🍯 Bal kaymak (clotted cream with honey)
Bal kaymak is a Turkish breakfast favourite of thick clotted cream, kaymak, served with a generous drizzle of honey. The cream is silky, rich and lightly tangy, and the honey adds floral sweetness. It is spread on fresh bread or simit and eaten alongside tea as part of a full Turkish breakfast.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 120 g kaymak (clotted cream)
- 2 tbsp honey
- A few fresh mint leaves to garnish
Method
- Spoon the kaymak onto a small plate.
- Drizzle the honey over the top.
- Serve straight away as part of a breakfast spread.
How to make it lighter
- It is very rich: a couple of tablespoons per person is a typical breakfast portion.
- Use a teaspoon of honey rather than a heavy pour — one tablespoon is about 60 kcal.
- Pair it with fresh vegetables and tea to round out a lighter breakfast.
History
Kaymak has long been made by slowly heating milk and skimming the thick layer that forms, and the province of Afyonkarahisar is especially known for it. Bal kaymak is a fixture of weekend breakfast tables and breakfast cafés across Turkey.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →