Kaymak

Kaymak

Kaymak from Turkey
Alternative names	Malai
Course	Breakfast and dessert
Place of origin	Central Asia
Region or state	Armenia, Iraq, Syria, Iran, India, Mongolia, Georgia, Albania, Greece, Lebanon, North Macedonia, Serbia, Romania, Turkey, Bulgaria, Egypt, Montenegro, Bosnia and Herzegovina, Afghanistan, Azerbaijan, Kyrgyzstan, Uzbekistan, Kazakhstan, Pakistan, India, Croatia, Tajikistan.
Main ingredients	Milk
Variations	Kaymer, Qaymer, Qeimer, Qaymiq, Qashta, Ashta, Makahan
Food energy (per serving)	Template:If first display both
[[:b:|Cookbook: Kaymak]]

Kaymak, sarshir, or qashta/ashta (Template:Langx ; Template:Langx or ; Template:Langx) 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.

Etymology

The word kaymak has Central Asian Turkic origins, possibly formed from the verb , which means 'melt' and 'molding of metal' in Turkic. The first written records of the word kaymak is in the of Mahmud al-Kashgari. The word remains as in Mongolian, which refers to a fried clotted cream, and with small variations in Turkic languages as in Azerbaijani, in Uzbek, in Kazakh and Shor, in Kyrgyz, in Turkish, in Turkmen, () in Georgian, () in Greek, and () in Serbo-Croatian, in Romanian. This dairy food is called () '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.

By region

Afghanistan

In Afghanistan, or 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.

Bangladesh

In Bangladesh, the closest equivalent is malai (), a thick, creamy layer produced by boiling full-fat milk, or Shana/Chhana (thickened curd/cheese) used in traditional sweets.

Balkans

, cornmeal mush with kajmak and bacon

Traditional wooden bowls for making and storing kaymak (Ethnographic Museum, Belgrade)

Known as , 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 . The term 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 (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 , similar to a stuffed schnitzel.

Other (Serbian) traditional dishes with kajmak (sold in restaurants) include (the Balkan hamburger patty topped with melted kajmak), as well as (beef shank simmered with kajmak).

In Albanian it is called Template:Langx.

Armenia

In Armenia, kaymak is mostly called () or (). It is mostly popular in Western Armenia communities, but not a really commercialized product and mostly a product found in villages. It is a creamy dairy product made by simmering fresh buffalo, sheep, or cow milk, then cooling it slowly, during which a thick layer of cream forms on top. This cream is then skimmed off and sometimes lightly fermented. It is often served with honey, bread, or fruit, especially at breakfast or during special occasions. It is also used for desserts, like with gata, kadaif, or baklava, but some eat it fresh. It can also be used as a filling for pancakes.

Georgia

A bucket containing kaimaghi in a home in Keda, Georgia

In the Adjara region of Georgia, bordering Turkey, () 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.

Greece

() 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.

Iraq

In Iraq, it is called or () and is very popular. Iraqi 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 .

Iraqis tend to serve for breakfast with bread, honey or jam. The most popular way is to spread it on an Iraqi pastry bread called and cover it with date honey. on with date syrup or honey is a long-standing traditional breakfast in Baghdad and throughout southern and northern Iraq.

Iran

In Iran, () is made using a different method which does not involve heating the milk, thus keeping enzymes and other cultures of the milk alive.

Turkey

Turkish ekmek kadayıfı topped with kaymak

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 () or as a filling in pancakes.

See also

• Cream cheese
• Creole cream cheese
• Malai
• Qishta
• Mascarpone

References

• The Poppy Growers of İsmailköy (2002)
• Davidson, Alan (1999). "Kaymak". Oxford Companion to Food. pp. 428–429. Template:ISBN.
• An Introduction into the Serbian Cuisine

External links

• The famous kaymak breakfast of "Pando Usta" at Beşiktaş, Istanbul
• Kaymak recipe