Ekmek Kataifi

Ekmek Kataifi is a tasty Greek dessert. It has layers of shredded kataifi dough, creamy custard, and a top of whipped cream with nuts. This rich dish is perfect for celebrations and special occasions.

The name Ekmek means bread in Turkish. This dessert mixes Greek and Ottoman styles, making it popular in many Mediterranean homes.

The kataifi dough, similar to phyllo, gets baked and soaked in a sweet syrup. The custard, with a touch of vanilla, adds creaminess. The whipped cream and crunchy nuts on top finish it off just right.

Ingredients:

For the Base:

• 1 pound kataifi dough, thawed and separated
• 1 cup unsalted butter, melted

For the Syrup:

• 2 cups sugar
• 1 cup water
• 1 cinnamon stick
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the Custard:

• 4 cups whole milk
• 1 cup sugar
• 4 egg yolks
• 5 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 cup heavy cream

For the Topping:

• 2 cups heavy cream
• 2 tablespoons powdered sugar
• 1 cup chopped pistachios or walnuts

Instructions:

1. Preheat your oven to 350°F.
2. Grease a 9×13-inch baking dish.
3. Spread the kataifi dough in the baking dish.
4. Drizzle the melted butter over it.
5. Bake for 30 minutes until it’s golden brown.
6. While it bakes, make the syrup.
7. In a saucepan, mix sugar, water, cinnamon stick, and lemon juice.
8. Boil, then lower the heat for 10 minutes.
9. Take it off the heat, stir in the vanilla, and set it aside to cool a little.
10. Pour the warm syrup over the baked kataifi.
11. Let it soak in well.
12. For the custard, heat the milk in a saucepan until it steams.
13. In a bowl, whisk together sugar, egg yolks, cornstarch, and vanilla.
14. Slowly add the hot milk while whisking.
15. Put it back in the saucepan and cook, stirring until thick. Let it cool a bit.
16. Spread the custard over the kataifi base.
17. Chill it in the fridge for at least 2 hours.
18. Whip heavy cream with powdered sugar until it forms stiff peaks.
19. Spread this over the custard.
20. Top with chopped nuts.
21. Slice it into squares or rectangles and serve cold.