Turkish cuisine · Breakfast & Eggs

Honey and Clotted Cream

Thick buffalo cream drizzled with blossom honey and served with warm white bread – an Istanbul breakfast luxury.

Ingredients · for 2 servings

• 250 g kaymak (Turkish buffalo cream)
• 6 tbsp blossom honey
• 1 white bread
• 30 g butter
• 30 g walnuts
• 1 tsp sesame seeds

Instructions

1. Take the kaymak out of the fridge 15 min. before serving so it doesn't arrive rock-hard on the plate but stays velvety.
2. Toast the sesame seeds in a dry pan over medium heat for 2 min. until light golden, and immediately tip onto a plate; roughly chop the walnuts.
3. Cut the white bread into finger-thick slices and toast in the butter in the same pan for 1–2 min. per side until golden brown.
4. Lay the kaymak in thick, irregular ribbons on two flat plates with a wide knife – the texture should stay visible, not be smoothed out.
5. Slowly pour the honey over the top so it collects in the folds and runs down at the edges.
6. Sprinkle with walnuts and sesame seeds and serve immediately with the warm white bread, while the kaymak is still cool and the bread still hot.