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]InAzerbaijani language, it is called Quymaq.InIran it is referred to as Kāchi penir(Persian: کاچی پنیر).[3]
Kuymak dished out on a spoon
| |
| Type | Cheese dish |
|---|---|
| Place of origin | Turkey, Georgia, Azerbaijan, Iran |
| Region or state | Black Sea region |
| Main ingredients | Minci or Golot cheese, cornmealOrWheat flour , cream (orbutter), water |
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 Romanizedaschavítz, havítzorkhavítz.[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]
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