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Kaymak

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This article is about a creamy dairy food. For the surname, see Kaymak (surname).
Kaymak
Kaymak from Turkey
Alternative namesMalai
CourseBreakfast and dessert
Place of originCentral Asia
Region or stateTurkey, Albania, Bosnia and Herzegovina, Bulgaria, Montenegro, North Macedonia, Serbia, Iran, Iraq, Afghanistan, Azerbaijan, Kazakhstan, Uzbekistan, Tajikistan
Main ingredientsMilk
VariationsKaymer, Qaymer, Qeimer, Qaymiq, Qashta, Ashta, Makahan
  •   Media: Kaymak

Kaymak, sarshir, or qashta/ashta (Persian: سَرشیر saršir; Arabic: قشطة qeshta or قيمر geymar; Turkish: kaymak) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, Turkic regions, some Balkan countries, some Caucasus countries, and the Levant.

The traditional method of making kaymak is to boil the raw 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. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste.[1]

Etymology

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Both the name kaymak and the food itself are associated with Turkic traditions. The word kaymak has Turkic origins, possibly formed from the verb kaymak, which means 'melt' and 'molding of metal' in Turkic.[2] The first written records of the word kaymak is in the Dīwān Lughāt al-Turk of Mahmud al-Kashgari. The word remains as kaylgmak in Mongolian, which refers to a fried clotted cream, and with small variations in Turkic languages as qaymaq in Azerbaijani, qaymoq in Uzbek, қаймақ in Kazakh and Shor, каймак in Kyrgyz, kaymak in Turkish,[2] gaýmak in Turkmen, კაიმაღი (kaimaghi) in Georgian, καϊμάκι (kaïmáki) in Greek, and кајмак (kajmak) in Serbo-Croatian, caimac in Romanian.[3][4]

Origin

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The dairy product is widely linked in modern reference works to Central Asian and Turkic foodways before its wider distribution across Türkiye, the Balkans, the Caucasus, Iran, Afghanistan, and neighboring regions.[5][6]

By region

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Turkey

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Turkish ekmek kadayıfı topped with kaymak

In the Ottoman period, dedicated kaymakçı shops were established in Istanbul, and kaymak has been consumed there for centuries.[7][8] In Türkiye, kaymak is commonly eaten at breakfast and is especially associated with the traditional Turkish breakfast.[9][10] A well-known regional variety is produced in Afyonkarahisar, where water buffalo are fed the residue of poppy seeds pressed for oil (haşhaş küspesi), a practice described in official sources as contributing to the character of Afyon kaymağı.[11] Kaymak is traditionally eaten with honey (bal kaymak), fruit preserves, and desserts such as baklava and ekmek kadayıfı.[12][9]

Balkans

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Palenta, cornmeal mush with kajmak and bacon
Traditional wooden bowls for making and storing kaymak (Ethnographic Museum, Belgrade)

Known as kajmak, it is almost always made at home, though commercial production has increased. Kajmak is most expensive when at its freshest—only a day or two old. It can keep for weeks in the refrigerator but becomes harder and loses quality.[13]

In parts of the Balkans, kajmak may be matured in dried animal-skin sacks; one such traditional form is known as skorup.[14][15] Kajmak is commonly eaten as an appetizer, breakfast food, or condiment, and is often served with lepinja.[16][17] In Serbia, it is used as a filling in Karađorđeva šnicla and is also served with dishes such as pljeskavica.[18][19][20] In Albanian, ajkë is a general term for cream.[21]

Afghanistan

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As in Turkey, qaymaq or qaimak Afghanistan is a cream-like dairy product associated with breakfast and other morning foods.[22] Historical accounts of Afghan foodways also refer to qaimaq in tea; Alexander Burnes in 1829 noted keimuk chah, described as tea with the fat skimmed from boiling milk.[22]

Georgia

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A bucket containing kaimaghi in a home in Keda, Georgia

In the Adjara region of Georgia, bordering Turkey, კაიმაღი (kaimaghi) is traditionally prepared in the mountainous municipalities of Keda, Shuakhevi, and Khulo. It is mainly made from cow's milk, though buffalo, sheep, and goat milk are also used.[23] Kaimaghi is associated especially with breakfast, and is commonly eaten with cheese, bread or mchadi, as well as with jams, honey, or coffee.[23][24]

Greece

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Kaïmaki (καϊμάκι) is a soft cream cheese that can be spread on bread or used in cooking as a filling in food and for desserts. Kaïmaki can also be found as a chewy ice cream that is flavoured with mastic.[25]

Iraq

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In Iraq, it is called qaymar, qeimar, or geymar (قيمر) and is a popular breakfast food.[26][27] Iraqi qaymar is especially associated with buffalo milk and with the marshes of southern Iraq.[26] It is commonly served for breakfast with bread, honey, or jam, and especially with the layered pastry kahi.[26][27][28]

Iran

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In Iran, it is called sarsheer (سرشیر), literally "top of the milk", and refers to the fatty cream layer that forms on heated or boiled milk and is skimmed off after cooling.[29][30]

Armenia

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In Armenian, the general word for cream is սերուցք (serucʻkʻ).[31] Historical sources indicate that cream-based dairy products were part of Armenian village life, including in Western Armenian communities, though the available sources do not clearly establish a single standardized modern Armenian term for kaymak as a distinct commercial product.[32]

See also

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Citations

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  1. ^ "Kaymak Recipe". 24 January 2021. Retrieved 12 August 2021.
  2. ^ a b "kaymak" (in Turkish). Nişanyan Sözlük. Retrieved 13 July 2017.
  3. ^ "De la Lăptărie cu bucurie" (in Romanian). Retrieved 2022-02-02.
  4. ^ "kaymak in Romanian". English–Romanian Dictionary. Glosbe. Retrieved 2022-02-02.
  5. ^ Davidson, Alan (2014). Jaine, Tom (ed.). The Oxford Companion to Food (3rd ed.). Oxford: Oxford University Press. p. 428. ISBN 978-0199677337.
  6. ^ Öz, Pınar; Çakmakçı, Selami (2024). "Production techniques and product characteristics of "kaymak" produced in Türkiye". Journal of Istanbul Veterinary Sciences. 8 (1): 47–55. Retrieved 21 March 2026.
  7. ^ Bilge, Sümeyye Merve (2024). "Osmanlı İstanbulu'nun İaşesi ve Halkının Beslenmesinde Üç Esnaf: Pastırmacı, Kaymakçı ve Yumurtacı Esnafı" (PDF). FSM İlmî Araştırmalar İnsan ve Toplum Bilimleri Dergisi (in Turkish). Retrieved 21 March 2026.
  8. ^ "İstanbul Esnaf Defterleri 1093/1682" (PDF). Atatürk Kitaplığı (in Turkish). Retrieved 21 March 2026.
  9. ^ a b "What's All A Part Of A Traditional Turkish Breakfast?". GoTürkiye. Retrieved 21 March 2026.
  10. ^ "Şanlıurfa Rotaları". GoTürkiye (in Turkish). Retrieved 21 March 2026.
  11. ^ "Afyon Kaymağı". Kültür Portalı (in Turkish). Republic of Türkiye Ministry of Culture and Tourism. Retrieved 21 March 2026.
  12. ^ Cengiz, Özge (2010). 14-15. yüzyıl dîvânlarında mutfak kültürü (PDF) (Thesis) (in Turkish). Sakarya Üniversitesi. Retrieved 21 March 2026.
  13. ^ Vrzić, Nikola (December 28, 2000). "Sve srpske kašike" (Windows-1250). NIN (in Serbian). Retrieved 13 June 2012.
  14. ^ "Traditional Balkan Fermented Milk Products". Fermented Milk and Dairy Products Encyclopedia. 2018. Retrieved 21 March 2026.
  15. ^ Food Products with the Potential of Geographical Indications in Bosnia and Herzegovina. 2023. Retrieved 21 March 2026.
  16. ^ Brownell, Ginanne. "An Expat in Search of Serbian Kajmak". Wall Street Journal / author site. Retrieved 21 March 2026.
  17. ^ "Kajmak, the Clotted Cream of the Balkans". Food Perestroika. 23 January 2020. Retrieved 21 March 2026.
  18. ^ "Karađorđeva šnicla – od Tita do Skadarlije". National Tourism Organisation of Serbia (in Serbian). Retrieved 21 March 2026.
  19. ^ "Tri Šešira". TasteAtlas. Retrieved 21 March 2026.
  20. ^ "Kajmak, the Clotted Cream of the Balkans". Food Perestroika. 23 January 2020. Retrieved 21 March 2026.
  21. ^ "ajkë in English". Glosbe. Retrieved 21 March 2026.
  22. ^ a b Anderson, Eugene N.; Montserrat de Pablo Moya, Sara; Oskenbay, Moldir (2022). Crossroads of Cuisine: The Eurasian Heartland, the Silk Roads, and Food. Brill. Retrieved 21 March 2026.
  23. ^ a b "Kaimaghi". Georgia Travel. 2022-12-05. Retrieved 21 March 2026.
  24. ^ "10 კერძი, რომელიც აჭარაში უნდა დააგემოვნოთ". Batumelebi (in Georgian). 2015-06-27. Retrieved 21 March 2026.
  25. ^ Dent, Grace (31 January 2025). "Krokodilos, London W8: 'Suddenly I'm Christina Onassis'". The Guardian. Retrieved 4 February 2025.
  26. ^ a b c "Kahi & Geymar". Visit Iraq. Retrieved 21 March 2026.
  27. ^ a b "الكاهي والباقلاء... اكلات شعبية تميز الفطور البغدادي". Iraqi News Agency (in Arabic). 22 February 2019. Retrieved 21 March 2026.
  28. ^ "الكاهي والقيمر".. فطور عراقي أصيل يجذب الآلاف كل صباح في قلب بغداد ["Kahi and Qaymar" – an authentic Iraqi breakfast that attracts thousands every morning in the heart of Baghdad.]. CNN Arabic (in Arabic). 14 July 2025. Retrieved 4 September 2025. [In the heart of Sadriya Street in Baghdad, Kahi and Qaymar Rasoul is one of the most popular breakfast destinations in the Iraqi capital. It serves up a flaky, buttery kahi pie with creamy qaymar made from buffalo milk, a combination that Iraqis have loved for generations.]
  29. ^ "سرشیر". لغت‌نامه دهخدا via واژه‌یاب (in Persian). Retrieved 21 March 2026.
  30. ^ "سرشیر". فرهنگ فارسی عمید (in Persian). Retrieved 21 March 2026.
  31. ^ "սերուցք". ArmDict. Retrieved 21 March 2026.
  32. ^ Hoogasian Villa, Susie; Matossian, Mary Kilbourne (1982). Armenian Village Life Before 1914. Wayne State University Press. ISBN 9780814317006.

References

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