Type | Cheese dish |
---|---|
Place of origin | Turkey, Georgia, Azerbaijan, Iran |
Region or state | Black Sea region |
Main ingredients | Minci or Golot cheese, cornmeal Or Wheat flour , cream (or butter), water |
Kuymak is a dish popular in West Asia and the Caucasus. Its primary ingredients are corn meal and cheese. [1] It is typically served with bread and a spoon. [2] In Azerbaijani language, it is called Quymaq. In Iran it is referred to as Kāchi penir( Persian: کاچی پنیر). [3]
Muhlama, also referred to as "mıhlama", is a similar dish. [4]
The Pontic Greeks, who originate from the Black Sea region, make a dish similar to kuymak; theirs is called Χαβίτς ( pnt), which can be Romanized as chavítz, havítz or khavítz. [5] [6] [7] Chavítz, like kuymak, is made with butter, cornmeal, cheese, water or milk, and salt. It might also include yogurt, honey, or bacon. [8] [9] [10] [11] Cooked cornmeal sometimes goes by the same name. [12]
Type | Cheese dish |
---|---|
Place of origin | Turkey, Georgia, Azerbaijan, Iran |
Region or state | Black Sea region |
Main ingredients | Minci or Golot cheese, cornmeal Or Wheat flour , cream (or butter), water |
Kuymak is a dish popular in West Asia and the Caucasus. Its primary ingredients are corn meal and cheese. [1] It is typically served with bread and a spoon. [2] In Azerbaijani language, it is called Quymaq. In Iran it is referred to as Kāchi penir( Persian: کاچی پنیر). [3]
Muhlama, also referred to as "mıhlama", is a similar dish. [4]
The Pontic Greeks, who originate from the Black Sea region, make a dish similar to kuymak; theirs is called Χαβίτς ( pnt), which can be Romanized as chavítz, havítz or khavítz. [5] [6] [7] Chavítz, like kuymak, is made with butter, cornmeal, cheese, water or milk, and salt. It might also include yogurt, honey, or bacon. [8] [9] [10] [11] Cooked cornmeal sometimes goes by the same name. [12]