Mmmmmm. Kaymak. That wonderful “clotted cream” that Turks dollop on anything. Mostly desserts. So thick is this cream that it is often cut into rectangular sections and rolled up jelly-roll style, as seen here. A good Turkish word to know is “evet” or “yes,” so that when you are asked if you’d like kaymak on your dessert, you can always answer correctly. (The Turkish-Armenian bakery near my Massachusetts home now sells house-made kaymak and it could soon be my downfall.)
No comments:
Post a Comment