Bal Kaymak Tubidy Cep Dur -

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

: 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. Bal Kaymak Tubidy Cep Dur

: It is traditionally spread over warm, crusty bread or Simit (a local Turkish sesame bread). : The Turkish word for honey