date syrup and gaimar | clotted cream

date syrup and gaimar

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.

date syrup and gaimar

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.

date syrup and gaimar

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.

date syrup and gaimar

baklawa frozen yogurt

Baklawa Frozen Yogurt

This spring, I've been making so much baklawa (also known as baklava). And I mean, really, a lot. I'm pretty obsessive about tinkering with and testing my recipes before posting them here, so I've lost track of the number of trays I've made in the last couple months while fine-tuning my recipes for cardamom baklawa and olive oil botanical baklawa.

Luckily, the baking method I use is super easy, so the "problem" with making heaps of baklawa isn't really the amount of time it takes, but the sheer quantity left over. In other words, when it's as simple as slicing, pouring, and baking, it's pretty easy to end up with way too much. After you've shared plates with friends, left some at the neighbors' doors, stuffed plastic containers into your guests' luggage, and eaten some for breakfast every day for a week, you need to figure out what to do with all those delicious leftovers. That's where baklawa frozen yogurt comes in.

cardamom baklava
cardamom baklava
frozen yogurt
frozen yogurt

The key to making baklawa frozen yogurt is to remember to freeze some leftover baklawa next time you make a batch, so that you can easily make it into frozen yogurt later on. You know it's time to freeze the leftover baklawa once it starts to feel like a chore to have to finish the rest of the tray—at that point, stop what you're doing (because eating should never feel like work!), freeze those leftovers, and enjoy them in frozen yogurt form after a few weeks, once baklawa is a novelty again. But, honestly, this frozen yogurt is so good, I've baked baklawa just so that I could have some left over to make this recipe.

baklava frozen yogurt
baklava frozen yogurt
baklava frozen yogurt

If you're using my recipe for cardamom baklawa, this frozen yogurt recipe will work well as is. But if you're using another kind of baklawa or baklava, feel free to substitute the cardamom with something that works better with the particular baklawa you're working with. For instance, you might replace some or all of the cardamom with cinnamon, cloves, or allspice, and you might add a teaspoon or so of rosewater or orange blossom water to the yogurt. It's entirely up to you.

baklava frozen yogurt

baklawa frozen yogurt

Active time: 20 minutes
Total time: 25 1/2 to 28 hours (including the time it takes to chill the ice cream core)
Yield: 10 servings

One quart plain whole milk yogurt
1 cup sugar
1/8 teaspoon salt
1/2 teaspoon ground cardamom
11 ounces leftover cardamom baklawa *

Special equipment: ice cream machine **

  • At least 24 hours before you plan to make the frozen yogurt, freeze your machine's core.

  • At least 1 hour before making frozen yogurt, coarsely chop the baklawa and divide into 8 ounces (about 2 cups chopped) and 3 ounces (2/3 cups chopped). Freeze the chopped baklawa.

  • At least 1 hour before making frozen yogurt, put a 6 cup freezer-safe container in the freezer.

  • Combine the chilled yogurt with the sugar, salt, and cardamom. This step can be done a day ahead of time and kept refrigerated or it can be done right before transferring to the machine.

  • Once everything is properly chilled, freeze the yogurt mixture according to your machine's guide.

  • Once the frozen yogurt has thickened significantly and finished processing, stir in the 8 ounces (2 cups) of chopped, frozen baklawa.

  • Transfer the frozen yogurt to the frozen storage container and immediately cover and place in the freezer.

  • Store the frozen yogurt in the freezer for 30 minutes for soft serve, or continue to freeze for about 3 to 5 hours for hard ice cream.

  • To serve, top with the 3 ounces (2/3 cups) of chopped, frozen baklawa (some on the whole batch and/or some on individual servings).

* If you are using another kind of baklawa, feel free to substitute another spice for the cardamom to better match your baklawa's flavor (e.g., allspice, cinnamon, rosewater, orange blossom water). Also feel free to use store-bought baklawa.
** If you do not have an ice cream machine, you can use David Lebovitz's method.

baklava frozen yogurt