How to Make Ekmek

Ekmek is a traditional dessert that consists of 3 layers, with a combination of Greek and Turkish influences. The dessert base is made from kataifi; a pastry dough that resembles angel hair pasta. Kataifi can be found at your local International food store but can be substituted by using a firm cake base. The base of Ekmek is toasted and soaked in a sweet syrup, then layered with custard and vanilla whipped cream. Ekmek can be topped with the garnish of your choice such as almonds, pistachios or cherries.

Things You'll Need

• 1lb kataifi pastry
• 1/2 cup melted butter
• 1/4 cup water
• 1 cinnamon stick
• 1 tsp. fresh lemon juice
• 7 egg yokes
• 6 cups milk
• 2 cups sugar
• 7 tbsp. fine semolina flour
• 2 tbsp. corn flour
• 1 tsp. vanilla
• 2 cups sweetened whipping cream
• 2 tsp. vanilla

Instructions

1. Heat your oven to 375° Fahrenheit and grease a large casserole dish.

2. Separate 2 lbs. of kataifi pastry and lay it loosely on the bottom of the casserole.

3. Brush the kataifi pastry with a 1/2 cup of melted butter and transfer it to the oven for 5 to 7 minutes or until golden brown.

4. Boil 1/4 cup of water, 1/2 cup of sugar and a cinnamon stick until it has thickened enough to coat the back of a spoon. Remove from heat and stir in 1 tsp. of lemon juice. Carefully remove the cinnamon stick and pour the hot mixture over the toasted kataifi.

5. Combine 7 egg yolks, 6 cups milk, 1 1/2 cup sugar, 1 tsp. vanilla, 7 tbsp. fine semolina flour and 2 tbsp. corn flour in a medium bowl. Strain out any clumps.

6. Transfer custard mixture to a medium saucepan and cook over medium heat, stirring constantly until thick. Pour directly over kataifi and syrup mixture and refrigerate until completely cool.

7. Beat 2 cups sweetened whipping cream and 1 tsp. vanilla until stiff. Layer the cream on top of the chilled custard.

8. Add the garnish of your choice and serve chilled.

Tips & Warnings

• Use 2 cups of heavy cream, 1 tsp. vanilla and a 1/4 cup of sugar to substitue sweetened whipping cream.

• Use caution when making syrup as contents will be hot.

References

• greek-recipe.com
• Faliraki Directory
• Greek Food Recipes