Ekmek Kataifi - Greek Dessert Recipe

Looking for a way to impress some guests coming over this weekend? We promise you this Greek Ekmek Kataifi dessert is the way to get to their hearts. 

It may be a date you're trying to woo or some sophisticated colleagues you're trying to win over at the workplace through dinner. Whatever it may be, this dessert will not, or shall we say, cannot disappoint.

Check also Kunafa with cream recipe.

This fibrous pastry made from strands of kataifi dough, soaked in sugar syrup and topped with heavy custard and whipped cream will all fall apart in your mouth. Making you question how humans were ever able to come up with this beautiful fusion of delicacies. Now, we'll be honest. This one's a little tricky, but if you get it right, it has the potential to cause a change of heart of even an enemy.

What is Ekmek Kataifi?

Sweet, crispy, and still having the incredible ability to melt into people's mouths, the Ekmek Kataifi is a traditional dessert of the Greek, Turkish and Middle Eastern Cuisines. If you're still confused about the Kataifi consistency, it looks like vermicelli or shredded wheat dried to crumbly pastry.

A similar popular dessert you may have heard of is the baklava pastry. However, the Ekmek Kataifi looks even more exquisite because it's got a thick custard topping and a whipped cream finish.

Why this recipe?

There are numerous ways to garnish, top or assemble your kataifi pastry. There are also savoury variants of it. This recipe, though is as simple and traditional as it gets. By simple, we don't mean it's easy to make because it's got so many steps involved. What we mean, is that it is the most lavish Greek dessert out there that is sure to deliver the cultural finesse you're probably going for.

What's in the Ekmek Kataifi Recipe?

• Kataifi dough: You'll be able to find this at any Greek, Turkish or Middle Eastern store 
• Butter: Preferably unsalted
• Sugar: The finer, the easier it'll be to make the custard and whipped cream smooth
• Lemon juice: Freshly squeezed and keep the peel of the lemon too
• Cinnamon stick: Ground cinnamon will also work
• Whole milk: For the thick custard
• Corn starch: Also for the custard
• Egg yolks: Just the ones you have at home
• Heavy whipping cream: We'll personalize and make it our own
• Pistachios for topping: The essential garnishing of all Middle Eastern cuisines

How To make Ekmek Kataifi Recipe?

Making this top-tier Greek dessert also requires top-tier patience and some skill. So buckle up and get your aprons on because this is not an easy one. But one that's worth it? Definitely.

Making the this recipe is a process of four different preparations that make for each of the layers in the dessert. Let's start with the bottom layer and work our way up.

Preparing the syrup:

Add sugar, water, the cinnamon stick, lemon juice and its peel into a saucepan and bring it to a boil. Lower the heat and let it simmer for about 3 minutes until slightly thickened, then turn off the heat. Allow it to cool.

Making the base:

First thing's first, grease a 25cm baking pan with butter. And preheat the oven to 170C.

Using your hands, tear apart the kataifi dough spreading the strands out so they can get nice and feathery. 

Now spread the kataifi dough to the bottom of the pan that we had greased earlier and pour melted butter over it.

Plop it in the oven and let it bake for 30-40 minutes until crispy and golden brown.

Take it out of the oven and pour the syrup over it while hot and allow the dough to absorb it.

Preparing the custard:

In a large mixing bowl, add the egg yolks and half the sugar, whisk until fluffy. Add corn starch and 4 tablespoons of milk, and whisk again until it's all well combined. Go ahead and set this aside for later.

Now, pour the rest of the milk into a large saucepan over high-medium heat and add the sugar and the vanilla extract, bringing it to a boil.

Then, remove the saucepan from the heat and pour about ¼ cup of milk from the saucepan into the egg mixture. Don't forget to actively whisk while doing this.

Then add the remaining milk and whisk again. The trick here is to add the milk slowly into the egg mixture so it merges well. 

Finally, place this final mixture back on the stove and lower the heat to medium, whisking continuously until the mixture has thickened.

Remove the pan from the heat, add the butter and stir until it's all nice and consistent. Let it cool.

Preparing the whipped cream:

In a mixing bowl, whisk the cold heavy cream, vanilla extract and sugar until soft peaks form.

Assembling the Ekmek Kataifi:

Top the kataifi base with the thick custard, and use a spatula to even it out.

Spread the whipped cream evenly on top of custard, then sprinkle some chopped pistachios for the final touch.

Store in the fridge or serve immediately.

The classic Ekmek Kataifi is ready to add dazzle to your dinner table.

Top Tips!

• If you refrigerate this Kataifi for about 3-4 hours before your serve, it'll beautifully set all the layers together. And add the whipped cream just before you serve.
• It's really easy for the Kataifi pastry to stick or burn to the bottom of the pan. So, keep an eye on the oven and don't overcook it.
• The trickiest part of this recipe is the custard which should be firm enough to sit on top of the pastry, almost like a custard slice. So whisk the mixture until it's a nice dumpy consistency.
• Chill the mixing bowl and whisk attachment you'll use for the whipped cream for 15 minutes before you start.

Some Variations

• You can garnish your Greek dessert using almonds, pistachios, or both. They both add to the richness of the dessert. Some people even prefer to toast them before sprinkling.
• Add in some honey while whipping the cream for an enhanced flavour.
• Store-bought whipped cream will also work; we just prefer to make our own.

Serving Suggestions

Give your special guests the complete experience and serve this with some expresso if they visit during the day. Nonetheless, if it's a dinner, go all out and serve this with some ice cream or flavoured pudding. Strawberry is our favourite!

Oh, and you don't have to serve it with something. It's just as appealing and grand on its own! Your guests will be honoured, we promise.

Recipe FAQ's

More recipes to try

• Basbousa ( Semolina Cake )
• Sweet Kunafa Recipe
• Greek Custard Pie With Syrup (Galaktoboureko)

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