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!
1L35% whipping creammay also be called heavy cream
For the Kahi and Serving:
puff pastry squares1 per person
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
Turn the heat to medium and wait for bubbles to start forming. This should take about 10 minutes
Once bubbles form, turn the heat down to low and leave it for 2 hours. Do not stir!
After 2 hours, allow it to cool to room temperature, then chill in the fridge overnight for a minimum of 12 hours
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
Bake the puff pastry squares per package instructions until golden
Serve the geymar with the puff pastry and honey, date molasses and/or jam per preference. You may also serve it with Arabic bread
It is best to use high quality milk, so preferably grass fed organic milk. Pasteurized should work.
You can also use a regular pot to make geymar. It will work but you may not end up with an easy to roll cream layer