🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 50 (from laksa092)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa050.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://foodiepilgrim.com/content/ekmek\')), getAhrefsUnparsedNoserviceFromURL(\'https://foodiepilgrim.com/content/ekmek\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/foodiepilgrim.com\/content\/ekmek","crawl_time":1775801138,"first_indexed_time":1642452392,"http_code":200,"src_unparsed":"com,foodiepilgrim!\/content\/ekmek s443","src_root_hash":"16905512546543421450","history_drop_reason":null,"meta_title":"Ekmek | The Foodie Pilgrim","meta_descriptions":[],"attrs_boilerpipe_text":"By\nJohn\n, 28  July,  2014\nRegion\nDescription\nThis heavy pastry is middle-eastern. I have been told it is Armenian, Greek, Lebanese, and Turkish. Whoever invented it deserves a prize!\nThis is sweet, but not super-sweet. It's great with tea or coffee after a light middle-eastern dinner in the summer.  \nYield\n16 Servings\nPreparation time\n45 minutes\nIngredients\n2\nc\nSugar\n1 1⁄2\nc\nWater\n1⁄3\nc\nMilk\n1⁄3\nc\ncornstarch\n1\nlb\nKadaif\n12\nT\nButter (Melted)\n1\nq\nHeavy Cream\n1\nT\nLemon Juice (or Rose Water)\nInstructions\nPreheat oven to 450. Butter an 8x8-inch square or a 9-inch round baking pan.\nBoil up a syrup with the sugar and water and let it cool. Flavor it with the lemon juice or rosewater.\nStir the milk and cornstarch together into a paste.\nIn a big bowl, fluff up the Kadaif and toss it with the melted butter. Put half of it in the baking pan.\nHeat the cream until is just begins to boil. Stir in the cornstarch mixture and stir well as it thickens. When it starts to boil again, remove it from the heat.\nPour the hot cream mixture over the kadaif in the pan. Top it with the remaining kadaif.\nBake at 450 for 20-25 minutes, until the top turns golden.\nPour the syrup evenly all over the hot pastry.\nAllow to cool before serving.   \nNotes\nKadaif is a sort of shredded fillo, that looks like angelhair pasta. You can get Kadaif in the freezer case at middle-eastern markets. I get it at\nBahnan's Market\nin Worcester.","attrs_markdown":"[Skip to main content](https:\/\/foodiepilgrim.com\/content\/ekmek#main-content)\n\n[![Home](https:\/\/foodiepilgrim.com\/sites\/default\/files\/Logo-96x64-Banner_0.png)](https:\/\/foodiepilgrim.com\/index.php\/)\n\n[The Foodie Pilgrim](https:\/\/foodiepilgrim.com\/index.php\/ \"Home\")\n\nMenu\n\n## Main navigation\n- [Home](https:\/\/foodiepilgrim.com\/)\n- [What's on My Plate?](https:\/\/foodiepilgrim.com\/node\/279)\n- [What's in My Glass?](https:\/\/foodiepilgrim.com\/node\/126)\n- [What's on My Mind?](https:\/\/foodiepilgrim.com\/node\/338)\n\nUser account menu\n\n- [Log in](https:\/\/foodiepilgrim.com\/user\/login)\n\n## Breadcrumb\n1. [Home](https:\/\/foodiepilgrim.com\/)\n2. [What's on My Plate?](https:\/\/foodiepilgrim.com\/node\/279)\n3. [Recipes](https:\/\/foodiepilgrim.com\/content\/recipes)\n4. [Baked Goods and Sweets](https:\/\/foodiepilgrim.com\/content\/baked-goods-and-sweets)\n\n# Ekmek\nBy John, 28 July, 2014\n\nRegion\n\n[Greece](https:\/\/foodiepilgrim.com\/category\/region\/greece)\n\nDescription\n\n![Ekmek, aka Armenian Home Kadaif](https:\/\/foodiepilgrim.com\/sites\/default\/files\/images\/Food\/Sweets\/Food_Sweet_Ekmek.JPG)This heavy pastry is middle-eastern. I have been told it is Armenian, Greek, Lebanese, and Turkish. Whoever invented it deserves a prize\\!\n\nThis is sweet, but not super-sweet. It's great with tea or coffee after a light middle-eastern dinner in the summer.\n\nYield\n\n16 Servings\n\nPreparation time\n\n45 minutes\n\nIngredients\n\n2\n\nc\n\nSugar\n\n1 1⁄2\n\nc\n\nWater\n\n1⁄3\n\nc\n\nMilk\n\n1⁄3\n\nc\n\ncornstarch\n\n1\n\nlb\n\nKadaif\n\n12\n\nT\n\nButter (Melted)\n\n1\n\nq\n\nHeavy Cream\n\n1\n\nT\n\nLemon Juice (or Rose Water)\n\nInstructions\n\n1. Preheat oven to 450. Butter an 8x8-inch square or a 9-inch round baking pan.\n2. Boil up a syrup with the sugar and water and let it cool. Flavor it with the lemon juice or rosewater.\n3. Stir the milk and cornstarch together into a paste.\n4. In a big bowl, fluff up the Kadaif and toss it with the melted butter. Put half of it in the baking pan.\n5. Heat the cream until is just begins to boil. Stir in the cornstarch mixture and stir well as it thickens. When it starts to boil again, remove it from the heat.\n6. Pour the hot cream mixture over the kadaif in the pan. Top it with the remaining kadaif.\n7. Bake at 450 for 20-25 minutes, until the top turns golden.\n8. Pour the syrup evenly all over the hot pastry.\n9. Allow to cool before serving.\n\nNotes\n\nKadaif is a sort of shredded fillo, that looks like angelhair pasta. You can get Kadaif in the freezer case at middle-eastern markets. I get it at Bahnan's Market in Worcester.\n\n## Explore our content\n- [Recipes](https:\/\/foodiepilgrim.com\/content\/recipes)\n  - [Baked Goods and Sweets](https:\/\/foodiepilgrim.com\/content\/baked-goods-and-sweets)\n    - [A Christmas Baking Hall of Fame](https:\/\/foodiepilgrim.com\/content\/christmas-baking-hall-fame)\n    - [Almond Macaroons](https:\/\/foodiepilgrim.com\/content\/almond-macaroons)\n    - [Apple Clafoutis](https:\/\/foodiepilgrim.com\/content\/apple-clafoutis)\n    - [Apple Pie](https:\/\/foodiepilgrim.com\/node\/167)\n    - [Baked Custard](https:\/\/foodiepilgrim.com\/content\/baked-custard)\n    - [Banana Bread](https:\/\/foodiepilgrim.com\/content\/banana-bread)\n    - [Barm Brack](https:\/\/foodiepilgrim.com\/content\/barm-brack)\n    - [Biga Bread](https:\/\/foodiepilgrim.com\/content\/biga-bread)\n    - [Biga Starter](https:\/\/foodiepilgrim.com\/content\/biga-starter)\n    - [Blueberry Pie](https:\/\/foodiepilgrim.com\/content\/blueberry-pie)\n    - [Blueberry Slump](https:\/\/foodiepilgrim.com\/content\/blueberry-slump)\n    - [Boston Brown Bread](https:\/\/foodiepilgrim.com\/content\/boston-brown-bread)\n    - [Buche de Noel](https:\/\/foodiepilgrim.com\/content\/buche-de-noel)\n    - [Butter Cookies](https:\/\/foodiepilgrim.com\/content\/butter-cookies)\n    - [Castagnaccio](https:\/\/foodiepilgrim.com\/content\/castagnaccio)\n    - [Cherry Clafoutis](https:\/\/foodiepilgrim.com\/content\/cherry-clafoutis)\n    - [Chestnut-Stuffed Pumpkin](https:\/\/foodiepilgrim.com\/node\/154)\n    - [Chocolate Chip Cookies](https:\/\/foodiepilgrim.com\/content\/chocolate-chip-cookies)\n    - [Christmas Pudding](https:\/\/foodiepilgrim.com\/node\/388)\n    - [Cobbler Topping](https:\/\/foodiepilgrim.com\/content\/cobbler-topping)\n    - [Coeur a la Creme](https:\/\/foodiepilgrim.com\/content\/coeur-la-creme)\n    - [Cornbread](https:\/\/foodiepilgrim.com\/content\/cornbread)\n    - [Cranberry-Apple Tart](https:\/\/foodiepilgrim.com\/content\/cranberry-apple-tart)\n    - [Custard Pie](https:\/\/foodiepilgrim.com\/content\/custard-pie)\n    - [Debbie's Mango Pie](https:\/\/foodiepilgrim.com\/content\/debbies-mango-pie)\n    - [Diplomat Pudding](https:\/\/foodiepilgrim.com\/content\/diplomat-pudding)\n    - [Dresden Stollen](https:\/\/foodiepilgrim.com\/content\/dresden-stollen)\n    - [Ekmek](https:\/\/foodiepilgrim.com\/content\/ekmek)\n    - [Eton Mess](https:\/\/foodiepilgrim.com\/content\/eton-mess)\n    - [Fougasse](https:\/\/foodiepilgrim.com\/content\/fougasse)\n    - [Gingerbread](https:\/\/foodiepilgrim.com\/content\/gingerbread)\n    - [Gingerbread House](https:\/\/foodiepilgrim.com\/node\/392)\n    - [Honey Pudding](https:\/\/foodiepilgrim.com\/content\/honey-pudding)\n    - [Hot Summer Night Bread Pudding](https:\/\/foodiepilgrim.com\/content\/hot-summer-night-bread-pudding)\n    - [Irish Brown Bread](https:\/\/foodiepilgrim.com\/content\/irish-brown-bread-0)\n    - [Irish Pancakes](https:\/\/foodiepilgrim.com\/content\/irish-pancakes)\n    - [Irish Whole Wheat Soda Bread](https:\/\/foodiepilgrim.com\/content\/irish-whole-wheat-soda-bread)\n    - [Jonnycakes](https:\/\/foodiepilgrim.com\/content\/jonnycakes)\n    - [Lemon squares](https:\/\/foodiepilgrim.com\/content\/lemon-squares)\n    - [Mama's Seed Cookies](https:\/\/foodiepilgrim.com\/content\/mamas-seed-cookies)\n    - [Maple Cream Pie](https:\/\/foodiepilgrim.com\/content\/maple-cream-pie)\n    - [Migliaccio (Neapolitan Ricotta Cake)](https:\/\/foodiepilgrim.com\/content\/migliaccio-neapolitan-ricotta-cake)\n    - [Mom's Half-Wheat Bread](https:\/\/foodiepilgrim.com\/content\/moms-half-wheat-bread)\n    - [Mont Blanc](https:\/\/foodiepilgrim.com\/content\/mont-blanc)\n    - [Nesselrode Pudding](https:\/\/foodiepilgrim.com\/content\/nesselrode-pudding-1)\n    - [Oatmeal-Raisin Cookies](https:\/\/foodiepilgrim.com\/content\/oatmeal-raisin-cookies)\n    - [Orange Hazelnut Buttercream Torte](https:\/\/foodiepilgrim.com\/content\/orange-hazelnut-buttercream-torte)\n    - [Pane Siciliano](https:\/\/foodiepilgrim.com\/content\/pane-siciliano)\n    - [Peach Cobbler](https:\/\/foodiepilgrim.com\/content\/peach-cobbler)\n    - [Peanut Butter Cookies](https:\/\/foodiepilgrim.com\/content\/peanut-butter-cookies)\n    - [Ployes](https:\/\/foodiepilgrim.com\/content\/ployes)\n    - [Potato-Caraway Bread](https:\/\/foodiepilgrim.com\/content\/potato-caraway-bread)\n    - [Pumpkin Pie](https:\/\/foodiepilgrim.com\/content\/pumpkin-pie)\n    - [Pumpkin-Mincemeat Bread](https:\/\/foodiepilgrim.com\/content\/pumpkin-mincemeat-bread)\n    - [Risgrynsgrot](https:\/\/foodiepilgrim.com\/content\/risgrynsgrot)\n    - [Royal Pudding a la Belle Indienne](https:\/\/foodiepilgrim.com\/content\/royal-pudding-la-belle-indienne)\n    - [Savoy Cake](https:\/\/foodiepilgrim.com\/content\/savoy-cake)\n    - [Soda Bread](https:\/\/foodiepilgrim.com\/content\/soda-bread)\n    - [Springerle](https:\/\/foodiepilgrim.com\/content\/springerle)\n    - [Strawberry Bavarian Cream](https:\/\/foodiepilgrim.com\/content\/strawberry-bavarian-cream)\n    - [Strawberry Pie](https:\/\/foodiepilgrim.com\/content\/strawberry-pie)\n    - [Strawberry Shortcake](https:\/\/foodiepilgrim.com\/content\/strawberry-shortcake)\n    - [Sugared Cranberries](https:\/\/foodiepilgrim.com\/content\/sugared-cranberries)\n    - [Tarte Tatin](https:\/\/foodiepilgrim.com\/content\/tarte-tatin)\n    - [Vacherin Shell](https:\/\/foodiepilgrim.com\/content\/vacherin-shell)\n    - [Wicked Easy 15-Minute Scones](https:\/\/foodiepilgrim.com\/content\/wicked-easy-15-minute-scones)\n  - [Dishes that are Primarily Vegetables](https:\/\/foodiepilgrim.com\/node\/302)\n  - [Dishes that include Meat](https:\/\/foodiepilgrim.com\/node\/300)\n  - [Dishes that include Seafood](https:\/\/foodiepilgrim.com\/node\/301)\n  - [Dishes that feature Eggs and\/or Cheese](https:\/\/foodiepilgrim.com\/content\/dishes-feature-eggs-andor-cheese)\n  - [Risottos and Pasta Dishes](https:\/\/foodiepilgrim.com\/content\/risottos-and-pasta-dishes)\n  - [Sauces and Dressings](https:\/\/foodiepilgrim.com\/content\/sauces-and-dressings)\n  - [Seasonings and Condiments](https:\/\/foodiepilgrim.com\/node\/299)\n- [Artisanal & Seasonal Foods and Mundane Ingredients](https:\/\/foodiepilgrim.com\/content\/artisanal-seasonal-foods-and-mundane-ingredients)\n- [Feasts & Menus](https:\/\/foodiepilgrim.com\/content\/feasts-menus)\n\n## Newest Recipes\n- [Pasta all'Aglione](https:\/\/foodiepilgrim.com\/content\/pasta-allaglione)\n- [Truffle Essence](https:\/\/foodiepilgrim.com\/content\/truffle-essence)\n- [Pasta con la Menta](https:\/\/foodiepilgrim.com\/content\/pasta-con-la-menta)\n- [Syllabub punch](https:\/\/foodiepilgrim.com\/content\/syllabub-punch)\n- [Polenta baked in the Oven](https:\/\/foodiepilgrim.com\/content\/polenta-baked-oven)\n\n[The Foodie Pilgrim](https:\/\/foodiepilgrim.com\/rss.xml)\n\nPowered by [Drupal](https:\/\/www.drupal.org\/)","attrs_readable_markdown":"By John, 28 July, 2014\n\nRegion\n\nDescription\n\n![Ekmek, aka Armenian Home Kadaif](https:\/\/foodiepilgrim.com\/sites\/default\/files\/images\/Food\/Sweets\/Food_Sweet_Ekmek.JPG)This heavy pastry is middle-eastern. I have been told it is Armenian, Greek, Lebanese, and Turkish. Whoever invented it deserves a prize\\!\n\nThis is sweet, but not super-sweet. It's great with tea or coffee after a light middle-eastern dinner in the summer.\n\nYield\n\n16 Servings\n\nPreparation time\n\n45 minutes\n\nIngredients\n\n2 c Sugar\n\n1 1⁄2 c Water\n\n1⁄3 c Milk\n\n1⁄3 c cornstarch\n\n1 lb Kadaif\n\n12 T Butter (Melted)\n\n1 q Heavy Cream\n\n1 T Lemon Juice (or Rose Water)\n\nInstructions\n\n1. Preheat oven to 450. Butter an 8x8-inch square or a 9-inch round baking pan.\n2. Boil up a syrup with the sugar and water and let it cool. Flavor it with the lemon juice or rosewater.\n3. Stir the milk and cornstarch together into a paste.\n4. In a big bowl, fluff up the Kadaif and toss it with the melted butter. Put half of it in the baking pan.\n5. Heat the cream until is just begins to boil. Stir in the cornstarch mixture and stir well as it thickens. When it starts to boil again, remove it from the heat.\n6. Pour the hot cream mixture over the kadaif in the pan. Top it with the remaining kadaif.\n7. Bake at 450 for 20-25 minutes, until the top turns golden.\n8. Pour the syrup evenly all over the hot pastry.\n9. Allow to cool before serving.\n\nNotes\n\nKadaif is a sort of shredded fillo, that looks like angelhair pasta. You can get Kadaif in the freezer case at middle-eastern markets. I get it at Bahnan's Market in Worcester.","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

1 day ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property	Value
URL	https://foodiepilgrim.com/content/ekmek
Last Crawled	2026-04-10 06:05:38 (1 day ago)
First Indexed	2022-01-17 20:46:32 (4 years ago)
HTTP Status Code	200
Meta Title	Ekmek \| The Foodie Pilgrim
Meta Description	null
Meta Canonical	null
Boilerpipe Text	By John , 28 July, 2014 Region Description This heavy pastry is middle-eastern. I have been told it is Armenian, Greek, Lebanese, and Turkish. Whoever invented it deserves a prize! This is sweet, but not super-sweet. It's great with tea or coffee after a light middle-eastern dinner in the summer. Yield 16 Servings Preparation time 45 minutes Ingredients 2 c Sugar 1 1⁄2 c Water 1⁄3 c Milk 1⁄3 c cornstarch 1 lb Kadaif 12 T Butter (Melted) 1 q Heavy Cream 1 T Lemon Juice (or Rose Water) Instructions Preheat oven to 450. Butter an 8x8-inch square or a 9-inch round baking pan. Boil up a syrup with the sugar and water and let it cool. Flavor it with the lemon juice or rosewater. Stir the milk and cornstarch together into a paste. In a big bowl, fluff up the Kadaif and toss it with the melted butter. Put half of it in the baking pan. Heat the cream until is just begins to boil. Stir in the cornstarch mixture and stir well as it thickens. When it starts to boil again, remove it from the heat. Pour the hot cream mixture over the kadaif in the pan. Top it with the remaining kadaif. Bake at 450 for 20-25 minutes, until the top turns golden. Pour the syrup evenly all over the hot pastry. Allow to cool before serving. Notes Kadaif is a sort of shredded fillo, that looks like angelhair pasta. You can get Kadaif in the freezer case at middle-eastern markets. I get it at Bahnan's Market in Worcester.
Markdown	[Skip to main content](https://foodiepilgrim.com/content/ekmek#main-content) [![Home](https://foodiepilgrim.com/sites/default/files/Logo-96x64-Banner_0.png)](https://foodiepilgrim.com/index.php/) [The Foodie Pilgrim](https://foodiepilgrim.com/index.php/ "Home") Menu ## Main navigation - [Home](https://foodiepilgrim.com/) - [What's on My Plate?](https://foodiepilgrim.com/node/279) - [What's in My Glass?](https://foodiepilgrim.com/node/126) - [What's on My Mind?](https://foodiepilgrim.com/node/338) User account menu - [Log in](https://foodiepilgrim.com/user/login) ## Breadcrumb 1. [Home](https://foodiepilgrim.com/) 2. [What's on My Plate?](https://foodiepilgrim.com/node/279) 3. [Recipes](https://foodiepilgrim.com/content/recipes) 4. [Baked Goods and Sweets](https://foodiepilgrim.com/content/baked-goods-and-sweets) # Ekmek By John, 28 July, 2014 Region [Greece](https://foodiepilgrim.com/category/region/greece) Description ![Ekmek, aka Armenian Home Kadaif](https://foodiepilgrim.com/sites/default/files/images/Food/Sweets/Food_Sweet_Ekmek.JPG)This heavy pastry is middle-eastern. I have been told it is Armenian, Greek, Lebanese, and Turkish. Whoever invented it deserves a prize\! This is sweet, but not super-sweet. It's great with tea or coffee after a light middle-eastern dinner in the summer. Yield 16 Servings Preparation time 45 minutes Ingredients 2 c Sugar 1 1⁄2 c Water 1⁄3 c Milk 1⁄3 c cornstarch 1 lb Kadaif 12 T Butter (Melted) 1 q Heavy Cream 1 T Lemon Juice (or Rose Water) Instructions 1. Preheat oven to 450. Butter an 8x8-inch square or a 9-inch round baking pan. 2. Boil up a syrup with the sugar and water and let it cool. Flavor it with the lemon juice or rosewater. 3. Stir the milk and cornstarch together into a paste. 4. In a big bowl, fluff up the Kadaif and toss it with the melted butter. Put half of it in the baking pan. 5. Heat the cream until is just begins to boil. Stir in the cornstarch mixture and stir well as it thickens. When it starts to boil again, remove it from the heat. 6. Pour the hot cream mixture over the kadaif in the pan. Top it with the remaining kadaif. 7. Bake at 450 for 20-25 minutes, until the top turns golden. 8. Pour the syrup evenly all over the hot pastry. 9. Allow to cool before serving. Notes Kadaif is a sort of shredded fillo, that looks like angelhair pasta. You can get Kadaif in the freezer case at middle-eastern markets. I get it at Bahnan's Market in Worcester. ## Explore our content - [Recipes](https://foodiepilgrim.com/content/recipes) - [Baked Goods and Sweets](https://foodiepilgrim.com/content/baked-goods-and-sweets) - [A Christmas Baking Hall of Fame](https://foodiepilgrim.com/content/christmas-baking-hall-fame) - [Almond Macaroons](https://foodiepilgrim.com/content/almond-macaroons) - [Apple Clafoutis](https://foodiepilgrim.com/content/apple-clafoutis) - [Apple Pie](https://foodiepilgrim.com/node/167) - [Baked Custard](https://foodiepilgrim.com/content/baked-custard) - [Banana Bread](https://foodiepilgrim.com/content/banana-bread) - [Barm Brack](https://foodiepilgrim.com/content/barm-brack) - [Biga Bread](https://foodiepilgrim.com/content/biga-bread) - [Biga Starter](https://foodiepilgrim.com/content/biga-starter) - [Blueberry Pie](https://foodiepilgrim.com/content/blueberry-pie) - [Blueberry Slump](https://foodiepilgrim.com/content/blueberry-slump) - [Boston Brown Bread](https://foodiepilgrim.com/content/boston-brown-bread) - 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Readable Markdown	By John, 28 July, 2014 Region Description ![Ekmek, aka Armenian Home Kadaif](https://foodiepilgrim.com/sites/default/files/images/Food/Sweets/Food_Sweet_Ekmek.JPG)This heavy pastry is middle-eastern. I have been told it is Armenian, Greek, Lebanese, and Turkish. Whoever invented it deserves a prize\! This is sweet, but not super-sweet. It's great with tea or coffee after a light middle-eastern dinner in the summer. Yield 16 Servings Preparation time 45 minutes Ingredients 2 c Sugar 1 1⁄2 c Water 1⁄3 c Milk 1⁄3 c cornstarch 1 lb Kadaif 12 T Butter (Melted) 1 q Heavy Cream 1 T Lemon Juice (or Rose Water) Instructions 1. Preheat oven to 450. Butter an 8x8-inch square or a 9-inch round baking pan. 2. Boil up a syrup with the sugar and water and let it cool. Flavor it with the lemon juice or rosewater. 3. Stir the milk and cornstarch together into a paste. 4. In a big bowl, fluff up the Kadaif and toss it with the melted butter. Put half of it in the baking pan. 5. Heat the cream until is just begins to boil. Stir in the cornstarch mixture and stir well as it thickens. When it starts to boil again, remove it from the heat. 6. Pour the hot cream mixture over the kadaif in the pan. Top it with the remaining kadaif. 7. Bake at 450 for 20-25 minutes, until the top turns golden. 8. Pour the syrup evenly all over the hot pastry. 9. Allow to cool before serving. Notes Kadaif is a sort of shredded fillo, that looks like angelhair pasta. You can get Kadaif in the freezer case at middle-eastern markets. I get it at Bahnan's Market in Worcester.
Shard	50 (laksa)
Root Hash	16905512546543421450
Unparsed URL	com,foodiepilgrim!/content/ekmek s443