Żurek
70 min · 795 kcal · Snacks · Eastern European
Eastern European
Kuymak
The famous cheese and cornmeal skillet of the eastern Black Sea coast: fine corn flour toasted in butter, loosened with water and stirred with fresh kolot cheese until it pulls into long, glossy strings. Eaten straight from the pan with bread, usually for breakfast.
Method
- Tear or coarsely grate 110 g of kolot cheese and leave it out at room temperature so it melts evenly. Bring 150 ml of water to the boil and keep it hot beside the stove.
- Melt 15 g of butter in a small heavy cast-iron pan (a sahan, about 16 cm) over medium-low heat until the foam subsides, 1-2 minutes. Do not let it brown.
- Stir in 35 g of fine cornmeal and toast it in the butter for 3-4 minutes, stirring constantly with a wooden spoon, until it looks like wet sand and smells nutty. Keep it pale — colour means bitterness.
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566kcal
15gprotein
52gcarbs
33gfat
3gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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