Wednesday, June 5, 2013

391. Iraqi Geemar (Clotted Cream)

Iraqi geemar (قيمر عراقي) is the equivalent of the British clotted cream.

It is rich, decadent, and so satisfying.
Served with freshly baked Iraqi bread from the tannour with an istikan of sweet Iraqi tea, it is a tradition hard to beat.
Spelt gaimar, qeimar, gaymar, what makes it special is that it is made from buffalo milk.
Not having access to buffalo milk, this recipe is not a bad alternative.


3 cups full-fat milk powder
4 cups water
1 Tbsp cornflour


Blend the milk powder and water until smooth.
Pour the milk in a large pot (the milk must not be more than 3 to 5 centimeters deep).
Heat the milk until steaming but NOT BOILING.
Dissolve the cornflour in a quarter cup of cold water and stir in the milk.
Reduce heat to LOW and leave for 2 hours without stirring.
A yellow skin will form meanwhile.
Let cool in the pot to room temperature, then refrigerate overnight.

 صحة و عافية


mary s said...

have you ever tried making this with real cream instead of the milk powder?

Maryam Mohammed said...

No, I haven't. I was told best results come from full fat milk powder. If you try it, let me know how it turns out.

Anonymous said...

Mmmmmmmm, looks yummy!
I usually make it with 1 L of heavy cream boiled with 2 L of full fat milk.
the result is crusty on the outside smooooth and creamy on the inside gaimer.
Will give ur recipe atry once a get my hand on some powdered milk.
Thanks alot

Maryam Mohammed said...

You know, I think your recipe might yield a more authentic result than using powdered milk. I miss the real deal though, it's so hard to come by! The real geemar uses buffalo milk.