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A heritage of Yoruk culture, Hosmerim dessert is sold fresh daily in the Sindirgi bazaar and local dairies. The consistency and yellow color of the dessert depend on the quality of the baked semolina used. Tourists coming to the district prefer the shops in the center to taste this flavor on-site; you can check their locations via the Map tab.
The dessert, which requires great skill to make, holds a distinguished place among cheese desserts in the culinary world of Türkiye. It can be served with ice cream on top upon request.
Ingredients
- 1 liter fresh cow milk (unpasteurized)
- 1 teaspoon cheese rennet
- 1 cup semolina
- 2 cups granulated sugar
- 1 egg yolk
Preparation
- Take fresh milk into a pot, warm it up, add cheese rennet, and wait 10 minutes for it to curdle.
- Add egg yolk and semolina to the curdled milk, stir, and place on the stove.
- Stir continuously and add granulated sugar when it starts to boil.
- Continue stirring over low heat until the sugar dissolves and it turns yellow, then serve cold.
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Food
3
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Sindirgi Yagcibedir Stew
This stew, one of the most famous local meat dishes of the Sindirgi district, is cooked slowly in clay pots. It is usually served at local events and to special guests as part of Balikesir culinary culture.
Food
Sindirgi Cansa Soup
This is a nutritious soup consisting of a combination of dough and lentils, drunk during the winter months in the villages of Sindirgi . This soup, barely known in neighboring districts, is an original example of rural Balikesir cuisine.
Food
Sindirgi Keskek
Keskek, an indispensable dish of weddings and large gatherings, is made in the Sindirgi district by mixing pounded wheat and meat in large cauldrons for hours. Although common throughout Balikesir , the ritual of making it here is unique.