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Epicurious

Eishta or Kaymak

The rich gamoussa (buffalo’s) milk of the Middle East yields, when it is boiled, a cream which rises to the top and is so thick it can be cut with a knife. It is eishta in Arabic and kaymak in Turkish. Every family collects layers of this cream whenever the milk is boiled, to eat with bread and honey or jam for breakfast, or with a variety of pastries. A substitute, though not as splendid, can be made with a mix of heavy cream and milk.

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