Should hot or cold water be added to mihlama?
One of the most important steps in determining the consistency of mıhlama is adding water to the cornmeal. When adding water to cornmeal sautéed in butter, the water temperature can affect the consistency of the mixture. Using lukewarm or hot water makes it easier to loosen the thick mixture that forms in the pan.
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Using Hot Water is More Suitable: When making mıhlama, adding hot water to the roasted cornmeal generally yields better results. Hot water integrates more quickly with the oily and hot cornmeal in the pan. This allows for more controlled adjustment of the mixture's consistency. Adding the water gradually and stirring constantly reduces the risk of lumps. Therefore, using warm (not boiling) water is a suitable method when preparing mıhlama at home.
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Cold Water Can Also Be Used: Using cold water doesn't necessarily mean the mihlama will fail. However, adding cold water to a hot pan can instantly lower the temperature of the mixture. This can make it a little more difficult for the cornmeal to dissolve and the consistency to be achieved. If cold water is used, it should be added gradually while stirring constantly. Nevertheless, for a more practical and controlled result, hot or lukewarm water can be preferred.
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The Method of Adding Water is More Important Than Its Temperature: In mıhlama, not only the temperature of the water but also how it is added to the pan is important. Instead of pouring hot water into the pan all at once, adding it slowly will result in a smoother mixture. You can add the water with one hand while continuously stirring the mixture with the other. As the cornmeal absorbs the water, you can check the consistency and add more water if necessary. This reduces the chance of making mıhlama that is too thick or too watery.
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The Consistency Should Be Adjusted Before Adding Cheese: After adding the water, the cornmeal should be allowed to soften sufficiently and achieve a homogeneous consistency. Before adding the cheese, the mixture should be neither too thick nor too thin. Since the consistency of the mihlama will thicken slightly as the cheese melts, a slightly runny consistency is preferable initially. When melting cheeses like Kolot cheese are added, the mixture quickly acquires a stretchy consistency. Therefore, adjusting the consistency beforehand with hot water makes it easier to achieve the desired mihlama texture in the final stage.
