Kaymak

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.
The traditional method of making kaymak is to boil the raw milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste.
The word kaymak has Central Asian Turkic origins, possibly formed from the verb kaymak, which means 'melt' and 'molding of metal' in Turkic. The first written records of the word kaymak is in the Dīwān Lughāt al-Turk of Mahmud al-Kashgari. The word remains as kaylgmak in Mongolian, which refers to a fried clotted cream, and with small variations in Turkic languages as qaymaq in Azerbaijani, qaymoq in Uzbek, қаймақ in Kazakh and Shor, каймак in Kyrgyz, kaymak in Turkish, gaýmak in Turkmen, კაიმაღი (kaimaghi) in Georgian, καϊμάκι (kaïmáki) in Greek, and кајмак (kajmak) in Serbo-Croatian, caimac in Romanian. This dairy food is called sarshir (سَرشیر) 'top of the milk' in Iran. They use this name because after boiling milk, a layer of fat stands on the top of the boiled milk.
In Afghanistan, qaimak or qaymaq is thinner and is eaten for breakfast meals usually with bread. People typically top qaimak with honey, sugar, or mix it with jam. It can be spread on pastries or added to milk tea. Qaimak can be purchased at grocery stores in Afghanistan or made at home. Afghan qaimak can be made from cow or buffalo milk.
Known as kajmak, it is almost always made at home, though commercial production has increased. Kajmak is most expensive when at its freshest—only a day or two old. It can keep for weeks in the refrigerator but becomes harder and loses quality. Kajmak can also be matured in dried animal-skin sacks; one variation is called skorup. The term kajmak is also used for the creamy foam in Turkish coffee, and many other coffees in the Balkans.
Kajmak is usually enjoyed as an appetizer or for Saturday morning breakfast (as Saturdays are market days when the best kajmak can be bought), and also as a condiment. The simplest recipe is lepinja s kajmakom (pita bread filled with kajmak), consumed for breakfast or as fast food.
Bulgarians, Bosnians, Montenegrins, Serbs, and Albanians consider it a national meal.
In Serbia, it is stuffed inside a chicken or other meat cutlet, breaded, and fried into a dish called Karađorđeva šnicla, similar to a stuffed schnitzel.
Other (Serbian) traditional dishes with kajmak (sold in restaurants) include pljeskavica s kajmakom (the Balkan hamburger patty topped with melted kajmak), as well as ribić u kajmaku (beef shank simmered with kajmak).
In Albanian it is called ajkë.
In the Adjara region of Georgia, bordering Turkey, კაიმაღი (kaimaghi) is made from cow's milk in homes in the mountainous municipalities of Keda, Shuakhevi, and Khulo. It is typically eaten with Georgian cheese and/or bread, and is only rarely served in restaurants.
Kaïmaki (καϊμάκι) is a soft cream cheese that can be spread on bread or used in cooking as a filling in food and for desserts. Kaïmaki can also be found as a chewy ice cream that is flavoured with mastic.
In Iraq, it is called geymar or qeimar (قيمر) and is very popular. Iraqi geymar is usually made from the rich fatty milk of cows or buffaloes, which are prevalent in the marshes of southern Iraq. It is available both factory-produced and from local vendors or farmers as geymar Arab.
Iraqis tend to serve geymar for breakfast with bread, honey or jam. The most popular way is to spread it on an Iraqi pastry bread called kahi and cover it with date honey. Qeymar on kahi with date syrup or honey is a long-standing traditional breakfast in Baghdad and throughout southern and northern Iraq.
In Iran, sarsheer (سرشیر) is made using a different method which does not involve heating the milk, thus keeping enzymes and other cultures of the milk alive.
Shops in Turkey have been devoted to kaymak production and consumption for centuries. Kaymak is mainly consumed today for breakfast along with the traditional Turkish breakfast. One type of kaymak is found in the Afyonkarahisar region where the water buffalo are fed from the residue of poppy seeds pressed for oil. Kaymak is traditionally eaten with baklava and other Turkish desserts, fruit preserve and honey (bal kaymak) or as a filling in pancakes.