A fixture of Iraqi celebration breakfasts, geymar is made by slowly simmering full-fat milk and skimming off the clotted layer that forms on top. Drizzled with date syrup, this clotted cream dessert can be made on a large tray for a crowd.
Simmer the full-fat milk in a wide pot over the lowest heat, without stirring, for 30 minutes; a thick skin begins forming on the surface.
Remove from the heat, stir in the starter clotted cream, let it cool slightly for 5 minutes while gently swirling the pot, then lift off the thick skin with a wide spoon.
Spread the gathered clotted cream on a wide tray and drizzle with the date syrup before serving.
Do not stir the milk while it simmers — you will break up the skin forming on top; a gentle swirl of the pot is enough. Allergens: contains milk and dairy.
30 dakika bende hiç yeterli gelmedi, yüzeyde istediğim kalınlıkta zar oluşması için süreyi 40 dakikaya çıkarmam gerekti; büyük tepside 8 kişilik kalabalık bir sofra için gayet doyurucuydu.
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