• 500 grams of insipid cheese or goat milk curd
  • 2 table spoons of flour
  • 1 water glass of sugar


Melt the mashed cheese on a slow fire. On the seperate fire scorch the flour. Then add the scorched flour and sugar on the melted cheese and cook until the oil gets out of it. Then let the mixture cool down for 15 minutes, with its lid closed. Serve Hosmerim in slicies.


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