Cornmeal cooks in butter before water and kolot cheese pull into a stretchy skillet.
5 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Melt the butter in a pan until foamy.
Add cornmeal and toast for 4 minutes until fragrant.
Add hot water gradually and smooth the mixture.
Add cheese and melt over low heat for 5 minutes.
When the muhlama releases its butter, serve hot in the pan.
💡 Tip: Adding the cheese at the end helps muhlama stretch into strands.
🍽️ Serving suggestion: Bring the hot pan to the table with cornbread.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~360
kcal calories
15
g protein
20
g carbs
25
g fat
0.7g
Sugar
0.5g
Fiber
820.3mg
Sodium
14.6g
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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