A Black Sea breakfast skillet, this Amasra-style pan combines cornmeal and cheese into a thick, warming start.
8 min prep 12 min cook
Keeps the screen on · step-by-step guide · built-in timer
Heat the 300 ml milk in a pan over medium heat for 3 minutes.
Whisk in 1 cup cornmeal, pouring slowly so no lumps remain.
Add the butter and salt, then cook over low heat for 6 minutes until thickened.
Add the grated kashar and stir for 2 minutes, until melted.
Sprinkle with black pepper and serve hot, since the cheesy texture firms as it cools.
💡 Tip: Adding the cornmeal gradually lets it thicken in the pan without lumps.
🍽️ Serving suggestion: Serve straight from the pan with black pepper freshly ground over the cheese.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~226
kcal calories
8
g protein
19
g carbs
13
g fat
6.1g
Sugar
3.1g
Fiber
792.1mg
Sodium
14.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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