Kuymak: The Ultimate 4-Ingredient Turkish Cheese Fondue

This rich, comforting Black Sea classic comes together in just a few minutes and requires only four simple ingredients. The secret to the perfect stretchy texture is using low-moisture cheese and cooking it gently until it pulls perfectly. Serve it bubbling hot!

Ingredients

• 42g (3 tbsp) butter
• 25g (3 tbsp) cornmeal
• 240ml (1 cup) warm water
• 170g (1.5 cups) low-moisture mozzarella cheese, shredded

Instructions

Melt the Butter: Place a pan over medium heat and melt your butter completely. Wait until it just begins to bubble.

Toast the Cornmeal: Add the cornmeal to the melted butter. Stir continuously and let it cook until it is fully combined with the butter and slightly toasted.

Hydrate the Mixture: Pour the warm water into the pan to hydrate the mixture. Whisk constantly so it develops a nice, creamy texture. The cornmeal should absorb the water completely with no lumps remaining.

Melt the Cheese: Add the low-moisture mozzarella cheese to the pan and mix gently. Once the cheese is fully melted, let it cook on low heat for a couple of minutes until the butter begins to pool slightly at the edges and the cheese becomes incredibly stretchy. Serve it hot with fresh, crusty bread, or enjoy it just by itself. Afiyet olsun!

Authentic Kuymak (Turkish Cheese and Cornmeal Fondue)

Recipe by Burak Berkel

Servings

2

servings

Prep time

2

minutes

Cooking time

10

minutes

Calories

340

kcal

Ingredients

• 42g (3 tbsp) butter

• 25g (3 tbsp) cornmeal

• 240ml (1 cup) warm water

• 170g (1.5 cups) low-moisture mozzarella cheese, shredded

Directions

• Melt the Butter Place a pan over medium heat and melt your butter completely. Wait until it just begins to bubble.
• Toast the Cornmeal Add the cornmeal to the melted butter. Stir continuously and let it cook until it is fully combined with the butter and slightly toasted.
• Hydrate the MixturePour the warm water into the pan to hydrate the mixture. Whisk constantly so it develops a nice, creamy texture. The cornmeal should absorb the water completely with no lumps remaining.
• Melt the Cheese Add the low-moisture mozzarella cheese to the pan and mix gently. Once the cheese is fully melted, let it cook on low heat for a couple of minutes until the butter begins to pool slightly at the edges and the cheese becomes incredibly stretchy. Serve it hot with fresh, crusty bread, or enjoy it just by itself. Afiyet olsun!