Çamlıdere Höşmerim Tatlısı

Çamlıdere höşmerim tatlısı is a traditional dessert originating from the province of Ankara and officially registered as a geographical indication by the Türk Patent ve Marka Kurumu. The product was registered on 10 March 2021 and maintains a strong association with its region of origin. Its primary ingredients are wheat flour, butter, and milk; sweetening is achieved using honey, grape molasses, or white sugar. The distinguishing feature of this dessert is the absence of cheese and semolina, which are commonly found in other höşmerim varieties. During cooking, the caramelization of lactose and the Maillard reaction give the dessert its golden color; its exterior is crisp, while its interior has a soft texture due to the milk and butter used.

Product Characteristics

Çamlıdere höşmerim tatlısı is prepared using wheat flour, butter, and milk. The milk used in the dessert is obtained from cattle raised within the geographical boundaries of Ankara; sheep or goat milk may also be used optionally. The milk is expected to have high microbiological quality: the total microbial count must not exceed ≤1.0×10⁵ CFU/mL at 30 °C, and the somatic cell count must not exceed ≤4.0×10⁵.

The butter used in production must contain a minimum of 82% milk fat and no more than 16% water. The wheat flour used should have a protein content of at least 14.5%. The flour’s moisture content must not exceed 14.5%; ash content in dry matter (DM) should be between 0.7% and 0.8%; protein content in DM must be at least 10.5%. The acidity value (expressed as sulfuric acid) must not exceed 0.07%, and the falling number must be at least 250 seconds. The grape molasses used for sweetening is produced from grapes grown in Ankara and is concentrated to a soluble dry matter content (Brix) of 70–72 Bx. The honey is sourced from beekeepers within the province of Ankara.

Production Method

The production process of Çamlıdere höşmerim tatlısı consists of the following steps:

• Butter is melted in a deep pot, and milk is added and brought to a boil.
• As the milk begins to boil, wheat flour is gradually added while stirring continuously.
• The mixture is stirred slowly over low heat using a traditional metal spoon called an erisan.
• The mixture is cooked while stirring until it dries out and becomes grainy and separable. This consistency is locally described as “not sticking in the throat” (imiğinde kalmayacak).
• When the dough begins to detach from the sides of the pot, it is considered cooked, removed from the heat, and transferred to a wide tray.
• In a separate shallow pan, additional butter is added, and the höşmerim is stirred continuously and rapidly for approximately 30 minutes using an erisan or wooden spoon until it turns golden brown.
• It is then left to rest on low heat for a few minutes before removal.
• While still warm, it is inverted onto a serving plate or tray to set.
• Before serving, it may optionally be sweetened with grape molasses, powdered sugar, or honey.

Geographical Boundary

The geographical boundary for Çamlıdere höşmerim tatlısı is defined as the province of Ankara. Due to its status as a geographical indication, the milk and butter used in production must originate from cattle or small ruminants raised within Ankara. Additionally, the honey or grape molasses used for sweetening must also be produced within this geographical boundary. All stages of production must be carried out within the defined region.

Monitoring

The monitoring of Çamlıdere höşmerim tatlısı is coordinated by the Ankara Chamber of Commerce. The monitoring body consists of at least three experts, one each from the Ankara Chamber of Commerce, the Çamlıdere Municipality, the Çamlıdere District Directorate of Agriculture and Forestry, and the Ankara University Institute of Food Safety.

Monitoring is conducted annually on a regular basis but may also be carried out upon request or in response to complaints. The monitoring body verifies that the ingredients meet the specified criteria, that the production method complies with established standards, and that the geographical indication is used appropriately. The registering institution is responsible for initiating legal procedures to protect these rights.