Camlidere Hosmerim Dessert Description and Distinctive Features of the Product: Çamlıdere Höşmerim Tatlısı is a traditional dessert originating from Çamlıdere, made with a combination of wheat flour, butter, and milk. The dessert is sweetened with honey, grape molasses, or white sugar. What distinguishes Çamlıdere Höşmerim Tatlısı from other Höşmerim varieties found in different regions is the absence of both cheese and semolina in its ingredients. When preparing Çamlıdere Höşmerim Tatlısı, the wheat flour is roasted, causing the lactose in the milk and butter to caramelize at 203 °C. Additionally, the Maillard reaction that occurs during the roasting process gives the dessert its distinct golden color. The outside of the dessert is crispy, while the inside remains soft, thanks to the milk and butter content. The milk used in the production of Çamlıdere Höşmerim Tatlısı comes from large cattle raised in the region, although it can also be sourced from sheep and goats. Table 1, 2, 3, and 4 provide detailed information on the characteristics of the raw milk used in its production. The microbiological quality of the raw milk must be high, with a maximum total microbial count of ≤1.0x105 CFU/mL and a maximum somatic cell count of ≤4.0x105 at 30 °C. Production Method: The ingredients and their approximate quantities used in the preparation of Çamlıdere Höşmerim Tatlısı are as follows: Ingredients: Wheat flour: ½ kg Whole cow's milk: 1 kg (Alternatively, sheep, goat, or buffalo milk can be used) Cow's butter: 2 tablespoons (approximately 30 – 35 g). Since the cream and fat content of the milk may vary by season, the amount of butter can be adjusted accordingly. Salt: 0.01 g To prepare, butter is placed in a deep pot and melted. Milk is then added and brought to a boil. Once boiling, gradually add the flour while stirring slowly. Continue stirring to blend the flour with the butter and milk mixture. This process is traditionally done with a metal stirrer over low heat. The mixture is cooked while stirring until it reaches a consistency where it flows smoothly and has a grainy texture when poured, absorbing the water. The desired texture of Höşmerim is often described as "not sticking in the throat." During this process, occasionally shake the pan gently. If the mixture begins to move in a mold-like fashion, it is considered that Höşmerim is cooked. The cooked mixture is then removed from the heat and transferred to a large tray. Next, place butter in a shallow pan and cook the Höşmerim for about 30 minutes, stirring quickly with a metal spoon until it becomes golden brown (or until the bottom is browned). Towards the end, leave it on low heat for a few more minutes before removing it. While still hot, flip it onto a serving plate or tray to finish. Höşmerim can be enjoyed as is or sweetened with grape molasses, powdered sugar, or honey, depending on your preference. Before serving, Çamlıdere Höşmerim Tatlısı can be drizzled with grape molasses or honey while still hot, or powdered sugar can be sprinkled on top or underneath. The amount of sugar, honey, and grape molasses used for this step is entirely up to personal taste.