Ekmek Kadaifi

If you’re a fan of rich, indulgent desserts, then Ekmek Kadaifi should definitely be on your radar. This Middle Eastern treat combines layers of shredded phyllo dough, creamy custard, and fluffy whipped cream, resulting in a dessert that is as visually stunning as it is delicious.

Ekmek Kadaifi, also known as “Ekmek Kataifi” or simply “Ekmek,” is a traditional dessert with roots in Turkish and Greek cuisine. The name “ekmek” translates to “bread” in Turkish, while “kadaifi” refers to the shredded phyllo dough that forms the base of the dessert.

Ekmek Kadaifi is a dessert that hits all the right notes. The combination of textures—crispy, creamy, and fluffy—makes every bite a delightful experience. The balance of sweetness, with hints of citrus and spice from the syrup, ensures that it is not overly cloying

Ingredients


For the syrup
200 g of sugar
200 g of water
3 slices of lemon
1 cinnamon stick

Dough
250 g of kadaif dough
50 g of melted butter

Cream
600 g of whole milk
100 g of sugar
1 teaspoon of vanilla extract
40 g of starch flour
4 egg yolks
100 g of butter
a pinch of powdered mastic as desired

For the whipped cream
250 ml of cold sweet cream
10 g of powdered sugar
1/2 teaspoon of vanilla extract
80 g of chopped pistachios
cinnamon powder

Directions

Add all the ingredients for the syrup to a small saucepan and bring to a boil. Boil the syrup for 3 minutes, until it thickens a little and remove from the stove.

Leave the syrup aside to cool.
Heat the oven to 170 C.
Cut the dough into pieces, add butter and spread the strands a little if they are joined together, so that they become loose.
Butter the bottom of a baking dish and spread the dough to form a base for the ekmek kadaif.
Bake in a preheated oven for 30-45 minutes, depending on the oven, until they are golden brown and have a nice color.

Remove the dough from the oven and cover with cold syrup. Leave at room temperature to cool.
Add the egg yolks with half the sugar to the bowl and mix with a whisk until foamy. Add half a deciliter of milk and starch, stir until the starch dissolves.
Pour the rest of the milk into the pot, and add sugar and vanilla extract. Place the pan on the fire and bring to a boil.
As soon as the milk boils, remove it from the heat and gradually add 1/3 of the milk to the egg mixture while stirring.

Put the pot with the remaining milk back on the stove and reduce the heat to medium.

Add the egg mixture to the pot with the remaining milk.
Whisk continuously until the mixture thickens and becomes smooth and creamy. Bubbles must be visible, so we know that the cooking temperature is sufficient. Remove from the stove, add butter and mix.
Pour the cream into a mixing bowl, cover with plastic film (the plastic film should touch the cream, so that it does not form a crust) and leave to cool. In the cold cream, add two tablespoons of liqueur as desired and mastic powder, and mix for two to three minutes.
Pour over the kadaif base.
Place cold cream in the mixer bowl, add powdered sugar and vanilla.

Mix on high speed until you get soft whipped cream.
Cover the ekmek with whipped cream and smooth.
Sprinkle with chopped pistachios and a pinch of cinnamon.
Keep the ekmek kadaif in the refrigerator and serve chilled.

Recipe adapted @samo jedan griz

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