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Ekmek Kataifi

Serves 4 to 6 Dessert vegetarian, Desserts

Ekmek Kataifi

Ekmek Kataifi hails from the rich culinary traditions of Constantinople, where Greek pastry shops have perfected its preparation over generations. This dessert is a staple in homes, especially during festive occasions, capturing the essence of Greek hospitality and the joy of sharing sweet moments with loved ones. Made with a blend of ingredients that are measured by intuition and taste, it reflects the hands-on approach of a seasoned Greek family cook.

The result is a dessert that marries the delicate strands of kataifi pastry with a lush, creamy semolina layer, all soaked in a fragrant syrup. The buttered pastry is crisp yet tender, while the semolina custard brings a smooth, comforting contrast. Topped with a cloud of whipped cream and a scattering of pistachios, each bite is a harmonious blend of textures and flavors, sweet yet balanced with a hint of citrusy brightness.

Ingredients

  • 300 gkataifi pastry
  • 100 gbutter
  • 500 mlmilk
  • 80 gsemolina
  • 80 gsugar
  • whipped creamto top
  • to finishpistachio
  • syrupto soak

Method

  1. Preheat your oven to 160°C (320°F). Begin by gently unrolling 300 g of kataifi pastry and carefully separating the strands with your fingers to ensure they are light and fluffy. Melt 100 g of butter in a small saucepan over low heat, then drizzle it evenly over the kataifi. Toss the strands gently to coat them well with the butter, ensuring an even distribution.
  2. Spread the buttered kataifi evenly in a 30x20 cm (12x8 inch) baking dish, pressing down lightly to create a uniform layer. Bake in the preheated oven for about 30 minutes, or until the kataifi is golden brown and crisp. The aroma should be nutty and the strands should have a light crunch when pressed.
  3. While the kataifi is baking, prepare the custard. In a medium saucepan, combine 500 ml of milk with 80 g of semolina and 80 g of sugar. Stir constantly over medium heat until the mixture thickens and begins to bubble gently. The custard should be smooth and thick enough to coat the back of a spoon.
  4. Once the kataifi is baked, remove it from the oven and allow it to cool slightly. Pour the prepared syrup evenly over the kataifi, ensuring it soaks through to the bottom. The kataifi should absorb the syrup without becoming soggy, maintaining its crisp texture.
  5. Spread the warm custard evenly over the soaked kataifi layer, smoothing it with a spatula to create an even surface. Allow the custard to set and cool completely at room temperature, which will take about an hour. The custard should be firm to the touch and hold its shape.
  6. Before serving, spread a generous layer of whipped cream over the set custard. Sprinkle with chopped pistachios to finish, adding a vibrant color and a nutty flavor. Serve the Ekmek Kataifi chilled, allowing the flavors to meld together beautifully.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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