Kuymak Turkish

To prepare a traditional Turkish kuymak, you will need a special small frying pan with two handles. If there is none, you can use a small saucepan with a thick bottom or an ordinary frying pan, but its bottom should also not be thin. Cast-iron cookware is quite suitable.

Preheat the pan over high heat and heat the butter in it a little. Add corn flour to the already liquid and heated oil. To make the dish more homogeneous, it is necessary to use fine flour. If there is no such thing, we grind large, or even corn grits on a coffee grinder.

Constantly stirring, simmer cornmeal in butter for two minutes. In a thin trickle and, stirring constantly, add water to the mass. It is necessary to stir very quickly, then the finished dish will be homogeneous and without unpleasant lumps. Bring the mass to a boil.

Chechil cheese is divided into fibers. You can take any other kind of cheese, but the only condition is that it should stretch well when melted. Add the cheese to the stewing mixture, continue to cook over low heat, and stir constantly. As a result, a completely homogeneous mass should be obtained, which will stretch when draining from the spoon and stirring.

As soon as the mass forms long threads when draining from the spoon, we stop mixing the dish and leave it for a few more minutes in a calm state over low heat. You can talk about the readiness of the dish as soon as spots of butter began to appear on its surface. Usually the general extinguishing process takes 5-7 minutes.

Turkish kuymak is served hot with very fresh bread. The dish does not require shifting to another dish, the best solution is to leave it in the pan.

Bon appetit and have a cheerful day full of achievements!