Recipe
Half a kilogram of butter is melted together with 1 cup of vegetable oil. An equal amount of water to the oil is added. Tarhanalık göce flour is gradually incorporated while stirring, and the mixture is cooked over low heat, stirred continuously to prevent sticking. To check whether it is fully cooked, small amounts are tested from time to time. In local terms, the correct consistency is described as follows: “It should not coat the throat or remain stuck; it should slide down easily when swallowed. If it has become dough-like, it immediately leaves its grain. If it clings to the grain, it is clear that it is undercooked.” Once the surface turns golden, the höşmerim is transferred to a plate and arranged. After the roasting process is completed, the syrup is prepared by boiling 2 cups of sugar with 1 cup of water until it reaches a thick consistency. For serving, the höşmerim is placed around the edges of the plate, the syrup is poured into the center, and it is eaten by gently pushing it with a spoon. The distinguishing characteristics of höşmerim in this region are the use of göce flour and the fact that it is served together with syrup.