Kaymak, sarshir, or qashta/ashta (Persian: سَرشیر saršir; Arabic: قشطة qeshta or قيمر geymar; Turkish: Kaymak) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the Levant, Turkic regions, Iran and Iraq.

2024年4月15日 · Kaymak is a creamy dairy product with a thick texture and a rich taste. The main ingredient for preparing kaymak is milk and the traditional method of preparing is boiling the milk and letting it simmer for a couple of hours at low heat.

2023年3月10日 · This Turkish Kaymak Recipe (Geymar) will yield a deliciously rich and creamy dairy product that is similar to clotted cream. It is widely enjoyed in Turkey, the Balkans (where it's known as Kajmak), and the Middle East (where it's called Geymar or Ashta).

In time, I chose to make kaymak at home, as every dish and ingredient such as şalgam suyu, sucuk and doner, which we can not find here. When I first did it, my husband was the first to taste it after me.

The truly lucky might find their kaymak perched atop künefe, a cheese-filled pastry. Scatter on some pistachios and find yourself in a creamy, crunchy wonderland.

2025年1月11日 · In this post, we’ll focus on how to make the traditional kaymak recipe, particularly as it’s prepared in the Balkans and the Caucasus region. This time-tested method captures the authentic flavors and textures that make kaymak a …

2020年10月14日 · Geymar (known as Kaymak in Turkey) is an Iraqi thickened cream that is traditionally made using water buffalo milk. It is indulgent and addictive, typically served for breakfast with flaky pastry called Kahi, and smothered in either honey or date molasses.

2024年5月16日 · Kaymak is a dessert cream popular in the Middle East. Though slightly sour in nature, kaymak makes an excellent accompaniment to...

2024年12月13日 · Kaymak is a type of clotted cream popular in Turkey and the Middle East, known for its rich texture and flavor. How is Kaymak used? You can enjoy Kaymak with bread, desserts, or even as a topping for pancakes and waffles!

With roots in Central Asia, kaymak has been an Ottoman morning treat for centuries, traditionally eaten with bread and ҫay, or tea, for breakfast—although you’ll also see it paired with sweet candied fruits for dessert.