Breakfast
Geymar bil Asal (Clotted Cream with Date Syrup)
Ingredients
- 500 ml (2 cups) whole buffalo or full-fat cow's milk
- 2 tbsp date syrup (silan), plus extra for serving
- 1 pinch salt
- 4 pieces flatbread or samoon, for serving
Method
- Pour the milk into a wide shallow pot and bring to a very gentle simmer over low heat, uncovered.
- Simmer for 45–60 minutes without stirring, letting a thick skin form on the surface.
- Carefully remove from heat and let cool at room temperature for 2–3 hours.
- Refrigerate overnight; the thickened cream layer will rise and set on top.
- Skim off the clotted cream layer with a slotted spoon and transfer to a shallow serving dish.
- Drizzle generously with date syrup and serve immediately with warm bread.
Introduction: Geymar is a rich clotted cream traditionally made from buffalo milk, a staple of the marshlands of southern Iraq.
Cultural Background: Geymar is a rich clotted cream traditionally made from buffalo milk, a staple of the marshlands of southern Iraq. Served drizzled with date syrup (silan) and warm bread, it is a beloved weekend and holiday breakfast, often reserved for guests and special mornings.
Tips: Use the freshest, highest-fat milk you can find; buffalo milk gives the most authentic, silky texture. Do not stir while simmering or the cream layer will not form properly.
Variations: Some families add a spoonful of honey instead of date syrup. A version using clotted cream from cow's milk is common where buffalo milk is unavailable. Naturally vegetarian; not vegan due to dairy content and no authentic vegan version exists.
Storage: Keep refrigerated in an airtight container for up to 2 days.
Reheating: Best served cold or at room temperature; this dish is not reheated.
FAQs:
Q: Can I use regular cow's milk?
A: Yes, though the cream layer will be thinner and less rich than with buffalo milk.
Q: Why didn't my cream set?
A: The milk likely wasn't simmered gently enough or long enough; low, steady heat is essential.
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