Middle_Eastern
Middle Eastern - Salads and Sides
Kuymak Salad / Side
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 1 cup coarsely ground cornmeal
- • 2 cups whole milk
- • 200g kolot cheese, coarsely grated
- • 2 tbsp butter
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Whisk the cornmeal with 1 cup of the cold milk until completely smooth.
2
Phase 2
Melt the butter in a nonstick pan, add the remaining milk, and whisk in the cornmeal slurry.
3
Phase 3
Cook over medium-low heat, stirring constantly, until the mixture thickens and pulls from the sides, about 10 minutes.
4
Phase 4
Reduce the heat and fold in the cheese a handful at a time until fully melted and stretchy.
5
Phase 5
Serve immediately while molten and elastic, straight from the pan with crusty bread.