the creamy foam in the Turkish coffee, and a lot of other coffees in the Balkans. It is usually enjoyed as an appetizer or for Saturday morning breakfast, as Saturdays are market days with the best kajmak, but also as a condiment. The simplest recipe is (pita bread filled with kajmak in Serbia), consumed for breakfast or as fast food. Bulgarians, Bosnians, Montenegrins and Serbs consider it a national meal. Other traditional dishes with kajmak (sold in restaurants) include (the Balkan version of a hamburger patty topped with melted kajmak), as well as (beef shank, simmered with kajmak). Iraq In Iraq, it is called or () and is very popular. Iraqi is usually made from the rich fatty milk of cows or buffaloes, which are prevalent in the marshes of southern Iraq. It is available both factory-produced and from local vendors or farmers as . Iraqis like to serve for breakfast with fresh bread, honey or jam. However, the most popular way is to spread it on a type of Iraqi pastry bread called , smother it with date honey and then wash it down with hot tea. on with date syrup or honey is a long-standing traditional breakfast in Baghdad and throughout southern and northern Iraq. Iran In Iran, () is used to describe a different method which does not involve heating the milk, thus keeping enzymes and other cultures of the milk alive. The word kaymak () is also used for the boiled method. is a Turkish word used to describe this product among the Azari people of Iran. Afghanistan In Afghanistan, or has a thinner quality and is eaten for breakfast meals usually with bread. People typically top qaimak with honey, sugar, or mix it with jam. It can be spread on pastries or even added to milk tea. Qaimak can be purchased at grocery stores in Afghanistan or made at home. It is quite a long process to make at home, involving hours stirring the milk pot. Qaimak can be found at Afghan/Iranian grocery stores in the west, but is not as rich as homemade. While a lot qaimak variations are made from buffalo milk, Afghan qaimak can be made from cows' milk. Georgia In the Adjara region of Georgia, bordering Turkey, () is made from cow's milk in homes in the mountainous municipalities of Keda, Shuakhevi, and Khulo. It is typically eaten with Georgian cheese