Clotted cream, or “Qeshta” as it is known in Arabic, is a key ingredient in Damascene cuisine as it goes into many of its desserts.

The taste of clotted cream usually varies depending on the type and quality of milk used to make it.

Typically, cow and goat milk produced in central regions of Syria, around the cities of Homs and Hama, provide the best quality cream due to the high quality pastures in that area.