Hi friends!
Today I’m super excited to share with you one of my favorite desserts of all time: ekmek kataifi. If you’ve never heard of it, let me tell you: it’s a Greek dessert that is absolutely divine.
It has three layers of deliciousness: a buttery kataifi base soaked in lemony syrup, a rich and smooth custard flavored with mastiha (a resin from a Greek island that tastes like pine and mint), and a light and airy whipped cream topping sprinkled with pistachios and cinnamon. It’s sweet, tangy, nutty, and refreshing all at the same time.
I first tried ekmek kataifi when I visited Greece a few years ago, and I was blown away by how good it was. It was like a cross between baklava and tiramisu, but better.
I couldn’t get enough of it. I had it for breakfast, lunch, and dinner (don’t judge me). I even brought some back home with me (don’t tell the customs).
Ever since then, I’ve been dreaming of making ekmek kataifi at home. But I was intimidated by the kataifi dough – it’s actually shredded phyllo pastry that looks like thin noodles or shredded wheat.
Where do you even find that? And how do you work with it? And what about the mastiha – that mysterious spice that gives the custard its unique flavor? And the whipped cream – how do you make it fluffy and stable?
Well, I’m happy to report that I finally figured out how to make ekmek kataifi at home, and it’s actually not that hard. It does take some time and patience, but it’s totally worth it.
And the best part is that you can make it ahead of time and refrigerate it overnight, then add the whipped cream before serving. It’s perfect for parties, holidays, or any occasion when you want to impress your guests with a stunning dessert.
In this post, I’ll show you step by step how to make ekmek kataifi from scratch, with tips and tricks along the way. I’ll also share with you where to find the ingredients and how to store them.
And of course, I’ll give you the recipe for this amazing dessert that will make you feel like you’re in Greece.
Are you ready? Let’s get started!
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