Recipe
In the preparation of höşmerim, goat’s milk was traditionally used due to the formerly high number of goats in the region; however, cow’s milk has also been preferred. A generous amount of butter is added to the milk placed in a pot and boiled until the butter melts. To achieve a yellow color, a flour mixture consisting mainly of corn flour is added, and the mixture is continuously stirred over low heat until it reaches a dough-like consistency. The dough is then transferred to another pan, where a small amount of fat is added and the bottom is fried. Once the höşmerim turns a deep reddish color, it is turned over with the help of a lid and transferred to a plate. It is served hot, optionally topped with powdered sugar, molasses, or honey.