While you can eat date syrup and gaimar (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.
Gaimar 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 gaimar made from cow's cream is very accessible. You can spread gaimar on just about anything that you suspect would be even tastier topped with whipped cream or butter. Dot some gaimar over waffles, pancakes, English muffins, tea biscuits, or scones.
While it's easy to find store-bought gaimar, 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 gaimar adds a little extra fanciness to a humble weekend brunch.
Makes: approximately 2 cups
Ready in: 2 1/4 hours to 12 1/4 hours
Active time: 10 minutes
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)
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). *
Add the cornstarch/cream mixture to a small saucepan, turn the heat to medium, and stir constantly until the gaimar comes to a simmer and thickens (about 5 to 7 minutes). Once it starts to simmer, remove from heat.
Pour into a container for storage. Cover and refrigerate for at least 2 hours (12 is ideal).
Spoon into a bowl and serve.
* 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.