Kaymak / Geymar with Kahi (Iraqi clotted cream)
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. You can recreate it at home using a mixture of cow's milk and whipping cream for the ultimate breakfast treat!
- Prep time
- 5 min
- Cook time
- 14 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 litre whole milk (organic)
- 1 litre 35% whipping cream (may also be called heavy cream)
- puff pastry squares (1 per person)
- Honey
- Date molasses (optional)
- Jam (optional)
- Arabic bread (optional)
Instructions
- 1
In a shallow large sheet pan (I used a 16 x 12 x 1 inch sheet pan) add the milk and the whipping cream without stirring. Do this while the pan is already placed on the stove so you don't need to transfer it and risk spilling
- 2
Turn the heat to medium and wait for bubbles to start forming. This should take about 10 minutes
- 3
Once bubbles form, turn the heat down to low and leave it for 2 hours. Do not stir!
- 4
After 2 hours, allow it to cool to room temperature, then chill in the fridge overnight for a minimum of 12 hours
- 5
To serve, use a knife to cut a long "strip" of thickened cream and roll it onto itself using a spoon. Do this until you run out of cream. Discard the remaining milk or use in baking / to make yogurt
- 6
Bake the puff pastry squares per package instructions until golden
- 7
Serve the geymar with the puff pastry and honey, date molasses and/or jam per preference. You may also serve it with Arabic bread