45 minTraditional Abugannuş Mezze
A delicious Antakya mezze where roasted eggplants and peppers meet fresh vegetables and olive oil.
Easy · 45 min
Traditional Mihla
A warm and hearty Black Sea appetizer made with exquisite butter, cornmeal, and local cheese.
- Prep
- 5 min
- Cook
- 10 min
- Time
- 15 min
- Servings
- 4
- Calories
- 280
- Level
- Easy
- Heat
- Gentle heat
- Region
- karadenizmutfa
- Vegetarian
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 3 tablespoons butterInstead: olive oil
- 3 tablespoons cornmeal
- 1 cup water (or milk)Instead: oat milk
- 150 grams kolot cheese or string cheese (grated)
- Half teaspoon salt
- Red pepper flakes (optional)
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Melt the butter in a wide pan, preferably copper.
- 2
Add the cornmeal to the melted butter and roast until it changes color slightly.
- 3
Slowly pour water (or milk) into the roasted cornmeal, stirring constantly to prevent lumps.
- 4
When the water starts to boil, add the grated cheese.
- 5
Cook on low heat without stirring until the cheese melts completely and the butter floats to the top.
- 6
Serve hot sprinkled with red pepper flakes.
Note. The key to a great mıhla is using quality unsalted butter and a good melting local cheese.
Questions
What is the difference between mıhla and kuymak?
They are essentially the same dish, just called by different regional names.
Which cheese is best for mıhla?
Traditional Trabzon kolot cheese or string cheese is best, but any good melting cheese works.
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