Kuymak
Dish of cornmeal and cheese
From Wikipedia, the free encyclopedia
Kuymak or khavitz (Greek: χαβίτς) is a dish from the Pontus region that now lies in northern Turkey, and is popular in areas around the Black Sea. Its primary ingredients are cornmeal and cheese.[1][2][3] It is typically served with bread and a spoon.[4]
TypeCheese dish
Place of originPontus region
Region or stateBlack Sea region
Main ingredientsMinci or golot cheese; cornmeal
or wheat flour; cream or butter; water
Kuymak dished out on a spoon | |
| Type | Cheese dish |
|---|---|
| Place of origin | Pontus region |
| Region or state | Black Sea region |
| Main ingredients | Minci or golot cheese; cornmeal or wheat flour; cream or butter; water |
Variations
The Pontic Greeks, who have lived in the region of Pontus since roughly 800 BCE, make a dish similar to kuymak; theirs is called Χαβίτς,[5] which can be Romanized as chavítz, havítz or khavítz.[6][7][8] Chavítz, like kuymak, is made with butter, cornmeal, cheese, water or milk, and salt. It might also include yogurt, honey, or bacon.[9][10][11][2] Cooked cornmeal sometimes goes by the same name.[12]
