Mihlama is a popular Turkish breakfast staple that is cooked in a copper sahan or your typical frying pan. The creamy taste suits to your taste buds even if it is your first time to taste it. The secret is the blend of Trabzon village cheese, cornmeal and butter. You can also use Kashar or Turkish string cheese.

Servings: 4


6 tablespoons unsalted butter

6 tablespoons cornmeal

1 cup of water

10 ounces grated Trabzon village cheese or Kashar cheese or Turkish string cheese


Melt the butter in a copper sahan (frying pan) for a few minutes until bubbly, but not burned.

Stir in the cornmeal, cook and stir with a large wooden spoon until the color turns into deep golden brown.

Add water to the mixture when the oil separates from the butter; bring water to a full boil.

Slowly add the cheese to the mixture, stirring often, until the cheese melts and the mixture is incorporated and smooth.

Simmer on low flame; stir until the butter is on top of the mixture. Remove from heat.

Serve immediately with bread. Enjoy!

Nutritional Information: 458 calorie; 39 g fat (24 g saturated fat); 112 mg

cholesterol; 404 mg sodium; 11 g carbohydrate; 1 g dietary fiber; 18 g protein.