Ekmek Kataïfi - A Turkish Delight

 

 

             EKMEK KATAÏFI OR KADAYIFI

INGREDIENTS

Syrup

• 2 cups water
• 2 cups sugar
• 1/2 lemon (juiced)
• 1 cinnamon stick
• 1 tbsp honey

Kataïfi Base

• 350 grams kataïfi pastry
• 250 grams melted butter

Custard

• 4 eggs
• 200 grams sugar
• 100 grams cornflour
• 100 grams plain flour
• 1.5 liters milk
• 1 tsp vanilla essence

Cream

• 600 ml thick cream
• vanilla
• 20 grams icing sugar

Instructions 

SYRUP - In a saucepan, make the syrup by adding the water, sugar, lemon, cinnamon, and honey. Bring to the boil and after 2 minutes, set aside to cool. Preheat the oven to 180Oc

 

PASTRY - Add the kataifi pastry to a deep dish and separate it out evenly. Pull the clumps of pastry apart. Pour over the melted butter. Mix the pastry around till it is all covered in butter. Press down.   Place into the oven until golden brown and crispy,  20-30 mins at 180oC.

While the pastry is hot pour over the cooler syrup. Hot pastry, cool syrup

 

CUSTARD -

Make the custard by putting the eggs and 100g of caster sugar into a bowl, beat until creamy and set aside.

In a saucepan, add the milk, cornflour, plain flour, 100g caster sugar and vanilla essence. Whisk all together until it’s warm (not too hot).

Using a ladle scoop a spoonful of the warm milk mixture and put it into the egg mixture. Mix it together and add the egg mixture to the remaining milk mixture in the saucepan. Mix thoroughly over the heat until the custard thickens. Let it cool. Don't let it boil or the eggs will set.  If this does happen just whisk till combined.

 Pour the custard over the top of the pastry and spread it out.  Place in the fridge for an hour to set.

WHIPPED CREAM - Add the cream, vanilla and icing sugar to a bowl and beat until whipped thickly. Then add to the top of the custard.  When evenly spread, decorate the top with a sprinkle of finely chopped nuts.

My sis in law in NZ, Bev, puts crushed toffee on the top.  That sounds more to my taste! A little bit of chocolate wouldn't be bad either. Who cares if it's not the traditional fistikia, pistachio nuts. 

Bev's ekmek

This is my Greek sister in laws speciality and she makes it for every family fiesta. 

I've never made this so if anyone has a comment, advice, then add it down below. 

After writing and rewriting the damn recipe 3 times, I couldn't save it at first, I've decided it's actually quite easy. I'll try making it for Ks name day towards the end of the month. Yes, there's still another celebration this month. Kosta, Elli, Nels, Dina all share a name day and Poppi and I have ours the day before.