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Getting its flavor from real Trabzon cheese and fine corn flour, mihlama (also known as muhlama, made under the name kuymak in Trabzon) should not be a reason for you to go to the Black Sea.

After finding the right products and following the recipe correctly, you can prepare mihlama, or kuymak, as it is also known, at home and turn your breakfast table into a feast. Let the bread be cut and the tea brewed. The kitchen is waiting for you to prepare.

Transfer the butter to the pan for the mihlama. Melt over low heat until it bubbles.

Add corn flour little by little and start roasting the corn flour with a wooden spoon.

When the corn flour takes color, add water.

Add the Trabzon cheese you have cut into pieces to the corn flour swollen in boiling water and mix.

Cook the mihlama over low heat, stirring in between.