: It is traditionally spread over warm, crusty bread or Simit (a local Turkish sesame bread).
: Lades Menemen is a highly recommended spot by food critics for authentic water buffalo kaymak. Afyonkarahisar : This region is world-renowned for its Afyon Kaymak , which is considered the gold standard in Turkey. Reference for Search Terms Bal Kaymak Tubidy Cep Dur
: A high-fat clotted cream (typically 60% milk fat) made by simmering unpasteurized milk—traditionally from water buffalo—for several hours until a thick, golden crust forms. : It is traditionally spread over warm, crusty
: The Turkish word for honey. In this dish, high-quality wildflower or pine honey is doused over the kaymak. How to Eat It then generously covered with honey.
: The kaymak is sliced or rolled and placed on a plate, then generously covered with honey.