A Turkish specialty, kymak is a cooked, thickened cream used primarily for desserts. To make, cream, or a combination of cream and milk, is brought to a boil in a wide saucepan then cooked on low heat for about 1 1/2 hours. The thickend cream is then allowed to stand in a warm location for several hours to thicken further.
The traditional method of serving is to roll the thickened cream into a cylinder and slice into 1" rounds. Kymak can also be scooped out with a spoon as used as you might use creme fraiche or clotted cream.