Kajmak or Kaymak is a creamy dairy product, similar to clotted cream, made all over the Middle East, Southeast Europe, Iran, Afghanistan, India and Turkey. It is made from the milk of water buffalos in the East or of cows in the West. Dairy products are generally defined as foodstuffs produced from milk. ... Clotted cream on scones with jam, also called Cream Tea. ... A map showing countries commonly considered to be part of the Middle East The Middle East is a region comprising the lands around the southern and eastern parts of the Mediterranean Sea, a territory that extends from the eastern Mediterranean Sea to the Persian Gulf. ... The Balkans is the historic and geographic name used to describe southeastern Europe (see the Definitions and boundaries section below). ... A glass of cows milk. ... For the controversy at the University of Pennsylvania, see Water buffalo incident. ... COW is an acronym for a number of things: Can of worms The COW programming language, an esoteric programming language. ...

The traditional method of making kaymak is to boil the 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. It has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact due to milk protein fibers) and a rich, mildly sour taste (depending on how long it matured). For other uses, see Fermentation. ... A glass of cows milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ...

Southeast Europe

Kaymak is almost always produced in the traditional way, in private households, and can be bought only on open markets; industrial production is low and not of as good quality. The best brands come from mountain cattle farms. Kajmak can also be matured in dried animal skin sacks, and this variation is called skorup. For general information about the genus, including other species of cattle, see Bos. ...

It is usually enjoyed as an appetizer, but also as a condiment. The simplest recipe is lepinja sa kajmakom (fresh bread filled with kajmak) consumed for breakfast or as fast food. Serbs, Montenegrins, Bosnians and Macedonians consider it a national meal. Other traditional dishes with kajmak include Pljeskavica sa kajmakom (the Balkan version of a hamburger patty topped with melted kajmak), as well as Ribić u kajmaku (beef leg meat, simmered with kajmak). Crudités variés, a typical hors d’œuvre in French cuisine Hors d’œuvre in Bosnian cuisine Hors d’œuvre, (IPA: French but often in English as ; French plural: hors d’œuvre, without an extra s; English plural often hors d’œuvres), also known as appetizer(s), refer to... Salt, sugar and pepper are the most essential condiments in Western cuisine. ... For other uses, see Bread (disambiguation). ... Fast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. ... Languages Serbian Religions Predominantly Serbian Orthodox Christian Related ethnic groups Other Slavic peoples, especially South Slavs See Cognate peoples below (* many Serbs opted for Yugoslav ethnicity) [27] Serbs (Serbian: Срби or Srbi) are a South Slavic people who live mainly in Serbia, Montenegro, Bosnia-Herzegovina, and, to a lesser extent, in... Montenegrins (Serbian/Montenegrin: Црногорци/Crnogorci) are a South Slavic people who are primarily associated with the Republic of Montenegro. ... Pljeskavica (Serbian Cyrillic: Пљескавица) is a Serbian hamburger and national dish. ...

Turkey and Middle East

Kaymak was very popular in Turkey and shops were devoted to its production and consumption for centuries, as evidenced by a 1573 prohibition against women's presence in the kaymak shops. Though kaymak has declined in popularity in modern Turkish cuisine, compared to previous years, the best kaymak is still to be found in the Afyonkarahisar region where the water buffalo are fed from the residue of poppy seeds pressed for oil. Outside of Turkey kaymak is still used extensively. Kaymak is traditionally eaten with pastries, preserves or honey or as a filling in pancakes. Kaymak or qymaq in Afghanistan is used as an accompaniment to flatbread, naan, or for the special occasion tea, qymak chai which is green tea with baking soda, milk and qymak as a topping. in Iraq they called it "kaimar". Kaymak is also the thick foam at the top of a well-prepared Turkish coffee in Romanian, Bulgarian and Turkish. Year 1573 was a common year starting on Thursday (link will display the full calendar) of the Julian calendar. ... Cuisine of Turkey is highly influenced by its Ottoman heritage, and thus, it is a fusion and refinement of Turkic, Arabic, Persian and Greek cuisines [1]. Ottomans fused various culinary traditions of their realm, with particular influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia such... Afyonkarahisar (Turkish for the black opium castle) is a city in western Turkey, also known simply as Afyon (i. ... Two pancakes with maple syrup. ... A bakery near Kabul, Afghanistan Naan (Urdu/Persian: نان, Hindi: नान, IPA: [næn] or [nan]) is a round flatbread made of white flour. ... Sodium bicarbonate (NaHCO3), or sodium hydrogen carbonate, also known as baking soda and bicarbonate of soda, is a soluble white anhydrous or crystalline compound, with a slight alkaline taste resembling that of sodium carbonate. ... A cup of Turkish coffee served at an İstanbul terrace. ...

References

• The Poppy Growers of Ismailkoy (2002)
• Davidson, Alan. Oxford Companion to Food (1999). "Kaymak", pp. 428-429. ISBN 0-19-211579-0

External links

• Recipe