Turkish Cheese Halva with Semolina (Höşmerim)

Crumble the künefe cheese (unsalted fresh cheese, teleme) into a large bowl and mash it with a fork or a stick blender until no large lumps remain. Taste a small piece; if the cheese is salty, do not use it for this dessert.

Add the egg yolks and flour to the mashed cheese and mix with a fork until fully combined. Then add the semolina and mix once more until it is evenly distributed.

Transfer the mixture to a wide, heavy-based pan. Over low-to-medium heat, stir constantly with a wooden spoon, scraping the base. Within about 15-30 minutes the cheese should release its fat and glossy fat should show at the bottom of the pan, the colour should turn from pale yellow to amber-yellow, and when gathered with the spoon the mixture should come away from the sides of the pan. Go by these signs, not by the time.

Chef's tip: Do not stop stirring and do not raise the heat; the cheese and semolina catch on the base and burn.

Sprinkle in the granulated sugar and keep stirring. Cook for about 5 more minutes, until the sugar has completely dissolved and the mixture turns glossy, releases its fat again and comes away from the sides of the pan. The sugary mixture is very hot and can spit; use a long-handled spoon and do not hold your hand over the pan.

If you like, add the butter and stir until it melts. Then turn off the heat and let the höşmerim rest in the pan for 10-15 minutes.

Spoon the höşmerim into bowls or onto a serving plate. Serve warm or chilled in the fridge, sprinkled with ground pistachios. Keep leftovers in a closed container in the fridge and eat them within 2-3 days.