced tomatoes, cucumber and fresh herbs rounds it out beautifully and adds colour to the table. Leftovers reheat well with a splash of water stirred in, so do not be afraid to make the full batch even if you are only cooking for two. This is the kind of breakfast that turns an ordinary Tuesday morning into something worth pausing for.
Ingredients
- 3 cup fine yellow cornmeal (coarsely ground if available for more texture)
- 2 tablespoons ground flaxseed (adds fibre and omega-3s)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon grass-fed unsalted butter (just a small knob for flavour)
- 1.5 cups hot water or light vegetable broth (broth adds a subtle savoury depth)
- 120 g low-fat string cheese or Tel peynir (pulled into thin strands)
- 60 g reduced-fat feta cheese (crumbled, for saltiness and protein)
- 1 teaspoon fine sea salt (adjust to taste, the cheese adds salt too)
- 1 teaspoon black pepper (freshly ground)
- 1 pinch dried chilli flakes (optional, for a gentle warmth)
- 1 tablespoon fresh flat-leaf parsley (finely chopped, to serve)
Instructions
- 1
Place a wide, heavy-based skillet or non-stick pan over medium heat. Add the olive oil and butter together. Once the butter has melted and the pan is warm, add the cornmeal and ground flaxseed.
A cast iron skillet works beautifully here and gives the cornmeal a lovely toasted colour.
- 2
Stir the cornmeal mixture constantly for 3 to 4 minutes until it smells nutty and turns a shade or two deeper in colour. This toasting step is important for flavour so do not rush it.
Keep the heat at medium, not high. Burning the cornmeal will make the finished dish bitter.
- 3
Carefully pour in the hot water or vegetable broth in a slow, steady stream while stirring continuously. The mixture will hiss and steam. Keep stirring to prevent lumps from forming.
Use hot liquid rather than cold to help the cornmeal absorb evenly and cook faster.
- 4
Reduce the heat to low. Continue stirring every minute or so for about 8 to 10 minutes until the cornmeal has absorbed the liquid and thickened into a soft, smooth porridge-like consistency.
If the mixture looks too thick before the cheese goes in, stir in an extra splash of hot water.
- 5
Add the pulled string cheese strands and crumbled feta to the pan. Stir gently over the lowest heat setting, using slow folding motions rather than vigorous stirring. Season with salt, pepper and chilli flakes if using.
Slow, gentle stirring encourages the cheese to melt into long stretchy strands rather than clumping. Be patient here.
- 6
Continue folding for 3 to 4 minutes until the cheese is fully melted, stretchy and woven through the golden cornmeal. The mixture should hold together but still be soft and scoopable.
Do not let the heat creep back up once the cheese is in. High heat will make the cheese grainy rather than stretchy.
- 7
Remove from the heat and scatter the fresh parsley over the top. Serve immediately in the pan, family-style, with warm whole grain bread or flatbread for scooping.
Kuymak waits for nobody. It thickens quickly as it cools so bring everyone to the table before you take it off the heat.
Nutrition per serving
310kcal
Calories
16g
Protein
28g
Carbs
14g
Fat
4g
Fibre
1g
Sugar
420mg
Sodium
Pro Tips
- ✓
Pull the string cheese into very thin strands before adding to the pan. Thinner strands melt faster and give you that iconic stretchy texture.
- ✓
Coarsely ground cornmeal gives a more rustic, traditional texture. Fine cornmeal gives a smoother, creamier result. Both work well here.
- ✓
If you cannot find Tel peynir or string cheese, a good quality low-moisture mozzarella shredded finely is the next best substitute.
- ✓
The flaxseed is virtually undetectable in flavour but adds meaningful fibre and healthy fats. Do not skip it.
- ✓
Serving with sliced tomatoes, cucumber and a few olives on the side turns this into a full Turkish-inspired breakfast spread.
- ✓
Use a wide pan rather than a deep saucepan. More surface area means more even cooking and better cheese distribution.
Frequently Asked Questions
Variations
- •
Egg-Enriched Kuymak
Whisk one or two eggs into the cornmeal mixture just before adding the cheese. This boosts the protein content significantly and gives the dish a slightly custardy, richer texture that makes it even more filling.
- •
Herb and Spinach Kuymak
Stir a large handful of fresh baby spinach into the cornmeal during the last 2 minutes of cooking before the cheese goes in. The spinach wilts down to almost nothing but adds iron, folate and a beautiful fleck of green to the finished dish.
- •
Spiced Black Sea Kuymak
Add half a teaspoon of sweet smoked paprika and a pinch of ground cumin to the dry cornmeal before toasting. These warm spices complement the cheese beautifully and give the dish a slightly more complex, earthy depth.
- •
Broth-Boosted Kuymak
Replace all the water with a well-seasoned homemade chicken or vegetable broth. This adds a savoury backbone to the cornmeal base and means you can reduce or even skip the added salt entirely.
Substitutions
- •Tel peynir or string cheese → Low-moisture part-skim mozzarella (Shred it very finely before adding to the pan. It melts almost as well and gives a similar stretchy result.)
- •Reduced-fat feta → Crumbled goat's cheese (Goat's cheese adds a slightly tangier flavour and is often easier to find than reduced-fat feta. It melts into the mix nicely.)
- •Ground flaxseed → Ground chia seeds (Chia seeds ground finely provide a similar fibre boost. Use the same quantity and the flavour difference is barely noticeable.)
- •Vegetable broth → Light chicken broth (Chicken broth adds a slightly richer savoury note to the cornmeal base. Use a low-sodium version to keep salt levels in check.)
- •Extra virgin olive oil → Avocado oil (Avocado oil has a similarly mild flavour and a high smoke point, making it a solid swap in the toasting step.)
🧊 Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a small pan over low heat with 2 to 3 tablespoons of water or vegetable broth, stirring gently until warmed through and loosened back to a soft consistency. Do not microwave on full power as this can make the cheese rubbery.
📅 Make Ahead
The cornmeal and flaxseed can be measured and mixed in advance so your morning prep is even faster. Cheese can be pulled into strands the night before and stored in a covered bowl in the fridge. The full dish is best cooked fresh to order.
You might also like
Gozleme Turkish Stuffed Flatbread with Spinach and Feta (High-Protein Healthy Version)
Healthy Simit Turkish Sesame Bread Ring Recipe with Whole Wheat and Protein Boost
