Beypazarı Höşmerim Sweet

Ankara province’s Beypazarı district is associated with this traditional dessert. Registered on 19 July 2022 with a geographical indication mark, this product is an important part of Beypazarı’s culinary culture and is often served on special occasions. The dough is made with milk, whole wheat flour, salt, and clotted cream, then cooked in melted butter. When serving, it may be sweetened with syrup, grape molasses, or honey according to preference.

Beypazarı höşmerim dessert primarily consists of milk, whole wheat flour, salt, and clotted cream. The dough prepared from these ingredients is cooked in melted butter. Traditionally, the whole wheat flour, milk, butter, and clotted cream used in its production are sourced within the designated geographical area. Thanks to its traditional production method, the dessert is closely identified with its region of origin. After cooling, syrup made from sugar and water, or grape molasses or honey, is poured over it before serving.

The production of Beypazarı höşmerim dessert follows specific stages unique to its geographical area. For a portion serving four to five people, the basic ingredients are 500 grams of whole wheat flour, 400 millilitres of milk, 10 grams of salt, 14 grams of butter, 1 kilogram of clotted cream, 400 grams of white sugar, and 400 millilitres of water.

The production steps are as follows:

• Whole wheat flour is mashed with milk until it forms a thick liquid mixture.
• Clotted cream and salt are added to this mixture and thoroughly blended.
• The mixture is poured onto melted and heated butter in a pan and cooked until the moisture is absorbed.
• The dough is flipped to ensure both sides are evenly cooked.
• The cooked dough is placed on a deep tray and covered.
• It is further cooked over low heat for thirty to thirty-five minutes, then left to cool.
• Syrup is prepared separately by mixing and boiling sugar and water.
• The cooled dessert is served with the prepared syrup poured over it. Alternatively, grape molasses or honey may be used instead of syrup, if desired.

The geographical boundary for Beypazarı höşmerim dessert is the Beypazarı district of Ankara province. Due to its long historical roots, its significant role in local culinary culture, and its production method specific to this region, all stages of production must take place within this geographical boundary.

Compliance with the registered characteristics of the product is monitored by a supervisory body coordinated by the Beypazarı Municipality. This supervisory body consists of at least three members, including experts appointed by the Beypazarı Municipality, the Beypazarı District Directorate of Agriculture and Forestry, and the Beypazarı Chamber of Commerce and Industry.

Monitoring is conducted annually on a regular basis, and may also be carried out at any time upon complaint or need.

The monitoring criteria are as follows:

• Compliance of ingredients used in production with the registered requirements.
• Adherence of the production method to the procedures specified in the registration.
• Proper use of the designation Beypazarı höşmerim dessert, its logo, and the geographical indication mark.

The supervisory body may utilize experts from public or private institutions or procure services from such institutions. The Beypazarı Municipality, as the registered entity, is responsible for managing all legal procedures.