Kuymak

This traditional Turkish dish combines coarsely-ground cornmeal and (oftentimes) aged local cheeses such as trabzon or kashar. Grated cheese is mixed into piping hot cornmeal until it turns stringy, and the dish is then typically enriched with butter or kaymak—Turkish clotted cream. Kuymak is typical of the area surrounding the Black Sea, where it is mainly enjoyed for breakfast. It always needs to be served warm and freshly prepared.