Recipe
Butter is melted in a deep pot, after which milk is added and brought to a boil. Once boiling, flour is gradually incorporated while stirring continuously. At this stage, the flour, butter, and milk are thoroughly combined using an eysiran (a traditional metal stirring utensil). The mixture is cooked while being stirred until it thickens and absorbs its liquid, reaching a grainy, free-flowing consistency. Among locals, the ideal texture of höşmerim is described as one that “does not stick in the throat,” indicating a smooth and well-balanced consistency. During cooking, the pan is gently shaken from time to time; when the mixture begins to move as a single mass, the höşmerim is considered cooked. The cooked mixture is then removed from the heat and transferred to a wide shallow pan. Next, butter is added to a shallow frying pan, and the höşmerim is cooked for approximately 30 minutes, being stirred continuously and vigorously with an eysiran (or a wooden spoon if unavailable) until it is evenly browned, ensuring that the base is well caramelized. Shortly before removing from the heat, it is left to rest over low heat for a few more minutes. While still hot, the höşmerim is inverted onto a serving plate or tray and is ready to serve. Höşmerim may be consumed plain or, according to preference, sweetened before serving with grape molasses, granulated sugar, or honey. The amount of sweetener used is entirely optional.