Ekmek Kataifi

Ingredients

For the syrup:

• 500 g water
• 600 g sugar
• Peel of 1 lemon (yellow part only)
• 1 cinnamon stick
• 1 tablespoon honey

For the base:

• 500 g kataifi pastry
• 150 g melted butter

For the custard:

• 800 g milk
• 200 g sugar
• 1-2 vanilla pods or extract
• 6 medium egg yolks
• 100 g cornflour
• 100 g cold butter

For the whipped cream:

• 2 packets of ready-made whipped cream
• 50 g icing sugar

For garnish:

• Crushed pistachios

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Instructions

For the syrup:

1. In a saucepan, combine the water, sugar, lemon peel, and cinnamon stick. Heat over low heat for 4-5 minutes until the sugar dissolves.
2. Once it starts boiling, add the honey, remove from heat, and let it cool.

For the base:

1. Preheat your oven to 160°C (320°F), fan setting.
2. Separate and fluff the kataifi pastry with your fingers to ensure it has no clumps.
3. Spread the kataifi evenly in a 25×35 cm baking dish and drizzle with melted butter.
4. Bake for 45-60 minutes until golden, keeping an eye on it to avoid burning.
5. Remove from the oven and immediately pour the cold syrup over the hot kataifi using a ladle. Let it sit for 30 minutes to absorb the syrup.

For the custard:

1. In a bowl, whisk together the sugar, egg yolks, 100 g of milk, and cornflour until smooth.
2. In a saucepan, heat the remaining 700 g of milk with the vanilla over low heat until it just begins to boil.
3. Gradually add the hot milk to the egg mixture, whisking continuously to temper the eggs.
4. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens.
5. Remove from heat, add the cold butter, and stir until fully melted.
6. Spread the custard evenly over the kataifi base, smoothing the surface. Cover with plastic wrap, ensuring it touches the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours.

For the whipped cream:

1. In a bowl, whip the ready-made cream with the icing sugar until fluffy and light.
2. Spread the whipped cream over the chilled custard layer using a spatula.
3. Create patterns on the surface with a fork and sprinkle generously with crushed pistachios.

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A Sweet Masterpiece

This Ekmek Kataifi combines buttery, crispy kataifi pastry, creamy custard, and fluffy whipped cream, all topped with fragrant pistachios. A dessert that’s as elegant as it is indulgent – perfect for celebrations or simply treating yourself. Enjoy each luscious bite!

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