Balikesir Hosmerim Dessert Product Description and Distinctive Features: Höşmerim, a cherished traditional dessert, serves as a significant symbol of cultural heritage and richness. While it is known in the Central Anatolia and Black Sea regions, its true roots lie in Balıkesir. This dessert has been preserved through generations, originating from the Ottoman era and continuing its legacy to the present day. The Balıkesir Höşmerim stands out with a unique preparation method that differentiates it from similar desserts found in other regions. While versions of höşmerim may have local or natural origins elsewhere, in Balıkesir it has gained prominence over the years due to its deep cultural significance. Widely recognized as the Balıkesir Höşmerim Dessert, it is traditionally prepared by cooking a blend of unsalted cheese, sugar, semolina, egg yolk, and coloring agents. When broken down into percentages of the total ingredients, the composition typically includes 50% raw milk, 40% sugar, 9% semolina, 0.98% egg yolk, and 0.01% coloring agents such as riboflavin or tartrazine. Production Method: The production of Balıkesir Höşmerim begins with 100 kilograms of fresh raw milk, which is fermented using 20–25 grams of cheese culture. The milk is left to coagulate for 20–25 minutes, during which curds form. After coagulation, intended to turn the milk into fresh cheese, the curds are broken up using a wire mixer to ensure even distribution. This curd-breaking process ensures that the cheese particles are finely separated and evenly spread throughout the dessert, instead of forming large lumps. As the mixture is stirred, the whey is gradually heated. Once warmed, 20–25 egg yolks are incorporated and mixed thoroughly. The contents are then brought to a boil. When the temperature reaches 65°C, 70 kilograms of sugar is added, and the mixture is continuously stirred until the sugar fully dissolves, raising the temperature to about 85°C. At this stage, 10–15 kilograms of semolina is introduced, and the dessert is cooked for 1 to 1.5 hours. After cooking, the heat is turned off and the dessert is left to rest for 10–15 minutes. Once rested, the hot mixture is packaged and set aside to cool. This completes the process, making the dessert ready to be served.