Turkish Kuymak with Herb Tomato Salad

Ingredients

• 1/2 cup fine cornmeal
• 2 tbsp butter
• 1 1/2 cups hot water
• 7 oz mozzarella or kaşar cheese, shredded
• 1/2 tsp sweet paprika
• 2 medium tomatoes, diced
• 1 small cucumber, diced
• 2 tbsp chopped parsley
• 1 tbsp chopped mint
• 1 tbsp olive oil
• 1 tsp red wine vinegar
• 4 slices crusty bread
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Combine tomatoes, cucumber, parsley, mint, olive oil, vinegar, salt, and pepper in a bowl; set aside for the flavors to mingle.
2. Melt butter in a small heavy skillet and stir in cornmeal over medium-low heat for 1 minute until it smells toasted.
3. Whisk in hot water gradually, then cook gently until the cornmeal is smooth and thick.
4. Lower heat and fold in shredded cheese a handful at a time until it is melted and stretchy; do not boil after adding cheese.
5. Dust the surface with paprika and toast the bread while the kuymak stays hot.
6. Serve immediately from the skillet with bread and the cold herb tomato salad alongside.

Allergen note: Contains dairy and gluten if served with bread; choose a melting vegetarian cheese if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.