Syrian farmers milk buffaloes to make 'geymar', a clotted cream served up with globs of honey as a local breakfast favourite, but are battling drought as they raise their animals. The buffalo milk is slowly boiled for hours until a thick layer of ultra-rich, white cream forms on top of the liquid. After it cools, it is cut into clumps, drizzled with honey and served up with hunks of thick bread alongside hot tea. It is best served fresh, only a day or two after it is produced. IMAGES AND SOUNDBITES