There is no cooking in honey and kaymak, but there is a balance of temperatures. The kaymak should come straight from the fridge and be firm enough to slice, the honey should be at room temperature and runny, and the bread should be freshly toasted. Bring all three to the same temperature and the plate falls apart.
Ingredients
For the plate
To serve alongside
Method
-
Keep the kaymak cold
Keep the kaymak in the fridge until you serve it; warm kaymak collapses.
-
Warm the honey
Take the honey out of the fridge 30 minutes before serving, so that it runs.
-
Slice the kaymak
Slice it 1 centimetre thick with a sharp knife and lay it on a plate.
-
Spoon over the honey
Spoon the honey over the kaymak, without covering it completely.
-
Garnish
Scatter with walnuts and pistachios and serve at once.
Tips
- The kaymak should be cold and the honey warm; cold honey will not run, and warm kaymak collapses.
- Do not pour on all the honey; the kaymak needs to show as well.
- Do not let it stand once served, as kaymak softens quickly at room temperature.
Nutrition
340
kcal
5 g
Protein
24 g
Fat
26 g
Carbs
25 g
Sugar
Values are per serving and approximate.
Frequently Asked Questions
Why did my kaymak collapse?
Kaymak has to stay in the fridge until it is served. Warm kaymak cannot be sliced and spreads out on the plate.
Why will my honey not run?
Honey straight from the fridge does not run. Taking it out half an hour before serving is enough.
Does the kaymak really have to be cold and the honey warm?
That balance decides the whole plate. If both are cold the honey will not run; if both are warm the kaymak collapses.