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Revision as of 08:00, 24 July 2013 editSamizambak (talk | contribs)Extended confirmed users4,988 edits ←Created page with ' '''Hoşmerim''' is a popular delicacy which is extensively manufactured in the Aegean, Marmara, Trakya and Central Anatolia regions of Turkey, and is presented ...'  Revision as of 08:00, 24 July 2013 edit undoSamizambak (talk | contribs)Extended confirmed users4,988 editsNo edit summaryNext edit →
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'''Hoşmerim''' is a popular delicacy which is extensively manufactured in the Aegean, Marmara, Trakya and Central Anatolia regions of Turkey, and is presented with different names such as Hosmelim or cheese halva. It is generally consumed after a meal as a light dessert alone or combined with ice cream,honey or nuts. Hoşmerim is served for 50-55 years as a commercial product in the markets and pastry shops. However, most of its manufacture occurs in a small scale with the recipes and methods differing from one region to another . Traditional recipes include fresh unsalted cheese particularly from ovine milk, semolina and powdered sugar, however, for commercial production, cream, egg and riboflavin are included in the recipe with the traditional ingredients. '''Hoşmerim''' is a popular delicacy which is extensively manufactured in the Aegean, Marmara, Trakya and Central Anatolia regions of Turkey, and is presented with different names such as Hosmelim or cheese halva. It is generally consumed after a meal as a light dessert alone or combined with ice cream,honey or nuts. Hoşmerim is served for 50-55 years as a commercial product in the markets and pastry shops. However, most of its manufacture occurs in a small scale with the recipes and methods differing from one region to another . Traditional recipes include fresh unsalted cheese particularly from ovine milk, semolina and powdered sugar, however, for commercial production, cream, egg and riboflavin are included in the recipe with the traditional ingredients.

Revision as of 08:00, 24 July 2013

Hoşmerim is a popular delicacy which is extensively manufactured in the Aegean, Marmara, Trakya and Central Anatolia regions of Turkey, and is presented with different names such as Hosmelim or cheese halva. It is generally consumed after a meal as a light dessert alone or combined with ice cream,honey or nuts. Hoşmerim is served for 50-55 years as a commercial product in the markets and pastry shops. However, most of its manufacture occurs in a small scale with the recipes and methods differing from one region to another . Traditional recipes include fresh unsalted cheese particularly from ovine milk, semolina and powdered sugar, however, for commercial production, cream, egg and riboflavin are included in the recipe with the traditional ingredients.