Konya Höşmerimi

Konya Höşmerimi is a dessert with deep roots in Konya’s culinary tradition, known since the Seljuk period. As an essential element of Konya’s culinary culture, this dessert stands out due to its unique preparation method and distinctive flavor. On August 25, 2022, it was officially registered as a geographical indication under Law No. 6769 on Industrial Property by the Konya Metropolitan Municipality.

Definition and Distinctive Characteristics

Konya Höşmerimi is a dessert prepared using basic ingredients such as wheat flour, white sugar, kaymak, milk, and butter. Its most distinctive feature is the use of milk instead of water and the inclusion of kaymak, which results in a rich flavor and dense texture. This characteristic differentiates the dessert both in consistency and aroma. Konya Höşmerimi is known for being served warm and is often garnished with crushed Antep pistachios, walnut pieces, or ice cream. This dessert has a strong association with Konya province and holds an important place in the region’s food culture.

Production Method

The preparation of Konya Höşmerimi is a process requiring skilled craftsmanship. Below is a detailed description of its traditional production method and ingredients:

Ingredients

• 250 g wheat flour
• 250 g white sugar
• 200 g kaymak
• 200 ml milk
• 80 g butter

Preparation

1. In a suitable-sized pan, melt the kaymak and butter.
2. Add the sifted wheat flour and stir carefully until the mixture turns light pink, ensuring the flour does not form lumps.
3. Gradually add warm milk to the fried flour-butter mixture and continue stirring over low heat until all the milk is absorbed.
4. Add the sugar and stir for approximately three more minutes.
5. Once the mixture turns a light brown color and reaches the desired consistency, transfer it to a tray, shape as desired, and serve warm.

During serving, it may optionally be enriched with crushed Antep pistachios, walnut pieces, or ice cream.

Geographical Connection and Production Conditions

Konya Höşmerimi is produced exclusively within the geographical boundaries of Konya province, and its identity is defined by its strong association with this region. The production method and ingredients are fully integrated into Konya’s culinary heritage. The craftsmanship required for its preparation demands a body of local knowledge unique to Konya. Therefore, all stages of production must take place within the borders of Konya province.

Monitoring and Registration

The production process of Konya Höşmerimi is regularly monitored by a minimum three-member oversight body established jointly by the Konya Metropolitan Municipality and the Konya Provincial Directorate of Agriculture and Forestry. Inspections are conducted at least once a year, and additional inspections are carried out upon complaint. During inspections, compliance with the product’s ingredient list and production method, as well as adherence to the conditions for use of the geographical indication mark, are verified. Any identified non-compliances are reported to the relevant individuals or institutions, and corrective actions are required. Inspection reports are submitted annually to the Turkish Patent and Trademark Office.

Usage and Presentation

The designation “Konya Höşmerimi” and its geographical indication emblem are displayed prominently in food establishments where the dessert is served, emphasizing its authenticity and connection to Konya. It is recommended to consume Konya Höşmerimi while warm to fully appreciate its flavor.