🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 138 (from laksa035)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa138.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://mariascookbook.com/ekmek-kataifi/\')), getAhrefsUnparsedNoserviceFromURL(\'https://mariascookbook.com/ekmek-kataifi/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/mariascookbook.com\/ekmek-kataifi\/","crawl_time":1775172180,"first_indexed_time":1683766570,"http_code":200,"src_unparsed":"com,mariascookbook!\/ekmek-kataifi\/ s443","src_root_hash":"13186399824902524138","history_drop_reason":null,"meta_title":"Ekmek Kataifi | Maria's Cook Book","meta_descriptions":["Learn how to make ekmek kataifi, a delicious Greek dessert with layers of crispy phyllo dough soaked in lemon syrup, creamy custard and whipped cream. It’s easy and impressive!"],"attrs_boilerpipe_text":"Ekmek Kataifi is a tasty Greek dessert. It has layers of shredded kataifi dough, creamy custard, and a top of whipped cream with nuts. This rich dish is perfect for celebrations and special occasions.\nThe name Ekmek means bread in Turkish. This dessert mixes Greek and Ottoman styles, making it popular in many Mediterranean homes.\nThe kataifi dough, similar to phyllo, gets baked and soaked in a sweet syrup. The custard, with a touch of vanilla, adds creaminess. The whipped cream and crunchy nuts on top finish it off just right.\nIngredients:\nFor the Base:\n1 pound kataifi dough, thawed and separated\n1 cup unsalted butter, melted\nFor the Syrup:\n2 cups sugar\n1 cup water\n1 cinnamon stick\n1 tablespoon lemon juice\n1 teaspoon vanilla extract\nFor the Custard:\n4 cups whole milk\n1 cup sugar\n4 egg yolks\n5 tablespoons cornstarch\n1 teaspoon vanilla extract\n1 cup heavy cream\nFor the Topping:\n2 cups heavy cream\n2 tablespoons powdered sugar\n1 cup chopped pistachios or walnuts\nInstructions:\nPreheat your oven to 350°F.\nGrease a 9×13-inch baking dish.\nSpread the kataifi dough in the baking dish.\nDrizzle the melted butter over it.\nBake for 30 minutes until it’s golden brown.\nWhile it bakes, make the syrup.\nIn a saucepan, mix sugar, water, cinnamon stick, and lemon juice.\nBoil, then lower the heat for 10 minutes.\nTake it off the heat, stir in the vanilla, and set it aside to cool a little.\nPour the warm syrup over the baked kataifi.\nLet it soak in well.\nFor the custard, heat the milk in a saucepan until it steams.\nIn a bowl, whisk together sugar, egg yolks, cornstarch, and vanilla.\nSlowly add the hot milk while whisking.\nPut it back in the saucepan and cook, stirring until thick. Let it cool a bit.\nSpread the custard over the kataifi base.\nChill it in the fridge for at least 2 hours.\nWhip heavy cream with powdered sugar until it forms stiff peaks.\nSpread this over the custard.\nTop with chopped nuts.\nSlice it into squares or rectangles and serve cold.","attrs_markdown":"[![Maria´s Cook Book](https:\/\/mariascookbook.com\/wp-content\/uploads\/2023\/04\/fotor_2023-4-9_23_53_50-min.jpg)](https:\/\/mariascookbook.com\/)\n\n- [About](https:\/\/mariascookbook.com\/about\/)\n- [Contact](https:\/\/mariascookbook.com\/contact\/)\n- [Recipes](https:\/\/mariascookbook.com\/recipes\/)\n  - [Appetizers](https:\/\/mariascookbook.com\/category\/appetizers\/)\n  - [Bread](https:\/\/mariascookbook.com\/category\/bread\/)\n  - [Breakfast](https:\/\/mariascookbook.com\/category\/breakfast\/)\n  - [Desserts](https:\/\/mariascookbook.com\/category\/desserts\/)\n  - [Drinks](https:\/\/mariascookbook.com\/category\/drinks\/)\n  - [Main dishes](https:\/\/mariascookbook.com\/category\/main-dishes\/)\n  - [Noodles](https:\/\/mariascookbook.com\/category\/noodles\/)\n  - [Salads](https:\/\/mariascookbook.com\/category\/salads\/)\n  - [Sauces](https:\/\/mariascookbook.com\/category\/sauces\/)\n  - [Soups](https:\/\/mariascookbook.com\/category\/soups\/)\n  - [Vegetarians](https:\/\/mariascookbook.com\/category\/vegetarians\/)\n\n- [About](https:\/\/mariascookbook.com\/about\/)\n- [Contact](https:\/\/mariascookbook.com\/contact\/)\n- [Recipes](https:\/\/mariascookbook.com\/recipes\/)\n  - [Appetizers](https:\/\/mariascookbook.com\/category\/appetizers\/)\n  - [Bread](https:\/\/mariascookbook.com\/category\/bread\/)\n  - [Breakfast](https:\/\/mariascookbook.com\/category\/breakfast\/)\n  - [Desserts](https:\/\/mariascookbook.com\/category\/desserts\/)\n  - [Drinks](https:\/\/mariascookbook.com\/category\/drinks\/)\n  - [Main dishes](https:\/\/mariascookbook.com\/category\/main-dishes\/)\n  - [Noodles](https:\/\/mariascookbook.com\/category\/noodles\/)\n  - [Salads](https:\/\/mariascookbook.com\/category\/salads\/)\n  - [Sauces](https:\/\/mariascookbook.com\/category\/sauces\/)\n  - [Soups](https:\/\/mariascookbook.com\/category\/soups\/)\n  - [Vegetarians](https:\/\/mariascookbook.com\/category\/vegetarians\/)\n\nNo Result\n\nView All Result\n\n[![Maria's Cook Book](https:\/\/mariascookbook.com\/wp-content\/uploads\/2023\/04\/fotor_2023-4-9_23_53_50-min.jpg)](https:\/\/mariascookbook.com\/)\n\nNo Result\n\nView All Result\n\n[Home](https:\/\/mariascookbook.com\/)  [Desserts](https:\/\/mariascookbook.com\/category\/desserts\/)\n\n# Ekmek Kataifi\n## Learn how to make ekmek kataifi, a delicious Greek dessert with layers of crispy phyllo dough soaked in lemon syrup, creamy custard and whipped cream. It’s easy and impressive\\!\nby [Maria](https:\/\/mariascookbook.com\/author\/fernandojgalves_sav0hoq4\/)\n\n[January 8, 2025](https:\/\/mariascookbook.com\/ekmek-kataifi\/)\n\nin [Desserts](https:\/\/mariascookbook.com\/category\/desserts\/)\n\n[0](https:\/\/mariascookbook.com\/ekmek-kataifi\/)  [0](https:\/\/mariascookbook.com\/ekmek-kataifi\/)\n\n[0](https:\/\/mariascookbook.com\/ekmek-kataifi\/#respond)\n\n[![Ekmek Kataifi](https:\/\/mariascookbook.com\/wp-content\/themes\/jnews\/assets\/img\/jeg-empty.png)Ekmek Kataifi](https:\/\/mariascookbook.com\/wp-content\/uploads\/2023\/04\/blackswan79_professional_food_photography_-ar_7758_-v_6.1_9add8db5-5b7f-47b0-b7a8-f6c0591d8b88_0-fotor-20250108143423-min.jpg)\n\n0\n\nSHARES\n\n78\n\nVIEWS\n\n[Share on Facebook](http:\/\/www.facebook.com\/sharer.php?u=https%3A%2F%2Fmariascookbook.com%2Fekmek-kataifi%2F)[Share on Twitter](https:\/\/twitter.com\/intent\/tweet?text=Ekmek%20Kataifi&url=https%3A%2F%2Fmariascookbook.com%2Fekmek-kataifi%2F)\n\nEkmek Kataifi is a tasty Greek dessert. It has layers of shredded kataifi dough, creamy custard, and a top of whipped cream with nuts. This rich dish is perfect for celebrations and special occasions.\n\nThe name Ekmek means bread in Turkish. This dessert mixes Greek and Ottoman styles, making it popular in many Mediterranean homes.\n\nThe kataifi dough, similar to phyllo, gets baked and soaked in a sweet syrup. The custard, with a touch of vanilla, adds creaminess. The whipped cream and crunchy nuts on top finish it off just right.\n\n## **Ingredients:**\n### **For the Base:**\n- 1 pound kataifi dough, thawed and separated\n- 1 cup unsalted butter, melted\n### **For the Syrup:**\n- 2 cups sugar\n- 1 cup water\n- 1 cinnamon stick\n- 1 tablespoon lemon juice\n- 1 teaspoon vanilla extract\n### **For the Custard:**\n- 4 cups whole milk\n- 1 cup sugar\n- 4 egg yolks\n- 5 tablespoons cornstarch\n- 1 teaspoon vanilla extract\n- 1 cup heavy cream\n### **For the Topping:**\n- 2 cups heavy cream\n- 2 tablespoons powdered sugar\n- 1 cup chopped pistachios or walnuts\n## **Instructions:**\n1. Preheat your oven to 350°F.\n2. Grease a 9×13-inch baking dish.\n3. Spread the kataifi dough in the baking dish.\n4. Drizzle the melted butter over it.\n5. Bake for 30 minutes until it’s golden brown.\n6. While it bakes, make the syrup.\n7. In a saucepan, mix sugar, water, cinnamon stick, and lemon juice.\n8. Boil, then lower the heat for 10 minutes.\n9. Take it off the heat, stir in the vanilla, and set it aside to cool a little.\n10. Pour the warm syrup over the baked kataifi.\n11. Let it soak in well.\n12. For the custard, heat the milk in a saucepan until it steams.\n13. In a bowl, whisk together sugar, egg yolks, cornstarch, and vanilla.\n14. Slowly add the hot milk while whisking.\n15. Put it back in the saucepan and cook, stirring until thick. Let it cool a bit.\n16. Spread the custard over the kataifi base.\n17. Chill it in the fridge for at least 2 hours.\n18. Whip heavy cream with powdered sugar until it forms stiff peaks.\n19. Spread this over the custard.\n20. Top with chopped nuts.\n21. Slice it into squares or rectangles and serve cold.\n\nTags: [ekmek kataifi](https:\/\/mariascookbook.com\/tag\/ekmek-kataifi\/)\n\n[Previous Post Fried snails](https:\/\/mariascookbook.com\/fried-snails\/)\n\n[Next Post Greek Fried Zucchini (Kolokithakia Tiganita)](https:\/\/mariascookbook.com\/kolokithakia-tiganita\/)\n\n![Maria](https:\/\/secure.gravatar.com\/avatar\/420c599922b866c3fb8bf908c979e21064b8793a222960443bf75dfd24956094?s=80&d=mm&r=g)\n\n### [Maria](https:\/\/mariascookbook.com\/author\/fernandojgalves_sav0hoq4\/)\n\nNext Post\n\n[![Greek Fried Zucchini (Kolokithakia Tiganita)](https:\/\/mariascookbook.com\/wp-content\/themes\/jnews\/assets\/img\/jeg-empty.png)](https:\/\/mariascookbook.com\/kolokithakia-tiganita\/)\n\n### [Greek Fried Zucchini (Kolokithakia Tiganita)](https:\/\/mariascookbook.com\/kolokithakia-tiganita\/)\n### Leave a Reply [Cancel reply](https:\/\/mariascookbook.com\/ekmek-kataifi\/#respond)\n\n## Recent Posts\n- [Rizogalo (Greek Rice Pudding)](https:\/\/mariascookbook.com\/rizogalo-greek-rice-pudding\/)\n- [Easy Paella Recipe](https:\/\/mariascookbook.com\/easy-paella-recipe\/)\n- [Spanish tomato toast](https:\/\/mariascookbook.com\/spanish-tomato-toast\/)\n- [Toucinho do Céu](https:\/\/mariascookbook.com\/toucinho-do-ceu\/)\n- [Tuna and spinach quiche](https:\/\/mariascookbook.com\/tuna-and-spinach-quiche\/)\n\n## Recent Comments\n1. Susan A on [Traditional portuguese roll (papos secos)](https:\/\/mariascookbook.com\/traditional-portuguese-roll-papos-secos\/#comment-4996)\n2. [Maria](https:\/\/mariascookbook.com\/) on [Portuguese seafood rice (arroz de marisco)](https:\/\/mariascookbook.com\/portuguese-seafood-rice\/#comment-3451)\n3. [Maria](https:\/\/mariascookbook.com\/) on [Portuguese seafood rice (arroz de marisco)](https:\/\/mariascookbook.com\/portuguese-seafood-rice\/#comment-3450)\n4. Sandra Cardillo on [Portuguese seafood rice (arroz de marisco)](https:\/\/mariascookbook.com\/portuguese-seafood-rice\/#comment-3441)\n5. Martha C Ewell on [Portuguese seafood rice (arroz de marisco)](https:\/\/mariascookbook.com\/portuguese-seafood-rice\/#comment-3334)\n\n© 2026 [JNews](http:\/\/jegtheme.com\/ \"Premium WordPress news & magazine theme\") - Premium WordPress news & magazine theme by [Jegtheme](http:\/\/jegtheme.com\/ \"Jegtheme\").\n\nNo Result\n\nView All Result\n\n- [About](https:\/\/mariascookbook.com\/about\/)\n- [Contact](https:\/\/mariascookbook.com\/contact\/)\n- [Recipes](https:\/\/mariascookbook.com\/recipes\/)\n  - [Appetizers](https:\/\/mariascookbook.com\/category\/appetizers\/)\n  - [Bread](https:\/\/mariascookbook.com\/category\/bread\/)\n  - [Breakfast](https:\/\/mariascookbook.com\/category\/breakfast\/)\n  - [Desserts](https:\/\/mariascookbook.com\/category\/desserts\/)\n  - [Drinks](https:\/\/mariascookbook.com\/category\/drinks\/)\n  - [Main dishes](https:\/\/mariascookbook.com\/category\/main-dishes\/)\n  - [Noodles](https:\/\/mariascookbook.com\/category\/noodles\/)\n  - [Salads](https:\/\/mariascookbook.com\/category\/salads\/)\n  - [Sauces](https:\/\/mariascookbook.com\/category\/sauces\/)\n  - [Soups](https:\/\/mariascookbook.com\/category\/soups\/)\n  - [Vegetarians](https:\/\/mariascookbook.com\/category\/vegetarians\/)\n\n© 2026 [JNews](http:\/\/jegtheme.com\/ \"Premium WordPress news & magazine theme\") - Premium WordPress news & magazine theme by [Jegtheme](http:\/\/jegtheme.com\/ \"Jegtheme\").","attrs_readable_markdown":"Ekmek Kataifi is a tasty Greek dessert. It has layers of shredded kataifi dough, creamy custard, and a top of whipped cream with nuts. This rich dish is perfect for celebrations and special occasions.\n\nThe name Ekmek means bread in Turkish. This dessert mixes Greek and Ottoman styles, making it popular in many Mediterranean homes.\n\nThe kataifi dough, similar to phyllo, gets baked and soaked in a sweet syrup. The custard, with a touch of vanilla, adds creaminess. The whipped cream and crunchy nuts on top finish it off just right.\n\n## **Ingredients:**\n### **For the Base:**\n- 1 pound kataifi dough, thawed and separated\n- 1 cup unsalted butter, melted\n### **For the Syrup:**\n- 2 cups sugar\n- 1 cup water\n- 1 cinnamon stick\n- 1 tablespoon lemon juice\n- 1 teaspoon vanilla extract\n### **For the Custard:**\n- 4 cups whole milk\n- 1 cup sugar\n- 4 egg yolks\n- 5 tablespoons cornstarch\n- 1 teaspoon vanilla extract\n- 1 cup heavy cream\n### **For the Topping:**\n- 2 cups heavy cream\n- 2 tablespoons powdered sugar\n- 1 cup chopped pistachios or walnuts\n## **Instructions:**\n1. Preheat your oven to 350°F.\n2. Grease a 9×13-inch baking dish.\n3. Spread the kataifi dough in the baking dish.\n4. Drizzle the melted butter over it.\n5. Bake for 30 minutes until it’s golden brown.\n6. While it bakes, make the syrup.\n7. In a saucepan, mix sugar, water, cinnamon stick, and lemon juice.\n8. Boil, then lower the heat for 10 minutes.\n9. Take it off the heat, stir in the vanilla, and set it aside to cool a little.\n10. Pour the warm syrup over the baked kataifi.\n11. Let it soak in well.\n12. For the custard, heat the milk in a saucepan until it steams.\n13. In a bowl, whisk together sugar, egg yolks, cornstarch, and vanilla.\n14. Slowly add the hot milk while whisking.\n15. Put it back in the saucepan and cook, stirring until thick. Let it cool a bit.\n16. Spread the custard over the kataifi base.\n17. Chill it in the fridge for at least 2 hours.\n18. Whip heavy cream with powdered sugar until it forms stiff peaks.\n19. Spread this over the custard.\n20. Top with chopped nuts.\n21. Slice it into squares or rectangles and serve cold.","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

6 days 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`	0.2 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://mariascookbook.com/ekmek-kataifi/
Last Crawled	2026-04-02 23:23:00 (6 days ago)
First Indexed	2023-05-11 00:56:10 (2 years ago)
HTTP Status Code	200
Meta Title	Ekmek Kataifi \| Maria's Cook Book
Meta Description	Learn how to make ekmek kataifi, a delicious Greek dessert with layers of crispy phyllo dough soaked in lemon syrup, creamy custard and whipped cream. It’s easy and impressive!
Meta Canonical	null
Boilerpipe Text	Ekmek Kataifi is a tasty Greek dessert. It has layers of shredded kataifi dough, creamy custard, and a top of whipped cream with nuts. This rich dish is perfect for celebrations and special occasions. The name Ekmek means bread in Turkish. This dessert mixes Greek and Ottoman styles, making it popular in many Mediterranean homes. The kataifi dough, similar to phyllo, gets baked and soaked in a sweet syrup. The custard, with a touch of vanilla, adds creaminess. The whipped cream and crunchy nuts on top finish it off just right. Ingredients: For the Base: 1 pound kataifi dough, thawed and separated 1 cup unsalted butter, melted For the Syrup: 2 cups sugar 1 cup water 1 cinnamon stick 1 tablespoon lemon juice 1 teaspoon vanilla extract For the Custard: 4 cups whole milk 1 cup sugar 4 egg yolks 5 tablespoons cornstarch 1 teaspoon vanilla extract 1 cup heavy cream For the Topping: 2 cups heavy cream 2 tablespoons powdered sugar 1 cup chopped pistachios or walnuts Instructions: Preheat your oven to 350°F. Grease a 9×13-inch baking dish. Spread the kataifi dough in the baking dish. Drizzle the melted butter over it. Bake for 30 minutes until it’s golden brown. While it bakes, make the syrup. In a saucepan, mix sugar, water, cinnamon stick, and lemon juice. Boil, then lower the heat for 10 minutes. Take it off the heat, stir in the vanilla, and set it aside to cool a little. Pour the warm syrup over the baked kataifi. Let it soak in well. For the custard, heat the milk in a saucepan until it steams. In a bowl, whisk together sugar, egg yolks, cornstarch, and vanilla. Slowly add the hot milk while whisking. Put it back in the saucepan and cook, stirring until thick. Let it cool a bit. Spread the custard over the kataifi base. Chill it in the fridge for at least 2 hours. Whip heavy cream with powdered sugar until it forms stiff peaks. Spread this over the custard. Top with chopped nuts. Slice it into squares or rectangles and serve cold.
Markdown	[![Maria´s Cook Book](https://mariascookbook.com/wp-content/uploads/2023/04/fotor_2023-4-9_23_53_50-min.jpg)](https://mariascookbook.com/) - [About](https://mariascookbook.com/about/) - [Contact](https://mariascookbook.com/contact/) - [Recipes](https://mariascookbook.com/recipes/) - [Appetizers](https://mariascookbook.com/category/appetizers/) - [Bread](https://mariascookbook.com/category/bread/) - [Breakfast](https://mariascookbook.com/category/breakfast/) - [Desserts](https://mariascookbook.com/category/desserts/) - [Drinks](https://mariascookbook.com/category/drinks/) - [Main dishes](https://mariascookbook.com/category/main-dishes/) - [Noodles](https://mariascookbook.com/category/noodles/) - [Salads](https://mariascookbook.com/category/salads/) - [Sauces](https://mariascookbook.com/category/sauces/) - [Soups](https://mariascookbook.com/category/soups/) - [Vegetarians](https://mariascookbook.com/category/vegetarians/) - [About](https://mariascookbook.com/about/) - [Contact](https://mariascookbook.com/contact/) - [Recipes](https://mariascookbook.com/recipes/) - [Appetizers](https://mariascookbook.com/category/appetizers/) - [Bread](https://mariascookbook.com/category/bread/) - [Breakfast](https://mariascookbook.com/category/breakfast/) - [Desserts](https://mariascookbook.com/category/desserts/) - [Drinks](https://mariascookbook.com/category/drinks/) - [Main dishes](https://mariascookbook.com/category/main-dishes/) - [Noodles](https://mariascookbook.com/category/noodles/) - [Salads](https://mariascookbook.com/category/salads/) - [Sauces](https://mariascookbook.com/category/sauces/) - [Soups](https://mariascookbook.com/category/soups/) - [Vegetarians](https://mariascookbook.com/category/vegetarians/) No Result View All Result [![Maria's Cook Book](https://mariascookbook.com/wp-content/uploads/2023/04/fotor_2023-4-9_23_53_50-min.jpg)](https://mariascookbook.com/) No Result View All Result [Home](https://mariascookbook.com/) [Desserts](https://mariascookbook.com/category/desserts/) # Ekmek Kataifi ## Learn how to make ekmek kataifi, a delicious Greek dessert with layers of crispy phyllo dough soaked in lemon syrup, creamy custard and whipped cream. It’s easy and impressive\! by [Maria](https://mariascookbook.com/author/fernandojgalves_sav0hoq4/) [January 8, 2025](https://mariascookbook.com/ekmek-kataifi/) in [Desserts](https://mariascookbook.com/category/desserts/) [0](https://mariascookbook.com/ekmek-kataifi/) [0](https://mariascookbook.com/ekmek-kataifi/) [0](https://mariascookbook.com/ekmek-kataifi/#respond) [![Ekmek Kataifi](https://mariascookbook.com/wp-content/themes/jnews/assets/img/jeg-empty.png)Ekmek Kataifi](https://mariascookbook.com/wp-content/uploads/2023/04/blackswan79_professional_food_photography_-ar_7758_-v_6.1_9add8db5-5b7f-47b0-b7a8-f6c0591d8b88_0-fotor-20250108143423-min.jpg) 0 SHARES 78 VIEWS [Share on Facebook](http://www.facebook.com/sharer.php?u=https%3A%2F%2Fmariascookbook.com%2Fekmek-kataifi%2F)[Share on Twitter](https://twitter.com/intent/tweet?text=Ekmek%20Kataifi&url=https%3A%2F%2Fmariascookbook.com%2Fekmek-kataifi%2F) Ekmek Kataifi is a tasty Greek dessert. It has layers of shredded kataifi dough, creamy custard, and a top of whipped cream with nuts. This rich dish is perfect for celebrations and special occasions. The name Ekmek means bread in Turkish. This dessert mixes Greek and Ottoman styles, making it popular in many Mediterranean homes. The kataifi dough, similar to phyllo, gets baked and soaked in a sweet syrup. The custard, with a touch of vanilla, adds creaminess. The whipped cream and crunchy nuts on top finish it off just right. ## Ingredients: ### For the Base: - 1 pound kataifi dough, thawed and separated - 1 cup unsalted butter, melted ### For the Syrup: - 2 cups sugar - 1 cup water - 1 cinnamon stick - 1 tablespoon lemon juice - 1 teaspoon vanilla extract ### For the Custard: - 4 cups whole milk - 1 cup sugar - 4 egg yolks - 5 tablespoons cornstarch - 1 teaspoon vanilla extract - 1 cup heavy cream ### For the Topping: - 2 cups heavy cream - 2 tablespoons powdered sugar - 1 cup chopped pistachios or walnuts ## Instructions: 1. Preheat your oven to 350°F. 2. Grease a 9×13-inch baking dish. 3. Spread the kataifi dough in the baking dish. 4. Drizzle the melted butter over it. 5. Bake for 30 minutes until it’s golden brown. 6. While it bakes, make the syrup. 7. In a saucepan, mix sugar, water, cinnamon stick, and lemon juice. 8. Boil, then lower the heat for 10 minutes. 9. Take it off the heat, stir in the vanilla, and set it aside to cool a little. 10. Pour the warm syrup over the baked kataifi. 11. Let it soak in well. 12. For the custard, heat the milk in a saucepan until it steams. 13. In a bowl, whisk together sugar, egg yolks, cornstarch, and vanilla. 14. Slowly add the hot milk while whisking. 15. Put it back in the saucepan and cook, stirring until thick. Let it cool a bit. 16. Spread the custard over the kataifi base. 17. Chill it in the fridge for at least 2 hours. 18. Whip heavy cream with powdered sugar until it forms stiff peaks. 19. Spread this over the custard. 20. Top with chopped nuts. 21. Slice it into squares or rectangles and serve cold. 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Readable Markdown	Ekmek Kataifi is a tasty Greek dessert. It has layers of shredded kataifi dough, creamy custard, and a top of whipped cream with nuts. This rich dish is perfect for celebrations and special occasions. The name Ekmek means bread in Turkish. This dessert mixes Greek and Ottoman styles, making it popular in many Mediterranean homes. The kataifi dough, similar to phyllo, gets baked and soaked in a sweet syrup. The custard, with a touch of vanilla, adds creaminess. The whipped cream and crunchy nuts on top finish it off just right. ## Ingredients: ### For the Base: - 1 pound kataifi dough, thawed and separated - 1 cup unsalted butter, melted ### For the Syrup: - 2 cups sugar - 1 cup water - 1 cinnamon stick - 1 tablespoon lemon juice - 1 teaspoon vanilla extract ### For the Custard: - 4 cups whole milk - 1 cup sugar - 4 egg yolks - 5 tablespoons cornstarch - 1 teaspoon vanilla extract - 1 cup heavy cream ### For the Topping: - 2 cups heavy cream - 2 tablespoons powdered sugar - 1 cup chopped pistachios or walnuts ## Instructions: 1. Preheat your oven to 350°F. 2. Grease a 9×13-inch baking dish. 3. Spread the kataifi dough in the baking dish. 4. Drizzle the melted butter over it. 5. Bake for 30 minutes until it’s golden brown. 6. While it bakes, make the syrup. 7. In a saucepan, mix sugar, water, cinnamon stick, and lemon juice. 8. Boil, then lower the heat for 10 minutes. 9. Take it off the heat, stir in the vanilla, and set it aside to cool a little. 10. Pour the warm syrup over the baked kataifi. 11. Let it soak in well. 12. For the custard, heat the milk in a saucepan until it steams. 13. In a bowl, whisk together sugar, egg yolks, cornstarch, and vanilla. 14. Slowly add the hot milk while whisking. 15. Put it back in the saucepan and cook, stirring until thick. Let it cool a bit. 16. Spread the custard over the kataifi base. 17. Chill it in the fridge for at least 2 hours. 18. Whip heavy cream with powdered sugar until it forms stiff peaks. 19. Spread this over the custard. 20. Top with chopped nuts. 21. Slice it into squares or rectangles and serve cold.
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