Hoşmerim

Method

1. Drain 150 g of fresh unsalted cheese well and crumble it finely with your fingers into a bowl, breaking up any large curds so it will melt evenly. If the cheese is at all salty, rinse it in cold water first and squeeze dry.
2. Melt 15 g of butter in a small heavy-based pan or copper sahan over medium-low heat. Add 30 g of fine semolina and toast it, stirring continuously with a wooden spoon, for about 4 minutes until it smells nutty and takes on a pale gold colour. Do not let it brown.
3. Turn the heat to low and add the crumbled cheese. Stir and press it against the base of the pan for 5-6 minutes: it will first soften, then melt and pull into long strings as it combines with the semolina.