Healthy Kuymak Turkish Black Sea Cornmeal Cheese Dish with Greek Yogurt
Kuymak is one of those dishes that feels like a warm hug in a pan. Originating from Turkey's lush and rainy Black Sea coast, this cornmeal and cheese dish has been a breakfast staple in cities like Trabzon for centuries. Traditionally cooked in a copper sahan pan with generous amounts of butter and rich local cheeses, it delivers extraordinary comfort but can be quite heavy for a modern morning meal. This version keeps everything that makes kuymak so special, the stretchy melted cheese, the soft golden cornmeal base, the deeply satisfying texture, while trimming the calories and bumping up the protein so you actually feel energised rather than weighed down.
The key upgrade here is the addition of plain Greek yogurt stirred into the cornmeal as it cooks. This does two brilliant things at once. First, it adds a gentle tang that complements the saltiness of the cheese beautifully, much like the sour notes you sometimes find in traditional Black Sea dairy. Second, it boosts the protein content significantly without adding extra fat or sodium. Instead of relying entirely on butter for richness, this recipe uses a modest amount of good quality olive oil combined with a small knob of unsalted butter, giving you that golden, slightly nutty base without overwhelming the dish. The result is a cornmeal cheese dish that still feels indulgent but sits comfortably within a balanced breakfast.
For the cheese, this recipe uses a combination of crumbled feta and low moisture part skim mozzarella. Feta brings the sharp, salty character that traditional Black Sea cheeses like golot or minci provide, while mozzarella gives you that irresistible cheese pull that makes kuymak so visually stunning and texturally exciting. Both cheeses are lower in fat than many aged alternatives, and using them together means you get complexity without excess. Fine or medium ground cornmeal works best here because it cooks quickly and creates a smooth, spoonable consistency rather than a gritty one. The whole dish comes together in one pan in under 25 minutes, making it genuinely achievable on a busy weekday morning.
Serving kuymak the traditional way is part of the joy. Spoon it straight from the pan into shallow bowls and place it in the centre of the table alongside sliced cucumber, ripe tomatoes, olives and warm flatbread or sourdough toast. Everyone scoops from the same pan, tearing off bread to dip and drag through the molten cheese and cornmeal. It is communal, tactile and deeply satisfying. A sprinkle of dried chilli flakes or a drizzle of raw honey over the top, an unconventional but wonderful combination with salty cheese, transforms it from simply delicious to genuinely memorable. This healthy kuymak Turkish Black Sea cornmeal cheese dish proves that you do not have to sacrifice flavour to eat well in the morning.
Ingredients
- 1 tbsp olive oil (extra virgin)
- 1 tsp unsalted butter
- 1.5 cups fine or medium ground cornmeal (not instant polenta)
- 2 cups water (plus more if needed)
- 1 cup low sodium vegetable broth (adds depth without extra salt)
- 0.5 cup plain full fat Greek yogurt (stirred smooth before adding)
- 120 g low moisture part skim mozzarella (torn or roughly chopped)
- 100 g feta cheese (crumbled, reduced fat if available)
- 0.3 tsp fine sea salt (taste before adding as feta is salty)
- 0.3 tsp black pepper (freshly ground)
- 1 pinch dried chilli flakes (optional, for serving)
- 1 tsp raw honey (optional drizzle for serving)
Instructions
- 1
Place a wide, heavy bottomed skillet or non-stick frying pan over medium heat. Add the olive oil and butter together and let the butter melt gently into the oil. Swirl to coat the base of the pan evenly.
A copper pan is traditional but any wide, heavy pan works well. The wider the pan, the faster the cornmeal cooks and the better the crust develops at the edges.
- 2
Pour the water and vegetable broth into the pan and bring to a gentle simmer over medium heat. Once small bubbles appear around the edges, you are ready to add the cornmeal.
Do not let it reach a rolling boil before adding the cornmeal or it can splutter and clump.
- 3
Pour the cornmeal into the simmering liquid in a slow, steady stream, whisking constantly as you pour to prevent lumps forming. Once all the cornmeal is incorporated, switch to a wooden spoon or silicone spatula.
Keep stirring throughout cooking. Cornmeal at this ratio cooks relatively quickly and sticking is the main risk if you walk away.
- 4
Cook the cornmeal mixture over medium low heat, stirring frequently, for about 8 to 10 minutes until it thickens to a soft, creamy, spoonable consistency. It should hold its shape when you draw a line through it but still be loose enough to pour slowly.
If the mixture thickens too quickly or starts catching on the bottom, add a splash of water or broth, a few tablespoons at a time, and stir it through.
- 5
Remove the pan from the heat briefly. Stir in the Greek yogurt quickly and thoroughly until fully combined and no white streaks remain. Season with the black pepper and taste before adding any salt.
Removing the pan from direct heat before adding the yogurt prevents it from splitting. Stir quickly and confidently.
- 6
Return the pan to low heat. Scatter the torn mozzarella and crumbled feta evenly across the surface of the cornmeal. Cover the pan with a lid and allow the cheese to melt undisturbed for 3 to 4 minutes.
Resist the urge to stir once the cheese goes in. Letting it melt on top creates that classic kuymak cheese pull when you scoop through it.
- 7
Once the cheese is fully melted and starting to bubble gently at the edges, remove the lid. The surface should look glossy and inviting. Finish with a pinch of dried chilli flakes and a light drizzle of raw honey if using.
The honey and chilli combination over salty melted cheese is a small revelation. Try it even if it sounds unusual.
- 8
Serve immediately, bringing the pan straight to the table. Provide warm flatbread, toasted sourdough, or wholegrain pitta alongside for scooping. Fresh sliced tomatoes, cucumber and olives complete the spread beautifully.
Kuymak waits for no one. It firms up quickly as it cools, so eat it fresh from the pan for the best texture.
Nutrition per serving
285kcal
Calories
16g
Protein
31g
Carbs
11g
Fat
2g
Fibre
3g
Sugar
480mg
Sodium
Pro Tips
- ✓
Use fine or medium ground cornmeal rather than coarse polenta for the smoothest, most authentic texture.
- ✓
Greek yogurt adds protein and creaminess but must be stirred smooth before adding to avoid lumps in the finished dish.
- ✓
The dish thickens further as it sits. If reheating, add a splash of water or broth and stir gently over low heat.
- ✓
Taste the dish before adding any extra salt. Feta is already quite salty and may provide all you need.
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A wide pan gives you more surface area for the cheese to melt evenly and creates slightly caramelised edges, which are delicious.
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Bringing the pan to the table and eating communally is very much part of the experience. Embrace it.
Frequently Asked Questions
Variations
- •
Spinach and Herb Kuymak
Stir a large handful of finely chopped baby spinach and a tablespoon of fresh chopped dill into the cornmeal during the last two minutes of cooking. The spinach wilts into the base and adds iron, folate and a beautiful flecked green colour without changing the overall dish significantly.
- •
Egg Topped Kuymak
Once the cheese has melted, create two or three small wells in the surface and crack a fresh egg into each one. Cover and cook for a further 3 to 4 minutes until the egg whites are set but the yolks remain runny. This version is even higher in protein and makes a genuinely filling meal.
- •
Smoky Red Pepper Kuymak
Stir one teaspoon of smoked paprika and two tablespoons of finely diced roasted red pepper into the cornmeal base before adding the cheese. This gives a lovely warm colour, a gentle smokiness and a touch of sweetness that works beautifully with feta.
Substitutions
- •feta cheese → halloumi, finely grated (Grated halloumi melts differently from feta but provides a similar salty, firm cheese character. Use slightly less as it can be saltier.)
- •mozzarella → kashkaval or young cheddar (Kashkaval is actually used in some regional Turkish versions and melts beautifully. Young cheddar gives a richer flavour and good melt.)
- •Greek yogurt → plain low fat labneh (Labneh is strained yogurt cheese widely used in Middle Eastern cooking. It adds similar tang and creaminess. Thin it slightly with a tablespoon of water before stirring in.)
- •vegetable broth → water with a pinch of turmeric and garlic powder (If you do not have broth on hand, plain water works. Adding a small pinch of turmeric gives a golden colour and garlic powder adds a little background depth.)
- •olive oil → coconut oil (Refined coconut oil works well and adds no coconut flavour. It gives the cornmeal a slightly different richness. Use the same quantity.)
🧊 Storage
Kuymak is best eaten immediately. If you have leftovers, transfer to an airtight container and refrigerate for up to 2 days. Reheat gently in a non-stick pan over low heat with a splash of water or broth, stirring frequently, until warmed through and softened.
📅 Make Ahead
The cornmeal base can be cooked up to one day ahead and stored covered in the fridge. When ready to serve, reheat gently on the stovetop with a little added liquid, stir in fresh Greek yogurt, then top with cheese and melt as directed. Freshly added cheese always gives the best result.
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