Tree of Life by Joy E. Stocke

Author:Joy E. Stocke
Language: eng
Format: epub
Publisher: Burgess Lea Press
Published: 2017-04-12T04:00:00+00:00

◁ Black Sea Fondue (Kuymak) with Roasted Winter Vegetables

SERVES 4 TO 6

Aspecialty of Turkey’s Black Sea region, the sensuous fondue called kuymak is a dish best shared with friends. In fact, our friend Necat first served this to us on a cold evening in Trabzon while a north wind howled outside his high-rise apartment and the lights of ships and tankers blinked like stars on a nearly invisible sea.

At the stove, Necat stirred a mixture of butter and cornmeal. When a glistening layer of butter rose to the surface, he thinned the mixture with white wine and water, and added a shredded local cow’s milk cheese similar to Armenian string cheese. The three of us sat at a card table in the living room, the pot of kuymak between us, with a bottle of Georgian wine and one of the Black Sea area’s famous oversized loaves of airy bread for dipping.

Here at home, we relish kuymak as a comfort food, a polenta-esque fondue made with finely ground cornmeal. Encourage guests to spear the vegetables on forks and dip directly into the pot. As a side dish, divide the fondue among serving plates and arrange some of the vegetables on top.

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