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skimmed and left to chill (and mildly ferment ) for several hours or days. Iraqis like to serve Gaimar for breakfast with fresh bread, honey or jam. The Jews of Basra used to serve it during Shavuot. In Iran, sarshir is used to describe a different method which does not involve heating the milk, thus keeping enzymes and other cultures of the milk alive. Qaymaq is a Turkish word used to describe this product among the Azari people of Iran. The traditional method of making kaymak is to boil the milk slowly, then simmer it for two hours over a very low heat.
See also edit Citations edit a b "kaymak" (in Turkish). Citation needed Varieties edit See also edit References edit. 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. The simplest recipe is lepinja sa kajmakom ( bun bread filled with kaymak in Serbia) consumed for breakfast or as fast food. Kaymak can also describe the creamy foam in the traditional "black" Turkish coffee. It has a thick, creamy consistency (not entirely compact due to milk protein fibers) and a rich taste. Mahmud al-Kashgari, Dwn Lught al-Turk. Shops in Turkey have been devoted to kaymak production and consumption for centuries. Gaimar on kahi with date syrup is a long-standing traditional breakfast all over Baghdad and throughout the whole of Southern Iraq. However the most popular way is to spread it on a type of Iraqi pastry bread called "Kahi smother it with date honey and then wash it down with hot tea. Bosnians, Montenegrins, Serbs, and Macedonians consider it a national meal.