We call it cheese elegance, but let there be no misunderstanding. You don’t use cheese when making Hosmerim. By using rennet, you will get a different flavor, also known as cheese halva. Don’t let it scare you, we agree that it is a great taste. Although each region prepares it in different ways, Hosmerim always has a delicious taste.
Materials of Hosmerim;
- 1 liter of raw milk
- 2 eggs
- 2 cups granulated sugar
- 1 teaspoon of rennet
- 1.5 cups of semolina
Preparation of Hosmerim;
- First, mix the semolina and granulated sugar in a separate bowl.
- Take the raw milk to the stove and cook it. Gently touch your finger to the milk. The milk should be warm at a temperature that will not burn your finger.
- Add the rennet to the warm milk. Cover the pot and let it sit for 10-15 minutes.
- Add the semolina mixture with granulated sugar and the egg yolk to the pot. Then return the pot to the stove.
- Bring the pot to a boil over low heat. Stir with a wooden spoon to prevent the bottom from sticking.
- Take the darkened and eye-catching cheese dessert on serving plates and leave to cool.
- After it cools, you can serve it by garnishing with cream. Bon Appetit!
If you use unpasteurized milk, you can get a completely different flavor. You can decorate Hosmerim with your favorite materials such as walnuts, hazelnuts, cinnamon. In addition, since Hosmerim is a milky dessert, it must be kept in the refrigerator.
As Expat Guide Turkey, we will publish fast, practical and delicious Turkish recipes to our visitors in the Food & Beverage category. Stay tuned.
If you like delicious dessert recipes of Turkish cuisine, this recipe may interest you; A Different Cookie; Kerebic – Discover Turkish Dessert
