Kuymak (Black Sea Cornmeal and Cheese Fondue)

La storia di questo piatto

Kuymak, also called muhlama, belongs to the Black Sea highlands of Turkey, where green pastures, mist and mountain dairies shaped a cuisine of butter, cheese and corn. It is a humble pot of gold that has long fed shepherds and families gathered around a shared pan.

Ingredienti

• 80 g Unsalted butter
• 200 g Pasta filata cheese such as tel peyniri, young Kashkaval or hard-textured mozzarella
• 45 g Fine cornmeal (misir unu)
• 100 ml Hot water
• 1 pinch Fine salt
• 4 slices Rustic bread or Turkish bread

Preparazione

1. Choose an iron or copper pan (sahan), as tradition dictates; a non-stick pan is only an acceptable fallback. Heat the pan over medium-low heat and melt the butter until it is foamy and smells of warm milk. Keep the hot water and the weighed flour within reach.
2. Add the cheese in small pieces to the butter and stir with a wooden spoon over low heat for 3-4 minutes, until it melts completely and stretches into glossy threads when you lift the spoon. The cheese and butter should form a smooth mixture, with the fat rising to the surface.
3. Sprinkle in the cornmeal gradually, stirring vigorously to avoid lumps. Continue over low heat for 1-2 minutes, until the flour toasts lightly and gives off a sweet aroma of corn and hazelnut.
4. Gradually add the hot water (100 ml), continuing to stir. Cook over low heat for 2-3 minutes, until the mixture becomes a thick, glossy, stringy cream that pulls away from the sides, with butter rising to the surface. Taste and adjust the salt only if needed, as the cheese is already salty.
5. Remove from the heat immediately: kuymak continues to thicken even off the stove. Serve steaming hot directly in the pan, with warm bread alongside for dipping.