Muhlama

Black Sea Region is a region in the northeast of Türkiye with a coastline on the sea. The Black Sea cuisine is known for its traditional dishes that blend local agricultural products such as sea and land. Hazelnut corn, cabbage fish and butter such as products are the main ingredients of Black Sea cuisine. Dishes in the region are typically prepared using natural and local ingredients, reflecting the gastronomic diversity of the Black Sea. Regional dishes carry cultural significance not only in terms of only flavor but also as an integral part of the region’s cultural identity importance.

Muhlama

Muhlama is another Black Sea dish closely associated with the Rize region. Unlike kuymak, muhlama is made using milk or kaymak. Additionally, a small amount of double-roasted cornmeal or wheat flour is added. Butter and cheese are also key ingredients of muhlama. Muhlama has a more fluid consistency and is typically served hot for breakfast.

Preparation Process

In preparing muhlama, milk or kaymak is mixed with butter and cheese in a together pan. Flour is then added and the mixture is stirred continuously until it reaches a thick consistency. In the Service stage, on butter is added and the dish is served hot.

Ingredients Used

• Main ingredients: Milk or kaymak, butter, cheese, cornmeal or wheat flour.
• Regional ingredients: Rize’s Kolot cheese and butter.