The definition of Muhlama is the most popular flavor of the Black Sea!

How about making room for one of the most popular flavors of the Black Sea, muhlama in your breakfast? If you haven’t made room on your tables for kuymak, which is also known by its other name, you may regret it. For those who are wondering how to make the definition of muhlama to turn your breakfast tables into a feast, you can take a look at our content. You will love this flavor that will remain on your palate when it is made in a real form with correct works. So, how is muhlama made? What are their materials? Here is the definition of muhlama with all the material list and preparation. Bon appetit right now.


4 tablespoons of butter, 4 tablespoons of corn flour, 2 glasses of water, 300 grams of trabzon cheese


Cook the butter transfer it. Melt it over low heat until it is bubbling. Add the cornmeal little by little and start frying the cornmeal with a wooden spoon. When the cornmeal turns brown, add water. Add the Trabzon cheese and mix. Cook the mihlama on low heat by stirring in the middle. Go on the butter and when it turns color, serve the setting you took from the stove hot without waiting. Share with your loved ones.