: A high-fat clotted cream (typically 60% milk fat) made by simmering unpasteurized milk—traditionally from water buffalo—for several hours until a thick, golden crust forms.

: The kaymak is sliced or rolled and placed on a plate, then generously covered with honey.

: The Turkish word for honey. In this dish, high-quality wildflower or pine honey is doused over the kaymak. How to Eat It