Konya höşmerim is a filling, creamy dessert typical of Central Anatolia, prepared from fatty kaymak cream and flour. At first glance, it may resemble a thick porridge with a darker, caramel color, which is the result of thorough roasting.
If you order höşmerim elsewhere in Turkey, you will get a grainy cheese dessert, but in Konya, this smooth, hot, and rich treat awaits you.
Konya lies on a plateau where winters are cold, and local cuisine therefore historically had to focus on foods with high energy value. While its more famous namesake from the Balıkesir region originated as a way to process fresh cheese, the Konya version uses milk fat. Locals have "claimed" this name, and for the residents of Konya, the "real" höşmerim is only this one.
The basis of the entire recipe is kaymak, which is very thick, clotted cream, traditionally from buffalo or cow's milk. It is precisely this that gives the dessert a specific, heavy milky aroma and velvety texture. The second basic ingredient is plain wheat flour.
Preparation begins by melting the kaymak and a spoonful of butter in a pot, ideally with a non-stick surface. As soon as the fat starts to foam, the flour is added. The mixture must be constantly stirred and roasted. It is not just about combining the flour with the fat, but about actually "baking" it in the pan. The goal is to achieve a change in color from light to darker, hazelnut to light brown. It is at this very moment that the characteristic taste of roasted butter develops. Finally, boiled milk with sugar is poured into the hot roux. The mixture hisses, begins to thicken, and in a moment turns into a smooth, shiny mass that separates from the sides of the pot.
Konya höşmerim is best eaten while still warm. Traditionally, it is served on a small plate, sprinkled with crushed pistachios or walnuts. It is a very filling and dense dessert.
I tasted Konya höşmerim at the traditional Konya Sufi Restaurant Geleneksel Konya Mutfağı (see Where to Eat in Konya). One portion cost 200 TRY (4.80 EUR).
Bon appétit!
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