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Traditional sweet made with cheese, semolina, sugar and syrup
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Ankara höşmerim (120 g) has 342 calories. That works out to 285 calories per 100 g. It contains 51.4 g of carbs, 8.6 g of protein, 11.5 g of fat and 0.8 g of fiber. Its 158.4 mg of Phosphorus covers 23% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 120 g
342
KCAL / 120G
Carbs
51.4g
· 19% DV
Protein
8.6g
· 17% DV
Fat
11.5g
· 15% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 10% · Fat 30%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 342 kcal | |
| Total fat | 11.5 g | 15% |
| Saturated fat | 6.12 g | 31% |
| Trans fat | 0.22 g | |
| Sodium | 142 mg | 6% |
| Total carbohydrate | 51.4 g | 19% |
| Fiber | 0.8 g | 3% |
| Protein | 8.6 g | 17% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 342 kcal |
| 1 tablespoon (small) | 20 g | 57 kcal |
| 2 tablespoon (medium) | 40 g | 114 kcal |
| 1 piece (small) | 60 g | 171 kcal |
| 1 piece (medium) | 90 g | 257 kcal |
| 100 g | 100 g | 285 kcal |
| 1 serving (large) | 180 g | 513 kcal |
| 1 cup (large) | 200 g | 570 kcal |
Calculated from 285 calories per 100 g.
Ankara höşmerim is a traditional Turkish dessert made with cheese, semolina, sugar and syrup. The cheese gives it a distinctive savory note beneath the sweetness, while semolina helps create its characteristic soft, thick texture.
To make Ankara höşmerim, cook cheese and semolina together, then add sugar syrup and stir until the mixture thickens. Add the syrup gradually so you can control the consistency, and let the dessert rest before serving.
No. Both are regional Turkish cheese desserts, but recipes can differ in the type of cheese, whether and how semolina is used, and how the syrup is added. Their names are similar, but their textures and flavors are not always the same.
Ankara höşmerim is best made with fresh, mild cheese, often a low-salt curd-style cheese. If you use a saltier cheese, taste it first; excess salt can make the dessert taste unbalanced against the sugar syrup.
Ankara höşmerim can become lumpy if the semolina absorbs liquid unevenly or syrup is poured in too quickly. Stir continuously and add the syrup in stages; gentle heat helps the mixture come together without scorching.
Yes, you can make Ankara höşmerim without semolina, but it will lose some of its familiar body and texture. Since semolina thickens the cheese mixture, leaving it out may require a different cooking approach rather than a simple one-for-one substitution.
Ankara höşmerim is usually served after it has rested and cooled, though some people enjoy it slightly warm. You can serve it plain or add a modest topping such as cinnamon or chopped nuts.
Store leftover Ankara höşmerim in a covered container in the refrigerator because it contains cheese. Avoid leaving it out for an extended time, and take out only the portion you plan to serve.
Yes, Ankara höşmerim can be frozen, but its cheese-based texture may become watery or grainy after thawing. Freeze it in small airtight portions and thaw in the refrigerator; use the thawed portion promptly rather than freezing it again.
Ankara höşmerim pairs well with unsweetened Turkish tea or coffee. Since the dessert is already syrup-sweetened, serve it with a plain drink or a small amount of nuts rather than another rich, syrupy sweet.
Vitamins
B2
0.22mg · 17% DV
B12
0.34µg · 14% DV
Vitamin A
102µg · 11% DV
Biotin
2.52µg · 8% DV
Minerals
Phosphorus
158mg · 23% DV
Calcium
178mg · 18% DV
Selenium
6.96µg · 13% DV
Zinc
0.86mg · 8% DV
Sodium
142mg · 6% DV
Potassium ⭐
151mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 342 calories in 1 serving (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Ankara höşmerim is a traditional Turkish dessert made by cooking cheese with semolina, sugar and syrup. The cheese gives it a distinctive milky richness, while semolina helps create its thick, softly textured consistency. It comes from Ankara, though höşmerim is also known in other regional forms across Turkey.
Sweet and filling, it is served as a dessert, often after a meal, and pairs well with unsweetened tea. It is mainly a carbohydrate-rich treat, with some protein from the cheese. If you prefer a lighter finish, serve a modest portion rather than adding extra syrup.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
6.12g
MONOUNSATURATED
3.24g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 8.3:1
Above the ideal 4:1 (8.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.