Qishta

Arabian cream

Qishta (also known as clotted cream, kaymak, or qaimar) is a thick, creamy dairy product, similar to clotted cream, widely used in Middle Eastern cuisine. It is made by simmering unpasteurized cow, sheep, or buffalo milk for several hours, then cooling it, allowing a rich layer of cream to form on the surface. This layer is skimmed off and used in various dishes. Qishta is a versatile ingredient, featured in both savory and sweet recipes, including desserts, pastries, and breakfast dishes.

History and Cultural Significance

The origins of Qishta are deeply rooted in the culinary traditions of the Middle East. It has been a staple in the diet of many cultures in the region for centuries, valued for its rich flavor and texture. The production and consumption of Qishta are particularly prominent in countries such as Egypt, Lebanon, Syria, and Turkey, where it plays a significant role in the culinary landscape.

Production

The traditional method of making Qishta involves gently heating raw milk until a thick layer of cream forms on the surface. This process requires patience and careful temperature control to ensure the milk does not boil or burn. Once the cream layer has formed, it is carefully collected and cooled. The result is a luxuriously thick and creamy product with a subtle sweetness and rich texture.

Culinary Uses

Qishta is incredibly versatile and can be used in a variety of dishes. In Middle Eastern cuisine, it is often spread on bread or used as a topping for fruits and desserts. It is a key ingredient in many traditional desserts, such as kunafa, where it is layered with phyllo pastry and sweet syrup. Qishta can also be found in savory dishes, where it adds creaminess and depth of flavor.

Nutritional Information

As a dairy product, Qishta is rich in calcium and vitamins, particularly vitamin A and D. However, due to its high fat content, it is also calorie-dense. Moderation is recommended when incorporating Qishta into the diet, especially for individuals monitoring their calorie intake.

Variations

There are several regional variations of Qishta, each with its own unique preparation method and flavor profile. For example, in Turkey, the product is known as kaymak and often includes the addition of buffalo milk for a richer taste. In contrast, the Egyptian version is typically lighter and used as a filling in sweet pastries.

See Also

• Dairy product
• Middle Eastern cuisine
• Clotted cream
• Kunafa