Recipe
Preparation
In the region, clotted cream—also known locally as “zıvık” or “ravak” (approximately 250 grams)—is melted in a pot. Half a cup of milk, one and a half tablespoons of butter, and a small amount of salt are added.
Flour is gradually incorporated over low heat until a soft dough is formed, and the mixture is cooked until the raw flour taste disappears.
The prepared dough is then transferred to a pan and roasted until it turns a golden color.
The höşmerim is inverted onto a serving plate, topped with honey or granulated sugar, and served warm.