Yumak (a traditional Turkish dish that is from Trabzon, the Black Sea region of Turkiye)

While Dr. Ozben was visiting her family, her mom made Yumak as part of Turkish breakfast (if you have not heard it, please google it). She loved the dish and wanted to share the recipe with you.

The recipe and information is taken from this website. 

Ingredients

• 6 tablespoons (3 ounces) unsalted butter

• 6 tablespoons cornmeal

• 1 cup water

• 10 ounces Trabzon village cheese, grated, Turkish string cheese, or Kashar cheese

1. In a copper sahan or frying pan, melt the butter completely. Continue to allow the butter to bubble for a few minutes without letting it burn.

2. Add the cornmeal and work the butter all the way through with a large wooden spoon.

3. Stir the cornmeal gently over the heat for several minutes until it changes color to a deep golden brown.

4. When the oil from the butter begins to separate out, add the water and bring it to a boil.

5. Once the water boils, slowly add the grated cheese.

6. Stir the mixture well each time to allow the cheese to melt and the mixture to become smooth each time.

7. Let it cook over a low flame, stirring regularly until you see the butter appear on the top.

8. Serve hot with fresh, crusty bread to scoop it with and enjoy.

Some of Dr. Ozben's tips:You can use the cheese with unpasteurized milk, Berkeley Bowl has a great variety of cheeses. If you follow the plant based diet, you can use east balance butter and any kind of plant based cheese that melts.
You can try to alternate the butter with organic ghee.  Dr. Ozben likes to serve Kuymak with roasted asparagus with a few drops of lemon on top.