• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cardamom and Tea
  • Blog
  • Recipes
  • Cookbook
  • About
  • Subscribe

date syrup and qaymar | clotted cream

May 7, 2017 by Kathryn Pauline 4 Comments

While you can eat date syrup and qaymar (also known as qaimar, geimar, kaymak, and sarshir) with a number of different foods, and while each is absolutely divine on its own, the two spread together on pita make a very special treat for breakfast.

Date syrup has a molassesey intensity, with a lovely sugary date flavor. Molasses’ pleasantly metallic flavor, which people either love or hate, comes through a lot more subtly in date syrup. This makes date syrup something that both molasses fans and haters can get on board with. Date syrup is delicious on anything you might otherwise cover in molasses, maple syrup, or honey. Try it in yogurt, tea, a smoothie, or alongside apple slices.

Qaymar is a thickened cream (a little like clotted cream), which is traditionally made from water buffalo cream. I’ve lived in the US my whole life, where it’s difficult to find the water buffalo version, but the kind of qaymar made from cow’s cream is very accessible. You can spread qaymar on just about anything that you suspect would be even tastier topped with whipped cream or butter. Dot some qaymar over waffles, pancakes, English muffins, tea biscuits, or scones.

While it’s easy to find store-bought qaymar, if you’re someone who enjoys making things from scratch every once in a while, it’s much more impressive than it is challenging, and completely worth the effort. Homemade qaymar adds a little extra fanciness to a humble weekend brunch.

Print

date syrup and qaymar | clotted cream

Print Recipe

  • Prep Time: 10 minutes
  • Total Time: 2 1/4 hours to 12 1/4 hours
  • Yield: approximately 2 cups

Ingredients

  • 1 pint (2 cups) heavy whipping cream
  • 2 1/2 tablespoons  (1 ounce) corn starch
  • A small pinch of salt
  • Serving suggestions: bread, cookies, fruit, date syrup, jam (see more options above)

Instructions

  1. Add the cream, cornstarch, and salt to a quart mason jar. Shake the jar for about 30 seconds, just until there are no more lumps (but not so much that you make whipped cream). *
  2. Add the cornstarch/cream mixture to a small saucepan, turn the heat to medium, and stir constantly until the qaymar comes to a simmer and thickens (about 5 to 7 minutes). Once it starts to simmer, remove from heat.
  3. Pour into a container for storage. Cover and refrigerate for at least 2 hours (12 is ideal).
  4. Spoon into a bowl and serve.

Notes

* If you don’t have a jar handy, you can add a quarter cup of cream to the cornstarch in a bowl. Whisk them together until there are no lumps, and then slowly add the rest of the whipping cream as you continue whisking.

find us on instagram and let us know what you made!

Filed Under: breakfast, every recipe, family recipes, gluten free, vegetarian

Previous Post: « baharat : seven spice blend
Next Post: chicken biryani »

Reader Interactions

Comments

  1. Yvette

    January 4, 2020 at 8:45 pm

    Hi! For how long will the clotted cream stay good in the fridge?

    Reply
    • Kathryn Pauline

      February 1, 2020 at 4:59 am

      That’s a great question! It should be good for about 1 week, by my estimation, although I don’t have an exact answer for you. Discard it if it starts to smell off or develops anything remotely colorful.

      Reply
  2. Herusha

    July 13, 2017 at 10:40 am

    Hi. I was hoping you would have a date syrup recipe on as I would really like to make my own. Please let me know if you have one or is you have seen a good one online.

    The consistency and colour of yours looks amazing!!

    Thank you 🙂

    Reply
    • Kathryn Pauline

      July 13, 2017 at 2:04 pm

      Hi there! 🙂 So the beautiful date syrup in these photos is unfortunately not homemade; I don’t have a consistent recipe for homemade that’s ready to share, but from what I understand, the key to getting a really dark, smooth syrup is straining out the solids and then reducing down the liquid. I can’t personally vouch for this one, but it looks like a good recipe: http://indianhealthyrecipes.com/how-to-make-dates-syrup-at-home-step-by-step/ I wish you luck! Let me know how it goes!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

photo of Kathryn Pauline holding A Dish for All Seasons cookbook

Welcome! I’m Kathryn Pauline, recipe developer and photographer here at Cardamom and Tea, where I hope you’ll find something delicious to make.

I love creating recipes inspired by seasonal produce, community, and the Middle Eastern food I grew up with.

Browse my recipe archives, where you’ll find hundreds of delicious and reliable favorites.

My first cookbook, A Dish for All Seasons is now available for preorder!

cookbook a dish for all seasons, on a blue gingham table cloth

Footer

read our privacy policy

© 2017 - 2022 Kathryn Pauline