Muhlama

Ingredients for 6 servings:

• 300 ml water
• 700 g cheese, Turkish, (Kolot or Tel), alternatively e.g. Gruyère, Emmental, Appenzeller
• 10 g corn flour
• 100 g sweet cream
• 100 ml milk
• 1 egg(s), as desired
• 75 g butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Melted cheese

Heat the water in a large, heavy pot (preferably enameled cast iron) until just below boiling. Meanwhile, coarsely grate the cheese and mix the grated cheese with the flour. Gradually add the cheese to the water, keeping it below boiling point at all times. Never melt more than 2-3 tablespoons of cheese at a time. Once one portion has melted, you can add the next. Stir in the cream and milk once the cheese is completely melted. The Muhlama should have the consistency of a thin porridge. You may want to add a little more cheese or liquid to achieve this consistency. You can also stir in the raw egg at this point, which will make the Muhlama even more substantial. Do not allow it to boil again afterward, or it will curdle. Pour into a warmed bowl, pour over melted butter, serve immediately, and eat with pieces of bread dipped into the cheese with your hands.