Rize muhlama (cornmeal and cheese fondue)
Ingredients
- 200 gButter
- 150 gCornmeal
- 200 gKolot cheese
- 5 gSalt
- 240 gWater
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water30%
- Butter25%
- Kolot cheese25%
- Cornmeal19%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
In a copper pan over the heat, fry the butter, cornmeal and salt, stirring with a wooden spoon, until it reaches the browning you like.
Pour the boiled water in from the edges toward the centre and stir until smooth, then lower the heat.
When it is as thick as a pudding, lay the cheese, which you have already pulled into thin strands, on top. Press lightly with a spoon but do not stir.
Turn the heat up fully for 10-15 seconds, then take it off the stove and serve hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 704 (Rize Ticaret ve Sanayi Odası)Accessed: November 2, 2026
Last changed: November 1, 2026