Cheese Muhlama

Treat your guests with the Turkish chilli cheese fondue Barboun debuted at Taste...
  1. In a frying pan, melt the butter slowly until completely melted. On a low heat 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, whilst slowly adding the water.
  3. Stir the cornmeal gently over the heat until it changes colour to a deep golden brown, this is how you know it is cooked. 
  4. Slowly add in the grated cheese.
  5. Stir the mix well, and allow the cheese to melt and for the mixture to become smooth.
  6. As you stir the melted cheese will combine with the cornmeal and cook over a low flame.
  7. Serve with chopped chives and fresh crusty sourdough for dipping.

 

Barboun

Recipe Information

Serves
2

Ingredients

  • 80g Kefalotyri cheese
  • 120g Kasar cheese
  • 30g cornmeal
  • 40g butter
  • 210ml hot water
  • fresh chives
  • Crusty sourdough for dipping
Treat your guests with the Turkish chilli cheese fondue Barboun debuted at Taste...
  1. In a frying pan, melt the butter slowly until completely melted. On a low heat 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, whilst slowly adding the water.
  3. Stir the cornmeal gently over the heat until it changes colour to a deep golden brown, this is how you know it is cooked. 
  4. Slowly add in the grated cheese.
  5. Stir the mix well, and allow the cheese to melt and for the mixture to become smooth.
  6. As you stir the melted cheese will combine with the cornmeal and cook over a low flame.
  7. Serve with chopped chives and fresh crusty sourdough for dipping.

 

Barboun

Recipe Information

Serves
2

Ingredients

  • 80g Kefalotyri cheese
  • 120g Kasar cheese
  • 30g cornmeal
  • 40g butter
  • 210ml hot water
  • fresh chives
  • Crusty sourdough for dipping