Dish

Kaymaklı kayısı

Kaymaklı kayısı is made by stuffing dried apricots with clotted cream and baking them until golden brown. The dish is typically served with a drizzle of honey or syrup and may be garnished with chopped nuts or fresh fruit. It is a popular dessert in Turkey, often served during Ramadan or other religious holidays.

Asian cuisine› Arab cuisine› Turkish cuisine

Dessert

Origins and history

Kaymaklı kayısı has its roots in Ottoman cuisine and is believed to have been enjoyed by sultans and other members of the royal court. The dish is now enjoyed throughout Turkey and beyond.

Dietary considerations

Gluten-free, nut-free

Variations

There are many variations of kaymaklı kayısı, depending on the region and the cook. Some versions may use different types of dried fruit, such as figs or dates, while others may use different types of cream or sweeteners.

Presentation and garnishing

To make kaymaklı kayısı, use high-quality dried apricots and clotted cream. Bake the dish until it is golden brown and the cream is melted and bubbly. Garnish with chopped nuts or fresh fruit.

Tips & Tricks

When stuffing the apricots, be careful not to overfill them as the cream will expand during baking. If the apricots are too dry, soak them in warm water for 30 minutes before stuffing.