November 4, 2013

Istanbul. October, 2011

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.)

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