Camlidere Hosmerim Dessert Description and Distinctive Features of the Product: Çamlıdere Höşmerim Tatlısı is a regional dessert with roots in Çamlıdere, prepared using wheat flour, butter, and milk. The sweetening of the product is done with honey, grape molasses, or white sugar.What sets Çamlıdere Höşmerim Tatlısı apart from other Höşmerim desserts produced in different provinces is the absence of cheese and semolina among its ingredients. During the preparation of Çamlıdere Höşmerim Tatlısı, when roasting wheat flour, the lactose in the used milk and butter caramelizes at 203 °C, and the Maillard reaction during flour roasting gives the dessert its golden color. The exterior of Çamlıdere Höşmerim Tatlısı is crispy, while the interior is soft due to the presence of milk and butter. The milk used in production comes from large cattle raised within the geographical region, although it can also be obtained from sheep and goats.Table 1, 2, 3, and 4 provide information on the characteristics of raw milk used in the production of Çamlıdere Höşmerim Tatlısı. The microbiological quality of raw milk should 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 components and approximate quantities used in the production of Çamlıdere Höşmerim Tatlısı are provided below. Components: Wheat flour: ½ kg Whole cow's milk: 1 kg (Optionally sheep, goat, and buffalo milk) Cow's butter: 2 tablespoons (approximately 30 – 35 g). Since the cream and fat content of the milk vary depending on the season, the amount of butter can be increased or decreased. Salt: 0.01 g Butter is placed in a deep pot and melted. Milk is added to it and brought to a boil. Once boiling, gradually add flour while stirring slowly. Continue stirring to incorporate the flour into the butter and milk. This process is done by stirring with a traditional metal mixer over low heat. It is cooked while stirring until it reaches a consistency where it will flow smoothly and grainy when poured, absorbing the water. The desired consistency in Höşmerim is described colloquially as "not sticking in the throat." During this process, occasionally shake the pan lightly. If the mixture starts to shake in a mold-like form, Höşmerim is considered cooked. The cooked mixture is taken off the heat and poured into a large tray. Then, butter is placed in a shallow pan, and Höşmerim is cooked for about 30 minutes, stirring rapidly with a metal spoon until it turns golden brown (or until the bottom is browned). Towards the end, wait a few more minutes on low heat before removing it. When still hot, it is flipped onto a serving plate or tray to be ready. Höşmerim can be consumed plain or sweetened with grape molasses, powdered sugar, or honey according to preference. Before serving, Çamlıdere Höşmerim Tatlısı can be drizzled with grape molasses or honey while hot, or powdered sugar can be sprinkled over or under it. The amount of sugar, honey, and grape molasses used for this purpose is entirely optional.