Turkish Kuymak
A Turkish national dish — hearty and wonderfully tasty! Kuymak is one of the best breakfasts around. Paired with fresh, fragrant bread, it delivers a real jolt of energy, and it's filling enough that you won't think about food again until lunch. Its rich, creamy flavor livens up breakfast, working magic out of the simplest ingredients.
marakesh
Recipe author
Turkish Kuymak
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 %
7 g
Fats 59 %
17 g
Carbohydrates 17 %
5 g
210 kcal
GI:
20
/
0
/
80
- For traditional Turkish kuymak, you'll want a special small two-handled pan. If you don't have one, use a small heavy-bottomed saucepan or a regular skillet — just not a thin one. Cast iron works great. Heat the pan over high heat and melt the butter in it. Add the cornmeal to the hot, melted butter. For the smoothest result, use finely ground cornmeal; if you only have coarse cornmeal or even corn grits, grind it in a coffee grinder first. Stirring constantly, cook the cornmeal in the butter for two minutes. Pour in the water in a thin stream, stirring the whole time — stir fast so the finished dish comes out smooth and free of unpleasant lumps. Bring the mixture to a boil. Pull the chechil apart into strands. You can use any cheese you like, as long as it melts into long, stretchy strings. Add the cheese to the simmering mixture and keep cooking over low heat, stirring constantly. You're after a completely smooth mass that stretches as it drips off the spoon and as you stir. As soon as it forms long threads when it falls from the spoon, stop stirring and let it sit undisturbed over low heat for a few more minutes. It's done once little pools of butter start to surface. The whole process usually takes 5–7 minutes. Serve Turkish kuymak hot with very fresh bread. There's no need to move it to another dish — it's best left right in the pan. Enjoy, and have a bright day full of good things!
Caloric content of the products possible in the composition of the dish
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Corn flour - 368 kcal/100g
- Whole grain corn flour, unseeded - 355 kcal/100g
- Whole grain corn flour sifted - 362 kcal/100g
- Corn flour from grain with removed germs of vitamin E - 364 kcal/100g
- Corn flour from grain with removed germs nevitaminiz - 364 kcal/100g
- Chechil - 313 kcal/100g
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