Recipe
The fat is separated from the milk and processed mechanically. The concentrated essence or fat of the milk is called “ıravak” (clotted cream), which has a pudding-like consistency. Some preparations substitute butter for ıravak; however, the primary ingredient of höşmerim is traditionally ıravak, and this method has been used for generations. Flour is roasted in a copper pan, after which an adequate amount of ıravak is added. Salt and a small quantity of water are then incorporated, and the mixture is cooked slowly. As it cooks, the flour tends to stick to the bottom of the pan; this is continuously scraped and cleaned using an iğsiran (spatula). When fully cooked, the mixture begins to release some of its fat, a stage locally described as “it has started to release its oil,” indicating that the höşmerim is ready. The mixture is then spread evenly across the pan to a thickness of approximately two finger-breadths. Once browned, it is turned over to cook the other side. The browned, crisp side is served topped with honey or granulated sugar.