Greek Ekmek Kataifi recipe (Custard and whipped cream pastry with syrup) (2024)

FAQs

What is ekmek made of? ›

Ekmek kataifi is an all-weather Greek dessert made with layers of kataifi dough baked until crispy & golden, bathed in lemon scented syrup, topped with creamy thick custard & whipped cream & garnished with almonds… Heavenly delicious!

Kataifi is one of the most popular Greek desserts and is loved in other Balkan countries and Middle Eastern regions as well. The dessert is made with a special pastry dough, also called kataïfi, consisting of delicate, thin strands made out of shredded phyllo dough.

History. Historically, as with other bread puddings, this recipe emerged as a way to utilize stale or day-old bread. For modern home cooks, it is a popular alternative to more demanding traditional desserts like baklava. It is served at iftar meals during Ramadan.

What is the difference between baklava and kataifi? The difference between baklava and kataifi is that the former is made with sheets of phyllo dough, while the latter is made with shredded phyllo dough. Kataifi is made by shredding phyllo dough into fine, hair-like strands, then rolled up with nuts in the center.

A very fine vermicelli-like pastry used to make desserts in various Mediterranean and Middle Eastern cuisines, particularly Palestinian.

Kataifi is a Greek dessert made of kataifi pastry dough. A filling of nuts, sugar and aromatic spices are rolled and baked in a buttered dough. The dough nests are then drizzled with sugar syrup.

Can I substitute the kataïfi dough? Yes. Although finding it at specialty stores or in the freezer aisle of Middle Eastern markets should be easy, if buying it is difficult, use thawed phyllo dough to replace it.

Kataifi is a pastry made up of delicate, thin strands of shredded filo dough. This delicate pastry is traditionally used to make crunchy buttery nests or shredded wheat logs filled with chopped nuts and either honey or syrup.

Spanokopita and Tiropita

There are two traditional phyllo pastries most commonly found in Greek restaurants or delis, Spanokopita containing mainly spinach and Tiropita, which has cheese and egg filling. They are either shaped into triangles, rectangular or cigars, but sometimes as a large pie.

Loukoumades don't take much to make. All you need is all-purpose flour, dry active yeast, salt, and water. And, of course, honey. In Greece, they are the oldest recorded dessert, with the Greek-Sicilian poet Archestratus describing deep fried donuts soaked in Enkrides (a honey syrup) in the 4^th century BCE.

What does ekmek mean in Turkish? ›

ekmek (definite accusative ekmeği, plural ekmekler) bread.

Kunafa/Kanafeh, in my opinion, is the Middle East's version of gulab jamun (loved by all and such a gorgeous presentation). It consists of a top and bottom layer of buttery and crispy shredded phyllo dough (called Kataifi), with a cream or cheese filling.

In Turkey, it is called künefe. In the Balkans, the shredded dough is similarly known as kadaif/cataif, and in Greece as kadaifi, and is the basis of various dishes rolled or layered with it, including dessert pastries with nuts and sweet syrups.

Soggy baklava is often caused by either over-brushing the phyllo with too much butter (just use the amount listed in the recipe), not chilling the syrup (cold syrup hitting the hot baklava helps the steam to evaporate), or storing it tightly sealed and/or refrigerated (you don't want to seal in the moisture).

Combine flour, yeast, sugar and salt in a bowl. Make a well in the centre, then add water. Use a wooden spoon to stir until combined, then use hands to bring the dough together in the bowl. Turn the dough onto a lightly floured surface and knead for 15 minutes or until smooth and elastic.

Traditionally, filo dough is made from wheat flour, water and a small amount of oil or melted butter. Sometimes, a small amount of vinegar is added into the dough as well. It's first rolled out and then stretched by hand into very large, extremely thin sheets.

Ekmek has a rich history that dates back centuries. Its origins can be traced to the Ottoman Empire, where it was a fundamental part of daily life. Over time, Ekmek has evolved, and today, it continues to be a beloved and cherished food in Turkish culture.