Ekmék Kataifi


 

 

Ekmek

Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

As I have told you before my maternal grandparents were Greeks from Asia Minor coming here after Greece has lost the war to Turkey. Along with their belongings, they brought with them an amazing fusion of flavors and dishes that combined Greek and Middle Eastern elements.
Unfortunately for me, my grandmother was diagnosed with dementia when I was in high school. All these beautiful things, including all the delicious dishes she was preparing, lost in the Daedalus of her ill mind. It is really amazingly awful what all these central nervous system diseases do to our minds. And it is really very sad to see a person, that otherwise is strong as a bull, to completely forget everyone else around him, forget about moments, feelings, persons, situations and everything he used to do before the disease stole his precious mind.

Ekmek
My grandmother was an excellent cook and I was lucky enough to taste some of her delicious dishes. Unfortunately, when I was mature enough to take advantage of all this knowledge and write it down, she was unable to give it to me. Thankfully, my mother was managed to keep some of her recipes and thus maintain only a small fraction of what she was making.
Kataifi is phyllo pastry that looks like it has been passed through a shredder. It is very unique and I can tell you very tasty. When you eat it, it tickles your mouth and you have the same feeling as when you eat fried angel hair pasta. One of the sweets Greeks of Asia Minor and all the people of Middle East make is Ekmék Kataifi. Basically, it is a layer of kataifi phyllo in syrup, a layer of mastic or lemon cream and a final layer of heavy whipped cream. On top it is garnished with crushed pistachios or roasted crushed almonds. It is very refreshing and so delicious.

Ekmek
Although I didn’t have the luck to inherit the recipe from my grandmother, my good friend from elementary school, Lefkothea gave me hers. We are friends since 1979 which means we know each other almost all our lives. When she invited my husband and me one day for dinner, she had prepared that delicious Ekmék Kataifi. Both of us were thrilled and so I asked for the recipe. She was kind enough to give it to me, but it took me more than two years to finally decide to make it. This past weekend was the date and it was as delicious as we remembered it to be.
Some other news on the blog, you must have noticed that I started a blog lift by changing the logo and the colors. There will be following many other changes as well. Stay tuned and you will see them week by week.


To celebrate the new face of the blog I am having a giveaway. I am giving away a slow cooker recipes book by Judy Hannemann in which my recipe for Orange Greek Potatoes is also included. I know that the book was sold out in QVC and it is also sold in amazon. Judy and the publisher were kind enough to give me one extra copy to offer to all my readers. So, from today until next Sunday at 00:00 GMT+2 by leaving a comment you will be taking part to this giveaway. It is open worldwide. Good luck!

Ekmek

 

5.0 from 13 reviews
Ekmék Kataifi
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Greek, Middle Eastern
Ingredients/ Συστατικά
For the Kataifi Phyllo
  • 500 gr. / 17.5 oz. kataifi phyllo
  • 190 gr. / 7 oz. butter, cut in cubes
For the Syrup
  • 750 gr. / 26 oz. sugar
  • 3 cups of water
  • 2 packets of vanillin or the peel of half lemon
For the Cream
  • 6 eggs, slightly beaten
  • 22 tbsp sugar
  • 2 packets vanillin or 1 tsp vanilla extract
  • 2 cups corn starch
  • 1.5 lt / 3 pints fresh milk
  • 5 gr. / 1 tsp mastic or if you don’t have this the zest of 1 big lemon
For the Whipped Cream
  • 1,000 ml / 2 pints heavy cream 35% fat
  • 2 cups caster sugar
  • Crushed pistachios or roasted crushed almonds
Instructions/ Εκτέλεση
  1. First we make the syrup.
For the Syrup
  1. Place everything in a pot and boil for 6 to 7 minutes.
  2. Turn off the heat and put aside to cool completely.
  3. If you added lemon peel, remove it and discard it.
For the Kataifi
  1. Take a rectangular pan 50cmX40cm / 20 in. X 16 in. and butter it well.
  2. Take the kataifi phyllo and untangle it just like you do with your hair.
  3. Place it at the bottom of the pan forming a messy layer.
  4. On top, scatter the butter cubes and put it in a cool oven and then turn the heat on at 200°C/400°F.
  5. Bake for about 30 minutes or until the top is golden.
  6. Take it out of the oven and immediately and while it is hot pour the cold syrup to cover the entire kataifi layer.
  7. Put it aside while you make the cream and whipped cream.
For the Cream
  1. From the milk quantity take 1 cup and dissolve the corn starch.
  2. In a pot put the rest of the milk along with the sugar, the mastic and the vanillin.
  3. If you are using vanilla extract and lemon zest keep them aside.
  4. Bring to boil and pour the dissolved corn starch.
  5. When the cream thickens remove from fire and turn it off.
  6. Add the vanilla extract if you don’t use vanillin, the eggs and the lemon zest if you don’t use mastic.
  7. Whisk to incorporate and return to the turned off stove to heat and continue to whisk.
  8. Pour the cream to a glass bowl, place cling film on top of the cream in immediate contact and put it in the fridge while you are making the heavy cream.
For the Heavy Cream
  1. In your stand mixer bowl pour the heavy cream and begin to whisk in high speed.
  2. When the cream starts to thicken add the first cup of caster sugar.
  3. When it forms soft picks add the second cup and continue to whisk until stiff picks are formed.
  4. Place it in the fridge.
  5. When the cream has cooled down make the assembly
Assembly
  1. In the same pan where the kataifi phyllo is, pour on top of it the mastic/lemon cream and spread to create an even layer.
  2. On top of it put the whipped cream again to form an even layer.
  3. Put it in the fridge for at least 4 hours.
  4. Before you serve sprinkle, with pistachios or/and almonds.
It is better to make this dessert one day before serving day so for all the flavors to blend and the creams to stabilize.

 

 

5.0 from 13 reviews
Εκμέκ Καταΐφι
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Επιδόρπιο
Cuisine/ Κουζίνα: Ελληνική
Ingredients/ Συστατικά
Για το Καταΐφι
  • 500 γρ. κανταΐφι
  • 190 γρ. βούτυρο, κομμένο σε κύβους
Για το Σιρόπι
  • 750 γρ. ζάχαρη
  • 3 φλ. νερό
  • 2 βανιλλίνες ή το ξύσμα από μισό λεμόνι
Για την Κρέμα
  • 6 αυγά, ελαφρώς χτυπημένα
  • 22 κ.σ. ζάχαρη
  • 2 βανιλλίνες ή 1 κ.γ. απόσταγμα βανίλιας
  • 2 φλ. κορν φλάουρ
  • 1,5 lt φρέσκο γάλα
  • 5 γρ. μαστίχα ή αν δεν έχετε το ξύσμα από 1 μεγάλο λεμόνι
Για την Κρέμα Σαντιγύ
  • 1.000 ml κρέμα γάλακτος 35% λιπαρά
  • 2 φλ. ζάχαρη άχνη
  • Αλεσμένα φιστίκια ή αμύγδαλα καβουρδισμένα
Instructions/ Εκτέλεση
  1. Πρώτα κάντε το σιρόπι.
Για το Σιρόπι
  1. Τοποθετήστε τα πάντα σε μια κατσαρόλα και βράστε για 6 έως 7 λεπτά.
  2. Σβήστε τη φωτιά και βάλτε στην άκρη να κρυώσει εντελώς.
Για το Κανταΐφι
  1. Πάρτε ένα ορθογώνιο ταψί 50cmX40cm και βουτυρώστε το καλά.
  2. Πάρτε το καταϊφι και ξεμπερδέψτε το να αφρατέψει.
  3. Τοποθετήστε το στο ταψί, σχηματίζοντας ένα στρώμα.
  4. Από πάνω μοιράστε τους κύβους του βουτύρου και βάλτε το σε σβηστό φούρνο βάζοντας τη θερμοκρασία στους 200° C.
  5. Ψήστε για περίπου 30 λεπτά ή μέχρι να πάρει ένα χρυσό χρώμα.
  6. Βγάλτε από το φούρνο και αμέσως και ενώ είναι καυτό ρίξτε το κρύο σιρόπι να καλύψει όλα το καταϊφι.
  7. Βάλτε στην άκρη ενώ κάνετε την κρέμα και κρέμα σαντιγί.
Για την Κρέμα
  1. Από την ποσότητα του γάλακτος πάρτε 1 φλιτζάνι και διαλύστε το κορν φλάουρ.
  2. Σε μια κατσαρόλα βάλτε το υπόλοιπο γάλα μαζί με τη ζάχαρη, τη μαστίχα και τις βανιλλίνες.
  3. Αν δεν βάλετε μαστίχα και χρησιμοποιήσετε απόσταγμα βανίλιας βάλτε τη μαζί με το ξύσμα λεμονιού στην άκρη να περιμένουν.
  4. Μόλις αρχίσουν να βράζουν ρίξτε το διαλυμένο κορν φλάουρ.
  5. Όταν η κρέμα πήξει αφαιρέστε από τη φωτιά και σβήστε τη.
  6. Προσθέστε το εκχύλισμα βανίλιας, εάν δεν χρησιμοποιείτε βανιλλίνες, τα αυγά και το ξύσμα λεμονιού εάν δεν χρησιμοποιείτε μαστίχα.
  7. Ανακατέψτε να ενσωματωθούν και επιστρέψτε το στη σβηστή εστία και ανακατέψτε.
  8. Ρίξτε την κρέμα σε ένα γυάλινο μπολ, τοποθετήστε την μεμβράνη από πάνω έτσι ώστε να ακουμπάει την κρέμα και βάλτε στο ψυγείο.
Για τη Σαντιγύ
  1. Στο μπολ του μίξερ ρίξτε την κρέμα γάλακτος και αρχίστε να χτυπάτε σε υψηλή ταχύτητα.
  2. Όταν η κρέμα αρχίσει να δένει, προσθέστε το πρώτο φλυτζάνι της ζάχαρης άχνης.
  3. Όταν γίνει σαν γιαούρτι προσθέστε το δεύτερο φλυτζάνι και συνεχίστε να χτυπάτε μέχρι να γίνει σαντιγύ.
  4. Τοποθετήστε τη στο ψυγείο.
  5. Όταν οι κρέμες κρυώσουν θα είστε έτοιμοι να φτιάξετε το γλυκό.
Συναρμολόγηση
  1. Στο ίδιο ταψί όπου είναι το κανταΐφι, ρίξτε από πάνω την κρέμα μαστίχας/λεμονιού και απλώστε τη για να δημιουργήσετε ένα στρώμα.
  2. Πάνω από αυτό, βάλτε την κρέμα σαντιγί και πάλι απλώστε για να σχηματίσει ένα ακόμη στρώμα.
  3. Βάλτε το στο ψυγείο για τουλάχιστον 4 ώρες.
  4. Πριν το σερβίρετε πασπαλίστε με φιστίκια ή / και αμύγδαλα.
Είναι καλύτερο να κάνετε αυτό το επιδόρπιο, μία ημέρα πριν από το σερβίρισμα έτσι ώστε όλες οι γεύσεις να αναμειχθούν και οι κρέμες να σταθεροποιηθούν.

 

52 Responses to Ekmék Kataifi

    1
  1. maria says:

    Delicious dessert! Is there a mistake in the cream ingredients? It lists 2 cups corn starch…what should it be then?

      2
    • Hello Maria,
      Thank you for your inquiry! The recipe is correct. You need two cups of corn starch for 3 pints of milk to become a thick cream. Please feel free to ask any other question you have in mind.

  2. 3
  3. Μαγεία το γλυκό και η συνταγή μόλις καταχωρήθηκε.
    υ.γ. έχουμε το ίδιο σεμεδάκι :-)

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  5. Thank you so much for sharing your memories; I to have wonderful memories of my grandparents, both maternal and paternal. Luckily for me they originally came from different regions of Greece so we’ve experienced a wide variety of Greek delicacies. I too don’t have the original recipies, and have had to experiment and tweak until the flavors and textures taste right. I’m always looking for authentic ones and try them when time permits. Again, thank you for sharing; brought back fond memories of my YaiYai and Papou. Charlene

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  7. Miz Helen says:

    What a beautiful dessert that will melt in the mouth! Hope you are having a great day and thanks so much for sharing your awesome recipe with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  9. Marcela says:

    wow! it looks scrumptious! Never tried anything like this before!

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  11. grace says:

    what a lovely dessert! this recipe belongs in ALL the cookbooks! :)

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  13. Cyndi says:

    I can’t wait to make this, Katerina. It was my Yiayia’s favorite, but I have always been afraid I would mess it up. After seeing your recipe, I know I can do it! 😉

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  15. Abhilasha Singh says:

    Love to cook and learn new dishes. Interesting post.

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  17. Louise says:

    How exciting for you that one of your dishes is included in Judy’s book. Congratulations, Katerina!

    I’m so sorry to hear about your grandmother and the loss of her recipes. I am a firm believer in passing recipes to the next generation. Unfortunately, when we are young we don’t always realize the connection.

    I think I have experienced a similar dessert Katerina. When I lived in New York, I had Turkish friends who made something like this but I believe the cream was made with yogurt. I absolutely remember the “tingle” of the shredded phyllo. How sweet of your friend to pass along the recipe. It looks absolutely luscious!

    Thank you so much for sharing, Katerina…

    P.S. When my daughter visited Greece in 1999, she brought me back a book titled Traditional Greek Cookery by Stelios Condaratos. Not only is it a deliciously gorgeous cookbook, it has a recipe for Ekmék Kataifi in it! (I really should share it one day for Cookbook Wednesday:)

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  19. glria says:

    Katerina !! This dessert look absolutely beautiful!!!
    Love it!!

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  21. This is new to me and I wish to have a slice right now. Looks incredible…

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  23. Your blog is looking good! I think I have eaten the Kataifi before -It was fun and crunchy. It looks like a bit of work, but the results are beautiful, and my mouth is wishing it could taste your Beautiful Ekmek-Kataifi.

    It is good that you are teaching this recipe to others, so it won’t be lost.

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  25. Dementia terrible, a close friend of the family is living with it horrible. Glad you got a fraction of your grandmother’s recipe at least. That looks superb!

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  27. Totally new recipe to me, and it looks so good I would like it right now. For breakfast is OK, right?

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  29. Beth says:

    What a gorgeous dessert! It’s wonderful that you were able to recreate it, but so sad that your grandmother suffered with dementia. It really is a heartbreaking disease.

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  31. kushi says:

    Gorgeous! This is something new to me. Looks so creamy and delicious

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  33. This looks so wonderfully creamy, and I love pistachios – both for flavor and great crunch! Such a pretty dessert!

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  35. LydiaF says:

    When we visit our favorite Greek restaurant I always order their version of this. I haven’t had anything similar. I sympathize about your grandmother, we went through a similar thing with my mother-in-law.

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  37. This is a beautiful dessert! Looks yum! Love the new look of your blog. :)

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  39. Elizabeth says:

    This is one seriously gorgeous sounding pudding! Yes please! Pinned to try later.

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  41. This is such a beautiful dessert with a lovely story. I’m sure you’ll think of your grandmother every time you make it. I feel similar regret in not having certain recipes from my grandmother. Even my mom who is still alive is starting to forget her recipes.

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  43. That looks so creamy and delicious.

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  45. Abigail says:

    I am glad that your mom managed to save some of your grandma’s recipes for I believe homemade and recipes pass on from one generation to another are truly precious. I am totally intrigued by this one as I have never tried it and it looks scrumptious!

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  47. I loved reading about the history of this beautiful dessert. And your presentation as always is gorgeous Katerina!

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  49. P.S. I’m sorry you experienced so much sadness with regard to your grandmother’s illness.

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  51. Ooooh this looks amazing! You must take after your grandmother with your incredible culinary skills.

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  53. This is a lovely recipe. Family recipes are so personal and are truly part of our story. Sorry about your grandmother.

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  55. Heather says:

    This looks so yummy I need to make it!

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  57. This is a lovely post and I love the history about this dessert. Of course the recipe sounds delicious.

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  59. Sissi says:

    Oh, I’ve forgotten to say I love the new design! So clear and elegant!

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  61. Sissi says:

    What a mysterious-looking dessert! I bet it tastes extraordinary. It does look gorgeous. It’s such a pity we realise our grandmothers are no longer there to pass on their precious recipes they usually kept in their heads… I can very well relate to your story. I keep on seeing frozen kataifi here but I have never dared buying it. You tempt me to test it one day. I hope I can find mastic one day too.

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  63. Liz says:

    Mastic will always remind me of you—and how kind you were to send me some years ago!!! I love the look of this beautiful dessert—I bet it tastes incredible. And your new header is wonderful! Congratulations on your new look!!! xo

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  65. Beautiful and decadent!

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  67. Wow this looks so creamy and decadent. I would love to sink a fork into this and devour the whole thing!

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  69. Barbara says:

    What a gorgeous presentation, Katerina! And it looks wonderful. I do love pudding anything! Especially on top of that crispy phyllo.

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  71. manu says:

    What a beautiful post and delicious recipe!!!
    Lovely blog.
    Thanks for sharing
    xox

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  73. Juliana says:

    Beautiful dessert Katerina…and yes, I love all the layers…creamy and crispy….delicious!
    Hope you are enjoying your week :)

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  75. Αγαπαμε… απλά αγαπάμε (και το σεμεδάκι)!

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  77. What an amazing dessert! It looks so inviting and delicious.

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  79. Kate says:

    I love kataifi! I haven’t had it in ages!

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  81. Maria Chatzisimou says:

    Οι αναμνησεις, η περιγραφη, το ιδιο το γλυκο, η προσεγμενη συνταγη και η τοσο παραδοσιακα δοσμενη φωτογραφια, αντανακλα την αγαπη σου για τη μαγειρικη και τη νοσταλγια σου για αγαπημενα ατομα που δεν ειναι πια κοντα σου! Να εισαι σιγουρη…στο λεω μεσα απο την καρδια μου, η γιαγια σου θα ηταν πολυ υπερηφανη, γιατι βλεποντας ποσο ωραιο εκμεκ καταϊφι εφτιαξες, θα καταλαβαινε οτι η αρρωστια της δεν εμποδισε καθολου το γονιδιο της μικρασιατισσας νοικοκυρας, να περασει στο αιμα σου!!!

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  83. Παρόλο που σε γενικές γραμμές προτιμώ τα σοκολατένια γλυκά, δεν μπορώ να αντισταθώ σε ένα εκμέκ κανταΐφι που έχει φτιαχτεί με φροντίδα και δεξιοτεχνία!
    Είναι πραγματικά υπέροχο γλυκό.
    Μου αρέσει πολύ η κρέμα με μαστίχα και λεμόνι, πρέπει να είναι πολύ δροσερή!
    Πολύ ωραίο και το καινούριο look του blog Κατερίνα! Και τα χρώματα μου αρέσουν περισσότερο και το λογότυπο είναι φανταστικό!
    Σε φιλώ

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  85. με γεια το νέο λουκ Κατερινάκι!! είναι πολύ ωραίο!
    το εκμέκ δεν είναι από τα πιο αγαπημένα μου γλυκά, όπως και όλα τα σιροπιαστά, αλλά ειλικρινά έτσι όπως το βλέπω στις φωτογραφίες σου, το λιγουρεύομαι!
    σε φιλώ!

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  87. Ελένη says:

    Πολύ ωραία η συνταγή για το εκμεκ. Οι Έλληνες που έφυγαν από την Κωνσταντινουπολη (αναμεσα τους και οι γονείς της μαμάς μου) έφεραν οντως μαζί τους καταπληκτικές συνταγές… Πρόσφατα απέκτησα slow cooker και ακόμα ψάχνω συνταγές που να με ενθουσιασουν… Το βιβλίο αυτό ελπίζω να με βοηθήσει.. Ευχαριστούμε για την ευκαιρία και για όλες τις συνταγές που δημοσιεύετε κάθε φορά με τόση αγάπη για την Ελλάδα. ..

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  89. Ola says:

    maybe this time I will be lucky to win?
    btw. Katerina, I made last weekend beetroots with bread and garlic sauce from a book you gave me some time ago and they were delicious, next time I am going to try out beetroots from your last recipe

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  91. Gia says:

    The ekmek is definately a wonderful, refreshing dessert!
    The book looks great! Thank you for the giveaway!

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  93. Marion says:

    Από τα πιο ωραία γλυκά Κατερίνα μου και το έκανες πολύ ωραίο.
    Η κρέμα του λαχταριστή.

    Πολύ ωραίο το νεο look 😉
    Η πασχαλίτσα εγινε πολύ ωραία :)
    Με γεια!!

    Φιλιά πολλά :)

  94. 49
  95. mia xara says:

    It looks amazing, Katerina, so creamy and fluffy! A keeper recipe! Have a great week, XOXO

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  97. Susan says:

    I’ve had that shredded phyllo and found it in a Greek specialty store here. What a shame about your grandmother. My husband’s mother has suffered the same fate. This dessert sounds luscious and delicious!

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  99. Ξανθή says:

    Είναι από τα λίγα γλυκά που μου αρέσουν.Δεν το έχω φτιάξει ποτέ η ίδια, πρέπει να το προσπαθήσω.
    Καλή εβδομάδα

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  101. Έίναι από τα αγαπημένα μου γλυκά και δεν έχω προσπαθήσει ποτέ να το φτιάξω.
    Φαίνεται πάρα πολύ ωραίο, με μπόλικη κρεμούλα!!!
    Ωραία παρουσίαση!!!

    Με γεια το καινούριο look!!

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