Breakfast
Kaymak with Honey and Warm Lavash
Ingredients
- - 200g (7oz) kaymak (clotted cream) or thick clotted cream substitute
- - 4 tbsp honey, preferably Armenian mountain honey
- - 4 pieces fresh or warmed lavash
- - A pinch of ground cinnamon (optional)
Method
- If lavash is dry, lightly mist with water and warm in a dry pan for 20-30 seconds per side until pliable.
- Spoon the kaymak into a shallow serving bowl.
- Drizzle honey generously over the top.
- Dust with a pinch of cinnamon if using.
- Serve with warm lavash alongside for spreading and folding.
Introduction: Kaymak — a thick, clotted layer skimmed from slowly simmered buffalo or cow’s milk — is treasured across Armenia’s mountain villages, where families would set fresh milk to simmer overnight and collect the rich cream that formed.
Cultural Background: Kaymak — a thick, clotted layer skimmed from slowly simmered buffalo or cow’s milk — is treasured across Armenia’s mountain villages, where families would set fresh milk to simmer overnight and collect the rich cream that formed. Served with local honey and warm lavash, it is a simple but cherished breakfast, often reserved for guests or Sunday mornings, symbolising hospitality and the richness of highland dairy farming.
Tips: If kaymak is unavailable, mascarpone or a well-drained thick clotted cream is the closest substitute. Warm the honey slightly so it drizzles more easily over the cold cream.
Variations: Vegan version: use a thick coconut cream skimmed from chilled full-fat coconut milk in place of kaymak, paired with agave instead of honey. Add chopped walnuts for texture and a nod to Armenia’s walnut orchards.
Storage: Kaymak keeps refrigerated in an airtight container for up to 4 days.
Reheating: This dish is served cold or at room temperature; only the lavash needs gentle rewarming.
Nutrition: Per serving: approx. 320 kcal, 5g protein, 18g fat, 34g carbohydrates, 1g fibre.
FAQs:
Q: Is kaymak the same as clotted cream? A: They are very similar in texture and richness, though kaymak is traditionally made from simmered buffalo or cow’s milk and has a slightly different flavour profile. Q: Can this be made ahead? A: Yes, kaymak can be prepared up to 4 days in advance and stored chilled.
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