Recipe
Milk is processed in a machine to separate its fat. This separated fat is called “ıravak” and is used in the preparation of höşmerim. The ıravak is cooked, and once it cools, a sufficient amount of flour is added and stirred until the mixture thickens. If höşmerim is prepared with milk instead of ıravak, butter is added to the mixture. Butter is melted and heated in a pan, and the thickened mixture is transferred into it. It is cooked by turning continuously with an eysıran (a traditional tool used to remove dough from a trough) until evenly browned on all sides. Once browned, it is inverted onto a serving plate. Sugar or syrup is poured over the dessert. If syrup is used, small holes are made with a fork to help the syrup absorb. In the past, höşmerim was traditionally served topped with honey.