Hashil is made by boiling flour in water until thick; in Erzurum, it is a hearty winter breakfast. Once served in a bowl, a well is made in the center with a spoon and filled with melted butter. Each spoonful is dipped into the butter as you eat. It is served with grape molasses or honey.
Add the flour to a large bowl and gradually whisk in 300 ml cold water. The mixture should be runny and completely smooth, with no dry flour left at the bottom of the bowl.
Bring the remaining 700 ml water and the salt to a boil. Reduce the heat, then slowly pour in the flour slurry in a thin stream while whisking constantly. Cook for 18 minutes, stirring along the bottom of the pot with a wooden spoon. The mixture will look cloudy at first, then turn glossy and thicken. It is ready when it runs slowly from a spoon held vertically and briefly leaves a trail on the bottom of the pot.
Divide the hashil among bowls while hot, and use the back of a spoon to make a wide well in the center of each bowl. Do not let it cool; cooled hashil firms up and cannot be shaped.
Melt the butter until foamy and divide it among the wells. Serve immediately with grape molasses on the side.
Do not sprinkle flour into boiling water. First whisk it into a smooth slurry with cold water, then pour that into the boiling water. Dry flour clumps immediately, leaving the hashil lumpy.
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