Kuymak – Turkish Cheese Fondue is a rich and comforting specialty from Turkey’s Black Sea region, especially popular in cities like Trabzon and Rize. Known for its stretchy, molten cheese and silky, buttery texture, it’s warm, indulgent, and deeply satisfying. Traditionally enjoyed with fresh bread for dipping, it’s the perfect cozy dish for sharing and savoring.

Prep Time 10 minutes
Cook Time 20 minutes
Servings 3 plates

Ingredients

KUYMAK INGREDIENTS

• 80 g butter
• 3 tbsp cornmeal
• 225 ml cold water
• 1 tsp salt
• 200 g Kolot cheese or Kaşar cheese cubed

Instructions

HOW TO MAKE KUYMAK (Turkish Cheese Fondue)

1. Melt the butter in a pan over medium heat.
2. Add the cornmeal and lightly toast it, stirring constantly, until fragrant.
3. Gradually add about ¾ of the cold water, stirring well. Add the remaining water only if needed. The mixture should be creamy and porridge-like.
4. Add the cubed cheese and continue stirring over medium heat until fully melted and stretchy.
5. The Kuymak is ready when you can pull long cheese strings from the pan.

HOW TO SERVE KUYMAK

1. Serve immediately while hot, with:
2. crusty barbari bread
3. baguette magique
4. fresh tomatoes
5. cucumber slices
6. strong Turkish tea

Recipe Notes

Kuymak is meant to be shared, dipped into, and enjoyed slowly — just like a morning by the sea.