A dessert from the Aegean region notable for its texture, made by melting unsalted fresh cheese with semolina and sugar in a pan. Served hot or warm, it brings together the cheese's mild saltiness with the balance of sugar.
Cook the desalted cheese in a wide pan with butter over low heat, stirring until melted.
Add the semolina and sugar and keep cooking, stirring, until the mixture starts to pull away slightly from the pan.
Transfer the hot mixture to a serving plate and smooth it out, then slice and serve warm sprinkled with cinnamon if desired.
Allergen: contains dairy/cheese. Important: Always soak the cheese in plenty of water beforehand to remove the salt; höşmerim made with cheese that hasn't been fully desalted will be too salty.
Sprinkling a little cinnamon on top after transferring the höşmerim from the pan to the serving plate enriches its flavor.
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