Black Sea Kuymak is one of the very delicious and signature dishes of Black Sea Cuisine and it can be described as a Cheese and Corn Fondue. Most often, Black Sea Kuymak is served at breakfast and eaten with fresh white bread, which is dipped in it.

Black Sea Kuymak ingredients are butter, coarse cornmeal, cheese, water and salt.

The original recipe of Black Sea Kuymak comes from the South Coast of Our Lovely Sea. At some part of the South Coast this dish also known as Mukhlama (or Mikhlama) and similar dish at East-South coast is called Elardgi.

Preparation stage of Black Sea Kuymak is quite simple as cooking is going straight from dry and fresh ingredients.

Cooking this dish is not complicated as many of Black Sea Cuisine dishes in general. This crown dish is cooked in a typical copper pan called «tava» and stirred during cooking with a wooden spatula. In fact, Black Sea Kuymak is a corn and butter porridge with cheese of the Pasta filata category.

Black Sea Kuymak cooking technology: butter is heated in a frying pan – tava, coarse cornmeal is added and lightly toasted, gradually boiled hot water is poured in, boiled until thick, then diced cheese is added and cooked until the cheese melts. Serve hot in the same dish in which it was cooked. It is eaten by dipping fresh bread into the dish.

Black Sea Kuymak never cooked in advance. Traditionally it is served and consumed hot in tava with white fresh bread and it goes well with the glass of wine or ayran, or Black Sea Tea.

You can enjoy Black Sea Kuymak with friends and family in #BlackSeaCuisine restaurants or at home as it is easy to prepare.

Black Sea Cuisine is simple, tasty and inexpensive.