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Made out of salt-free new cheese, hosmerim is a traditional dessert from Balikesir province of Turkey.
The recipe requires unsalted new cheese, preferably with a high moisture ratio. Since I cannot find the type of cheese I need for the recipe, I make my own. Therefore, it is slightly different from the original recipe. Continue reading Hosmerim (Cheese Pudding) I adapted the dough recipe from one of the Turkish savory bun recipes I found in the internet.
The pastry is soft, and rich in flavor. This is one of the recipes that requires some expertise in the kitchen. Even though, there are some alternatives, like using lasagna sheets, which make life a lot easier, it is more delicious if you prepare your own dough.
This time, my mother helped me to prepare the phyllo. Kataifi, or shredded phyllo dough, is a very common dessert ingredient in the Middle Eastern, Turkish and Greek cuisines. Like baklava, it is sweetened with sugar syrup or honey. There are some varities for preparing it. The most popular one is “kunefe” which has unsalted cheese in it and is served while it is still warm.
In Turkey, it is very easy to find a phyllo dough maker, and most of the time those stores have kataifi dough as well. In the US, however, I could not find uncooked kataifi for a very long time. There are precooked kataifi in the Middle Eastern, Turkish or Greek markets, and as you can imagine, you have limited options with those. Borek is one of the most frequently side dishes in Turkey, and usually one of the musts for 5 o’clock tea.
Even though, for this one I used patatoes as filling, you can replace it with anything you want. Spinach and patatoes are the two most frequently used fillings. |
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