Muhlama

Method

1. Melt the butter in a small heavy-bottomed pan over medium-low heat, allowing it to foam gently for about 2 minutes.
2. Sprinkle the almond flour into the melted butter and stir continuously for 3 to 4 minutes until it turns lightly golden and releases a nutty aroma.
3. Reduce the heat to low and add the mozzarella or aged cheese in small pieces, stirring constantly so it begins to melt evenly into the almond flour mixture.
4. Continue stirring and folding the mixture for 10 to 12 minutes until the cheese is fully melted, the mixture pulls away from the sides of the pan, and a stretchy, cohesive texture forms.
5. Remove the pan from the heat and let the muhlama rest for 1 to 2 minutes before serving hot directly from the pan.