Samira Yago Cholagh, a Chaldean Christian born in Iraq now living in the States told me: “Once a year, perhaps on Christmas morning, I treat myself to this luxury for breakfast, spreading the cream on bread and topping it with honey or fig jam.”
Samira’s clotted cream can be cut into squares to use over desserts, or used in place of butter with marmalade. Making your own clotted cream takes some time, but since there is little actual work involved, it’s definitely worth the trouble.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.