One of the most delicious representatives of the Black Sea region in our traditional cuisine, mihlama and kuymak are also the main subject of a small-scale debate. Made with corn flour and cheese, this food, which has become an indispensable part of breakfasts, has an indispensable flavor. So, what is kuymak? What is the difference between kuymak and mıhlama? Are they the same or different foods? Let’s take a look at these questions about mıhlama and kuymak.

The Difference Between Mıhlama And Kuymak

We can say that the difference between mıhlama and kuymak is actually a local difference. The difference between these two foods arises mostly from the way they are made and the ingredients used.

We can list the main differences between kuymak and mıhlama as follows:

Cheese Use: Unlike mıhlama, kuymak can be made without cheese. In Iğdır, kuymak is made only with butter. In Artvin, on the other hand, the main ingredient of kuymak is local clotted cream. In Trabzon kuymak, minzi cheese or imansız cheese is used, while mihlama is made with Erzurum telli cheese. In this respect, mıhlama is most similar to Trabzon kuymak.

Sifting the flour: Both kuymak and mıhlama are made with corn flour. However, the trick to making mihlama is to grind the flour coarser than the corn flour used for frying fish. This is the only way to capture the unique aroma and texture of mıhlama.

Regional differences: Kuymak is widely made in Black Sea and Eastern Anatolian provinces such as Trabzon, Artvin, Ardahan, Kars and Iğdır. There are also kuymak recipes known by different names in different regions of the Black Sea. Mıhlama, on the other hand, is completely unique to Rize in both name and recipe.

The main ingredient: Another difference between kuymak and mıhlama is the main ingredient used. Corn flour is used as the main ingredient in kuymak; it is the corn flour that gives kuymak its flavor. This is true even for Trabzon kuymak, where cheese is used. The main ingredient in mıhlama, on the other hand, is cheese; the salt, flavor and consistency of the dish depends entirely on the cheese.

Consistency difference: As mentioned in the previous article, there is also a difference in consistency between kuymak and mıhlama. Depending on the cheese used, mıhlama may be slightly denser than kuymak. Kuymak without cheese may have a harder or more fluid consistency depending on the ingredients used.

What is Kuymak?

Kuymak is a dish unique to the Black Sea region. This dish, which is usually made with corn flour, butter and cottage cheese, is made with different cheeses in different regions. The most commonly used cheeses are kolot cheese, Erzurum telli cheese, Trabzon minzi cheese and imansız cheese.

kuymak, a Turkish word, is used in different provinces of Anatolia to refer to various dishes prepared without cheese. The name and recipe of the dish may vary from region to region; the most common uses are as follows:

Kuymak: Eastern Anatolian regions such as Trabzon, Erzurum, Gümüşhane, Bayburt, Ardahan-Posof, the interior of Artvin, Iğdır or Kars.

Yağlaş/ağlı aş: parts of Trabzon, Ordu, Sivas and Giresun.

Mıhlama or mıhlama: Rize and coastal areas of Artvin.

Cumur, çumur or zumur: In some regions, it is the name given to kuymak made by crumbling stale corn bread instead of corn flour.

Hoşmerim: In Rize, this is the name given to the muhlama made with clotted cream instead of butter. It should not be confused with höşmerim, a kind of cheese halva.

Another common name in the Greek-speaking regions of the Black Sea region, especially Trabzon and Rize, is “Havits” (Χαβίτς). Kuymak is also known as “Elarji” in the Megrelian region of Georgia; this dish is slightly different from traditional Turkish kuymak, as it is usually made with a mixture of corn porridge and cheese.

There are different guesses about the origin of kuymaki. One of them is that this food called havits, which Greeks have been making for centuries, may be the original form of kuyma. In addition, the presence of words such as kuyma in Old Turkish and qoymag in Mongolian suggests that this dish may have an older place in Central Asian culture. The fact that kuyma is also made in South Azerbaijan and Iran strengthens this possibility.

Kuymak-like foods, which are consumed extensively in the Black Sea region as well as in the Caucasus, have a great place in the common cuisine of the Black Sea coasts and nearby regions. Regardless of its origin, this food, which we all love to consume, is among the main recipes that enrich our cuisine.

Kuymak Ingredients

Kuymak recipes may vary from region to region. The most traditional kuymak is made with the following ingredients:

To make Kuymak:

If all the ingredients are ready, you can start making kuymak – or mıhlama:

Which Cheese is Kuymak Made with?

When it comes to kuymak, the question “with which cheese is kuymak made?” comes up. Although the popular flavor of the Black Sea region varies from region to region, it is most commonly made with Trabzon minzi cheese. However, it can also be made with çeçil cheese, Trabzon village cheese or – if none of these are available – directly with kashar cheese.

Unlike mıhlama, the main ingredient in kuyma is corn flour; cheese is a secondary ingredient. Therefore, if none of the above cheeses are available, another cheese suitable for making kuymak can be preferred. The important thing is that the cheese should be stringy and melt easily. In some kuymak recipes, different types of cheese such as cheddar or toasted cheese can be preferred for this reason.

Which Region Does Kuymak Belong to?

Kuymaki’s place in our cuisine is among the main reasons for a small-scale debate. Different regions claim that this delicious dish belongs to them. For this reason, the question “Which region does Kuymak belong to?” is also wondered by more people. Although there are various types of dishes made with corn flour and butter in different regions of Anatolia, the Black Sea region is where the dish called kuymak belongs. In Eastern Anatolia, such as Kars and Iğdır, kuymak is also frequently made and takes its place on the tables as a local food.

The most common place where kuymak made with cheese and corn flour is made is in the eastern Black Sea provinces such as Trabzon and Artvin. Kuymak, which is generally made near the coastline, is also made in Georgia and various regions of the Caucasus. For this reason, we can easily say that kuymak is a Black Sea delicacy.

Not only Turks, but also Pontic Greeks, Laz and Hemshin people living in the Black Sea region make dishes similar to kuymak. Likewise, it is possible to come across kuymak-like dishes in different parts of Iran and Azerbaijan.

Since local kuymak cheese and different kuymak ingredients are used in kuymak recipes, it is possible to come across different recipes in different regions. For example, the Greek kuymak called havits is made with a kind of curd called kesmik. Moreover, some kuymak recipes use milk instead of water. Such regional and cultural differences reveal how rich a dish kuymak is.

What is Mıhlama?

It would be impossible to talk about kuymak and not talk about mıhlama. Very similar to kuymak in terms of preparation and ingredients, mıhlama is a dish made on the coastline of the Eastern Black Sea region. A corn flour and cheese-based dish, mıhlama is indispensable for Black Sea breakfasts with its unique flavor. In recent years, mihlama, which is also served in restaurants and breakfast places all over our country, has managed to gain wide popularity.

The biggest difference between mihlama and kuyat is that the main ingredient is cheese. In kuyma, on the other hand, the prominent ingredient is corn flour. For this reason, mihlama is a slightly denser and saltier dish compared to kuymak.

With Which Cheese is Mıhlama Made?

Different types of local cheese can be used in the making of mıhlama. It is essential to use the right cheese in order for the mıhlama to be delicious and thick. Because the main ingredient of mıhlama is cheese.

The most preferred cheeses while making mıhlama can be listed as follows:

Kolot cheese: Although different cheeses can be preferred when making mıhlama, most recipes use local kolot cheese. This cheese, which resembles cheddar cheese, is made only from the milk of grass-fed animals. Produced from whole milk, kolot cheese is made by adding salt during the production process. A muhlama made from kolot cheese is ideal in terms of taste and consistency.

Chechil cheese: After Kolot cheese, çeçil cheese is one of the most preferred muhlama cheeses. Chechil cheese, which is often confused with Erzurum string cheese, has a fattier structure. For this reason, it is preferred more than string cheese when making muhlama.

Erzurum string cheese: Erzurum string cheese is a type of string cheese that is often used when making muhlama. This cheese, also called civil cheese, is made from skim milk. Erzurum string cheese is preferred because it melts easily, does not taste heavy, melts easily and has a stringy structure. However, it is not used as much as çeçil cheese due to its fat-free structure.

Kashar cheese: In the absence of the above cheese varieties, you can easily use kashar cheese to make mıhlama. Kashar cheese, which is salty, melts easily and is oily, is ideal for making mıhlama.

Which Region Does Mıhlama Belong to?

Often used synonymously, the words kuymak and mihlama are the names of a similar dish made in different regions. For this reason, the answer to questions such as “Where does Mıhlama belong?” or “Which region does Mıhlama belong to?” is often wondered.

Mıhlama is actually a type of food belonging to Rize and its surroundings. For this reason, mıhlama is often called “Rize mıhlama”. Generally, in the settlements on the coastline of Artvin, it is also seen that kuymak is also called mıhlama.

We can define it as a slightly more localized form of kuymaka, and it is very similar to Trabzon kuymaka in terms of its preparation. The main difference between the two dishes is that cheese is more prominent and local Trabzon cheese is preferred. There are also some differences in flavor; due to the amount of cheese used, mihlama is a little saltier and denser.