25 minMuhlama – Creamy Turkish Breakfast
A creamy breakfast made with cornmeal, butter, and Trabzon cheese.
- Prep
- 5 min
- Cook
- 15 min
- Time
- 20 min
- Servings
- 2
- Calories
- 350
- Level
- Easy
- Heat
- Mild
- Region
- turkish
- Vegetarian
- Gluten-free
Servings2
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
- 1 cup cornmeal
- 2 tbsp butterInstead: olive oil
- 1 cup grated Trabzon cheese (or mozzarella)
- 1 cup milkInstead: oat milk
- ½ cup water
- Salt to taste
- Black pepper (optional)
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Melt the butter in a wide skillet over medium heat.
- 2
Add the cornmeal and toast for 2–3 minutes, stirring constantly.
- 3
Gradually pour in the milk and water, whisking to avoid lumps.
- 4
Stir in the cheese until it melts completely.
- 5
Season with salt and pepper, then serve hot.
Note. For an extra creamy texture, increase the milk slightly or substitute with half-and-half.
Questions
How long does Muhlama need to cook?
Cook over medium heat for about 10–12 minutes until the cheese melts and the mixture thickens.
Can I make a vegan version?
Replace butter with olive oil and use a vegan cheese; the dish will lose its traditional flavor but remains tasty.
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