🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 161 (from laksa053)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa161.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://mezzeandtapas.com/ekmek-kataifi/\')), getAhrefsUnparsedNoserviceFromURL(\'https://mezzeandtapas.com/ekmek-kataifi/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/mezzeandtapas.com\/ekmek-kataifi\/","crawl_time":1776095565,"first_indexed_time":1759333128,"http_code":200,"src_unparsed":"com,mezzeandtapas!\/ekmek-kataifi\/ s443","src_root_hash":"13124898949640809561","history_drop_reason":null,"meta_title":"Ekmek Kataifi - Amazing Greek Treat That's Enchantingly Delicious - mezze & tapas on","meta_descriptions":["Ekmek Kataifi — a Greek\/Turkish dessert that marries sweet and creamy and crunchy with a hint of lemon and honey all in one dish."],"attrs_boilerpipe_text":"For today’s post we’re going to focus on Ekmek Kataifi — a Greek\/Turkish dessert that marries sweet and creamy and crunchy all in one dish.  It is a fabulous dessert, but it is a bit of a project to prepare.  Nothing is really hard, but it does take some time and patience.  I assure you though, the payoff is worth it!\nI love living in\nCharleston\n.  It is a beautiful city, right on the ocean, with wonderful people.  Oh – and the weather is not bad either.  But one thing that I miss from living in the northeast is the variety of different ethnic restaurants.  Turkish, Indian, Korean, Ethiopian, Tapas, Moroccan, Brazilian, Dominican, Hungarian, you name it.  I miss being able to have papusas for lunch and curry for dinner.  Sure, you can find the standard Italian restaurants here, but they are  good  not great.)  Also lots of Mexican restaurants, and of course our local “Low Country Cuisine”. But sometimes I miss the variety\nOn a recent trip to New York City, the Elegant Baker and I were able to scratch that itch.  We had terrific tapas, top flight Italian, neighborhood Dominican and Middle Eastern food.  None of that is really available in our new home town.\nThe Middle Eastern food, in particular, was outstanding.  The restaurant that we were at (\nShalel\n), specializes in Middle Eastern and Mediterranean food. , As a result, so we were also able to get some Turkish and Greek dishes as well.  And this is where today’s post begins — with the dessert I had to end that meal in NYC.\nWhat is Ekmek Kataifi?\nEkmek Kataifi is a delightful layered dessert that blends crispy pastry, creamy custard, and airy whipped cream.   It’s soaked in a sweet syrup and topped with nuts – a little something for everybody. This treat has roots in Turkish cuisine but has become a beloved staple in Greek households and beyond. It’s a perfect example of how Mediterranean desserts can be both indulgent and refreshing.  Do not confuse it with the other more well known\nGreek Dessert.\nEkmek Kataifi traces its roots to the Ottoman Empire in the 14th century.  It began as a simple bread pudding using stale bread soaked in syrup and topped with clotted cream. In fact the dessert takes its name from the Turkish word for break – “ekmek”.  This Turkish “ekmek kadayifi” was a practical way to use leftovers, flavored with nuts and spices.\nBy the 19th century,\nGreek cuisine\nabsorbed Ottoman influences during 400 years of occupation.   The recipe adapted to include kataifi pastry—a shredded phyllo dough from the Middle East—instead of bread. This shift made it lighter and crispier.  In the early 20th- century Nikos Tselementes, introduced custard and whipped cream layers. Tselementes’ 1910 cookbook modernized Greek desserts, turning Ekmek Kataifi into a three-layered treat. Over time, regional variations emerged.   Crete added vanilla ice cream, while Turkey kept it bread-based. \nKey Ingredients for Ekmek Kataifi\nToday, Ekmek Kataifi is a versatile dessert enjoyed year-round.  It’s especially popular in summer for its refreshing layers. In Greece, it’s a holiday favorite at Easter or family celebrations, served in large pans to feed crowds. It’s often made ahead, as flavors improve overnight, making it ideal for parties. In Turkey, it’s part of Ramadan feasts, topped with kaymak (clotted cream). Globally, it’s a restaurant hit in Greek and Turkish eateries.  Sometimes is served in idividually portioned in glasses for elegance, as it was when I had it in NYC.\nEkmek Kataifi features simple, accessible ingredients that create its signature layers:\nKataifi Pastry\n: Shredded phyllo dough forms the crispy base, baked until golden.\nSyrup\n: Made from sugar, water, lemon juice, and sometimes cinnamon or honey for sweetness and aroma.\nCustard (Pastry Cream)\n: Milk, eggs, sugar, cornstarch or semolina, and vanilla for a thick, creamy middle layer. Semolina is more traditional, but cornstarch is more accessible.  Use either, but my recipe uses cornstarch.\nWhipped Cream\n: Heavy cream whipped with sugar for the light, airy topping.\nNuts\n: Pistachios, almonds, or walnuts, chopped and sprinkled on top for crunch.\nButter\n: Melted to coat the kataifi for richness.\nWhen assembled, there are four major parts to Ekmek Kataifi — a Kataifi Dough Base, a Syrup, a Custard, and Whipped Cream.  Making each is a sub-task in putting the whole dessert together.  The final sub-task is assembling the entire dessert and dressing it up a bit.   There is a bit of wait time involved in making this as well. Different elements need to cool or chill, so there is lag between some of the tasks.  With that said, let’s jump in.\nThe Syrup\nWe’ll start with the syrup.  This gets poured over the the Kataifi dough later, but it is essential that it is fully cooled to room temperature first.  By making it first, you can allow plenty of time for it to cool before using.\nYou’ll need two cups each of water and granulated sugar.  Also the juice of half a lemon, a cinnamon stick and 1\/4 cup of honey.\nPlace all the ingredients in a pan and put on the stovetop to heat.  As it begins to heat, whisk it all together until the sugar and honey are fully dissolved.  You can bring to a boil if you’d like — but it is not strictly necessary. The sugar should be fully absorbed by the water before you get to that point.\nOnce all the sugars have dissolved into solution and you have a syrup, remove from the heat and let stand at room temperature for several hours.  You need the syrup to cool fully for a crunchy Ekmek Kataifi base.\nKataifi Dough Base\nIn US supermarkets, kataifi dough is usually sold as shredded\nphyllo dough\n. They are essentially one and the same thing.  I usually been able to find it easily wherever I’ve lived.  But not here — I had difficulty finding shredded phyllo dough in my local area.  Went to four different grocery stores, and came up dry (I told you Charleston doesn’t do world cuisine!).  So I ended up making my own.  Seemed simple enough — I watched this video here — and gave it a whirl.  However, I do not expect you to make your own kataifi dough.  My recipe assumes you’ve bought the store bought stuff.\nThe biggest key to success with the store bought stuff is to let it thaw, overnight, in the fridge.  No counter top for an hour.  No microwave.  Don’t shortcut this, or you’ll likely end up with dough that is either too wet and soggy or too dry.\nOnce thawed,  you want to gently tease the large mass of dough apart into a light pile of  fluffy dough.  Spread it out in the bottom of a 9”x13” baking dish.  I like glass because you can see the layers through the glass and I find it oddly satisfying.   Spread out a 1\/2 cup of chopped nuts on the dough, and soak it all with your melted butter.  Pop it in the oven and cook for about 20 minutes until golden brown.\nHave your syrup ready to go when the kataifi dough comes out of the oven.  You want to add the cooled syrup to the hot dough.  This helps be sure you end up with a crispy bottom layer.\nPastry Cream\/Custard\nAlthough not very hard, the pastry cream may be the trickiest part of the whole dish.  Any time you have eggs and heat in the same place, you run the risk of making scrambled eggs.  That is not the aim here.  Take your time, be patient, and don’t stop whisking.  You’ll get it.\nStart by combining the egg yolks, corns starch and about 1\/4 cup of sugar.  Whisk it until it all comes together as a single yellow slurry.  As you whisk, it may not look like it will all come together because it will look dry at first.  Just keep mixing until the mixture is thick and combined.  If for some reason, it just isn’t coming together, you can add a few drops of whole milk to bring it together. When the egg part is a uniform color and texture, it’s done, so set aside at room temperature while you work on the next step.\nCombine the milk and remaining sugar in a medium saucepan over medium heat. Bring to a simmer, but do not let boil.  Whisk until you are sure the sugar is fully dissolved, then turn off the heat.\nUsing a ladle or a measuring cup, take about 1\/2 cup of the milk and sugar mixture that we’ll use to temper the eggs.  Tempering means gently raising the temperature of the egg yolks without cooking them. Pour the warm milk and sugar mixture in a slow and steady stream into the egg yolk and cornstarch mixture, whisking the entire time. Keep the egg mixture moving so it doesn’t scramble.\nFinishing the Custard\nOnce you have slowly mixed the half cup milk mixture into the eggs, now we want to slowly add the egg mixture into the milk mixture.  I like to pour the mixture back into the saucepan through a fine mesh strainer, to capture any egg yolk solids that may have formed during tempering.  You also want to be whisking as the egg mixture comes back into the milk mixture.\nNow we turn it into custard.  Return the saucepan to a medium heat, and continue to whisk constantly.   The mixture may seem a bit foamy on the surface at first, but it will change.  Keep whisking and the mixture will begin to thicken quickly and large bubbles will begin to burst on the surface. This usually takes about 5–10 minutes.\nKeep whisking and let the bubbles burst for about 20 seconds.  The mixture will thicken into a custard- or pudding-like consistency.  Remove from the heat and whisk in butter, vanilla extract, and a pinch of salt.\nSet aside to cool for about 10 minutes.  Then transfer the custard from the saucepan to a heatproof bowl.   Place a piece of plastic wrap or parchment directly on the surface of the custard.  This prevents a skin from forming as it cools.  Refrigerate for at least 3 hours, and up to 24 hours, before assembling the Ekmek Kataifi.\nWhipped Cream\nI like to make the whipped cream just before final assembly.  It doesn’t really need to set up before you use it.  It does benefit from time chilling with the fully assembled Ekmek Kataifi, but you don’t need to wait after you whip it.\nTo make the whipped cream, I generally chill my work bowl in the freezer for about 10 minutes before adding the cream.  The cold bowl helps to ensure a successful whipped cream.  Once the bowl comes out of the freezer, add the heavy cream.\nStart the mixer on a low to medium speed for a minute or so.  This keeps the cream from sloshing out of the bowl and all over your kitchen counter.  You will see the cream start to become a bit more jell-o like in its consistency.  At that point, you can increase the mixer’s speed to high.\nAs soft peaks begin to form (small mounds of cream that flop over on themselves) turn the mixer off.  Scrape down the sides of the bowl, and add the confectionery sugar and vanilla extract.  Turn the mixer back on high to incorporate the new ingredients.  Continue beating until stiff peaks form in the whipped cream (pointy peaks that retain their shape when you remove the mixing paddles.)\nFinal Assembly\nof Ekmek Kataifi\nIt’s time to put the Ekmek Kataifi together.  Bring together the kataifi base, the custard and the whipped cream.  Start by spreading the custard evenly over the kataifi base.  Get as close to the edges as you can, and aim for an even thickness throughout. Next layer the whipped cream evenly over the top of the custard.  Be careful not to mix the two layers together.  You want them as distinct layers. And again,  get as close to the edges as you can, and aim for an even thickness throughout.\nNow that it is together, you get to dress it up a bit.  Here is where you can get a bit creative.  In some places, it is more traditional to have a row of straight lines in the whipped cream.  This can be achieved by gently dragging the tips of a fork through the whipped cream.  Others go for the ‘messy’ look and leave the whipped cream a bit shaggy.   I like to smooth the top of the whipped cream before I add my garnish. Do what you feel like — this is your Ekmek Kataifi.\nAfter you have dressed your whipped cream to your satisfaction, gently sprinkle a teaspoon of ground cinnamon over the top.  Then add the half cup of chopped pistachios.  There you have it – Ekmek Kataifi!\nNow comes the hardest part — put it in the fridge and let is sit for at least two hours.  This allows all the creams and custards to firm up a bit more.  That in turn makes it much less messy and more attractive when you finally cut into it.\nGive It A Go\nAfter the wait, your patience will be rewarded with a heavenly dessert.  If it feels daunting to make, it isn’t really.  Patience is your friend, but the payoff is worth it.\nOne of Ekmek Kataifi’s other benefits (besides the great taste) is its make-ahead nature—store in the fridge for 5 days or freeze the base.\nIt is also surprisingly versatile.  Feel free to swap your favorite nuts for example.  Or try ice cream instead of whipped cream.\nNo mater how you make it — I think you’ll love it.   \nCourse:\nDessert\nCuisine:\nGreek, Mediterranean\nKeyword:\nAlmond, Cinnamon, cream, Phyllo, Pistachio\nServings:\n24\nPrint Recipe\nSyrup\n2\ncups\nwater\n2\ncups\nsugar\nJuice and peel of 1\/2 a lemon\n1\nstick cinnamon\n1\/4\ncup\nhoney\nKataifi Dough\n1\npackage of shredded phyllo Doug\n1\/4\ncup\nalmonds\nchopped\n1\/4\ncup\npistachios\nchopped\n1\/2\ncup\nunsalted butter, melted\n(4 oz or 1 stick)\nCustard\n3\ncup\nwhole milk\n3\/4\ncup\ngranulated sugar\ndivided\n6\negg yolks\n1\/4\ncup\ncornstarch\n2\nTBSP\nunsalted butter\nroom temperature\n1 1\/2\ntsp\nvanilla extract\n1\/4\ntsp\nkosher salt\nWhipped Cream\n2\ncups\nheavy cream\n1\/2\ncup\nconfectioners sugar\n1\ntsp\nvanilla extract\nAssembly\n1\ntsp\nground cinnamon\n1\/2\ncup\nchopped pistachios\nSyrup\nPlace all the ingredients in a medium sized sauce pan\nHeat over medium heat on the stovetop\nAs small bubbles begin to form, start whisking.\nContinue whisking until all of the sugar and honey have been absorbed into the syrup.\nRemove from heat and let cool until syrup reaches room temperature, about 1 1\/2 hours.\nSet aside for use later\nKataifi Layer\nPreheat oven to 350ºF\nSpray the bottom and sides of a 9×13 pan with a good quality cooking spray\nGently tease apart the strands of the thawed phyllo dough to eliminate knots and lumps.  You want to end up with a fluffy pile\n\u0003\u0016\u0016Spread about half of the kataifi strands out in the baking dish\nSprinkle the nuts over the top of the dough in the baking dish\nSpread the remaining kataifi dough out over the nuts\nPour the melted butter over the dough, trying to be as even as you can\nUsing your hands, gently mix around the strands of kataifi to help evenly spread the butter\nPlace in the oven to bake for 20 minutes or until kataifi is golden brown\nImmediately after the kataifi comes out of the oven, pour the syrup over the toasted dough\nIt is important this happens while the dough is hot, and the syrup is a room temperature to help ensure a crispy kataifi in the finished dish.\nLet rest at room temperature for several hours for the dough and syrup to fully combine before topping with the pastry cream.\nCustard\nIn a large heatproof bowl whisk the egg yolks, 1\/4 cup sugar and cornstarch together until fully combined.\nIn a sauce pan, mix the milk and remaining sugar.  Bring to a simmer over medium heat, but do not let boil.  Be sure the sugar is fully dissolved, then turn off the heat.\nTemper the eggs by slowly adding ladle (about 1\/2 cup) of the warm milk mixture to the eggs mixture while whisking continuously.  You do not want the eggs to cook, or they will become scrambled eggs.\nFor the next step, use a fine mesh strainer. Pour the egg mixture through it to strain out any egg yolk solids that may have formed during tempering.\nWith a slow but steady stream, gradually pour the tempered egg mixture back into the milk mixture, whisking constantly.\nReturn the saucepan to medium heat, and continue to whisk as the mixture thickens.\nThe custard should develop a thick, smooth and glossy consistency in about 5 – 10 minutes.  Continue to whisk throughout.\nWhisk in butter, vanilla extract, and kosher salt.\nPour custard into a clean bowl and cover with plastic wrap, pressing it directly on to the custard surface to prevent a skin from forming on the custard.  Be sure the plastic wrap is touching the entire surface .\nRefrigerate for at least 2 hours, and up to overnight to set.\nWhipped Cream\nIn the bowl of a stand mixer, (or for a hand mixer), add the heavy cream\nBegin beating on a medium speed for about a minute, until cream becomes less liquid.\nIncrease speed to high and beat for a minute\nStop and scrape down the sides of the bowl\nAdd sugar and vanilla and beat on high again\nContinue to beat until stiff peaks form in the cream.\nFinal Assembly\nSet the baking dish with the kataifi dough and syrup mixture out\nTake the custard and spread evenly over the top of the kataifi dough\nSpread the whipped cream evenly over the top of the custard\nGarnish with light sprinkle of ground cinnamon and chopped pistachios.\nPlace in the refrigerator and let set for at least two hours before cutting and serving.\nNote: The written instructions are for a single 9”x13” baking pan, but the photos for my version show two 8”x8” baking pans. Either way will work, as will small individual glass bowls or cups.\nIf you have a candy thermometer, it is the most accurate way to know when the custard is done. The custard is done when the temperature reaches 185–190°F (85–88°C).\nEkmek Kataifi will keep covered with plastic wrap and stored in the refrigerator for up to 5 days. It does not freeze well.","attrs_markdown":"- [instagram](https:\/\/www.instagram.com\/mezze_and_tapas\/ \"Instagram\")\n- [facebook](https:\/\/fb.me\/mezzeandtapas \"Facebook\")\n- [pinterest](https:\/\/pinterest.com\/mezzeandtapas \"Default Label\")\n\n- [Home](https:\/\/mezzeandtapas.com\/)\n- [Recipes](https:\/\/mezzeandtapas.com\/recipes\/)\n- [Kitchen Tips](https:\/\/mezzeandtapas.com\/topics\/kitchen-tips\/)\n- [About](https:\/\/mezzeandtapas.com\/about\/)\n- [Contact](https:\/\/mezzeandtapas.com\/contact-2\/)\n\n[![mezze & tapas on](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2020\/10\/mt-site-logo-1640-%C3%97-200-px-2.png)](https:\/\/mezzeandtapas.com\/)\n\nSimple Heathy Delicious Mediterranean Foodμη\n\n- [in the kitchen](https:\/\/mezzeandtapas.com\/recipes\/)\n  - [Courses](https:\/\/mezzeandtapas.com\/topics\/recipes-courses\/)\n    - [Appetizer](https:\/\/mezzeandtapas.com\/topics\/recipes-courses\/recipes-appetizers\/)\n    - [Breakfast](https:\/\/mezzeandtapas.com\/topics\/recipes-courses\/recipes-breakfast\/)\n    - 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It is a fabulous dessert, but it is a bit of a project to prepare. Nothing is really hard, but it does take some time and patience. I assure you though, the payoff is worth it\\!\n\nI love living in [Charleston](https:\/\/charleston.com\/). It is a beautiful city, right on the ocean, with wonderful people. Oh – and the weather is not bad either. But one thing that I miss from living in the northeast is the variety of different ethnic restaurants. Turkish, Indian, Korean, Ethiopian, Tapas, Moroccan, Brazilian, Dominican, Hungarian, you name it. I miss being able to have papusas for lunch and curry for dinner. Sure, you can find the standard Italian restaurants here, but they are good not great.) Also lots of Mexican restaurants, and of course our local “Low Country Cuisine”. But sometimes I miss the variety\n\n![Ekmek Kataifi — a Greek\/Turkish dessert that marries sweet and creamy and crunchy with a hint of lemon and honey all in one dish.](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-21-1024x683.jpg)\n\nOn a recent trip to New York City, the Elegant Baker and I were able to scratch that itch. We had terrific tapas, top flight Italian, neighborhood Dominican and Middle Eastern food. None of that is really available in our new home town.\n\nThe Middle Eastern food, in particular, was outstanding. The restaurant that we were at ([Shalel](https:\/\/shalel.kitchen\/)), specializes in Middle Eastern and Mediterranean food. , As a result, so we were also able to get some Turkish and Greek dishes as well. And this is where today’s post begins — with the dessert I had to end that meal in NYC.\n\n### **What is Ekmek Kataifi?**\nEkmek Kataifi is a delightful layered dessert that blends crispy pastry, creamy custard, and airy whipped cream. It’s soaked in a sweet syrup and topped with nuts – a little something for everybody. This treat has roots in Turkish cuisine but has become a beloved staple in Greek households and beyond. It’s a perfect example of how Mediterranean desserts can be both indulgent and refreshing. Do not confuse it with the other more well known [Greek Dessert.](https:\/\/mezzeandtapas.com\/pistachio-baklava\/)\n\nEkmek Kataifi traces its roots to the Ottoman Empire in the 14th century. It began as a simple bread pudding using stale bread soaked in syrup and topped with clotted cream. In fact the dessert takes its name from the Turkish word for break – “ekmek”. This Turkish “ekmek kadayifi” was a practical way to use leftovers, flavored with nuts and spices.\n\nBy the 19th century, [Greek cuisine](https:\/\/spicestoryteller.com\/the-history-behind-greek-cuisine-a-culinary-journey-through-time\/) absorbed Ottoman influences during 400 years of occupation. The recipe adapted to include kataifi pastry—a shredded phyllo dough from the Middle East—instead of bread. This shift made it lighter and crispier. In the early 20th- century Nikos Tselementes, introduced custard and whipped cream layers. Tselementes’ 1910 cookbook modernized Greek desserts, turning Ekmek Kataifi into a three-layered treat. Over time, regional variations emerged. Crete added vanilla ice cream, while Turkey kept it bread-based.\n\n### **Key Ingredients for Ekmek Kataifi**\nToday, Ekmek Kataifi is a versatile dessert enjoyed year-round. It’s especially popular in summer for its refreshing layers. In Greece, it’s a holiday favorite at Easter or family celebrations, served in large pans to feed crowds. It’s often made ahead, as flavors improve overnight, making it ideal for parties. In Turkey, it’s part of Ramadan feasts, topped with kaymak (clotted cream). Globally, it’s a restaurant hit in Greek and Turkish eateries. Sometimes is served in idividually portioned in glasses for elegance, as it was when I had it in NYC.\n\nEkmek Kataifi features simple, accessible ingredients that create its signature layers:\n\n**Kataifi Pastry**: Shredded phyllo dough forms the crispy base, baked until golden.\n\n**Syrup**: Made from sugar, water, lemon juice, and sometimes cinnamon or honey for sweetness and aroma.\n\n**Custard (Pastry Cream)**: Milk, eggs, sugar, cornstarch or semolina, and vanilla for a thick, creamy middle layer. Semolina is more traditional, but cornstarch is more accessible. Use either, but my recipe uses cornstarch.\n\n**Whipped Cream**: Heavy cream whipped with sugar for the light, airy topping.\n\n**Nuts**: Pistachios, almonds, or walnuts, chopped and sprinkled on top for crunch.\n\n**Butter**: Melted to coat the kataifi for richness.\n\nWhen assembled, there are four major parts to Ekmek Kataifi — a Kataifi Dough Base, a Syrup, a Custard, and Whipped Cream. Making each is a sub-task in putting the whole dessert together. The final sub-task is assembling the entire dessert and dressing it up a bit. There is a bit of wait time involved in making this as well. Different elements need to cool or chill, so there is lag between some of the tasks. With that said, let’s jump in.\n\n### **The Syrup**\nWe’ll start with the syrup. This gets poured over the the Kataifi dough later, but it is essential that it is fully cooled to room temperature first. By making it first, you can allow plenty of time for it to cool before using.\n\nYou’ll need two cups each of water and granulated sugar. Also the juice of half a lemon, a cinnamon stick and 1\/4 cup of honey.\n\n![Lemon Honey Syrup Ingredients](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-1-1024x683.jpg)\n\n![Lemon Honey Syrup](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-2-1024x683.jpg)\n\nPlace all the ingredients in a pan and put on the stovetop to heat. As it begins to heat, whisk it all together until the sugar and honey are fully dissolved. You can bring to a boil if you’d like — but it is not strictly necessary. The sugar should be fully absorbed by the water before you get to that point.\n\nOnce all the sugars have dissolved into solution and you have a syrup, remove from the heat and let stand at room temperature for several hours. You need the syrup to cool fully for a crunchy Ekmek Kataifi base.\n\n### **Kataifi Dough Base**\nIn US supermarkets, kataifi dough is usually sold as shredded [phyllo dough](https:\/\/mezzeandtapas.com\/spanakopita-spirals\/). They are essentially one and the same thing. I usually been able to find it easily wherever I’ve lived. But not here — I had difficulty finding shredded phyllo dough in my local area. Went to four different grocery stores, and came up dry (I told you Charleston doesn’t do world cuisine!). So I ended up making my own. Seemed simple enough — I watched this video here — and gave it a whirl. However, I do not expect you to make your own kataifi dough. My recipe assumes you’ve bought the store bought stuff.\n\nThe biggest key to success with the store bought stuff is to let it thaw, overnight, in the fridge. No counter top for an hour. No microwave. Don’t shortcut this, or you’ll likely end up with dough that is either too wet and soggy or too dry.\n\n![Kataifi Dough](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-13-1024x683.jpg)\n\n![Preparing dough for Ekmek Kataifi](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-15-1024x683.jpg)\n\n![Preparing dough for Ekmek Kataifi](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-14-1024x683.jpg)\n\n![Preparing dough for Ekmek Kataifi](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-16-1024x683.jpg)\n\nOnce thawed, you want to gently tease the large mass of dough apart into a light pile of fluffy dough. Spread it out in the bottom of a 9”x13” baking dish. I like glass because you can see the layers through the glass and I find it oddly satisfying. Spread out a 1\/2 cup of chopped nuts on the dough, and soak it all with your melted butter. Pop it in the oven and cook for about 20 minutes until golden brown.\n\nHave your syrup ready to go when the kataifi dough comes out of the oven. You want to add the cooled syrup to the hot dough. This helps be sure you end up with a crispy bottom layer.\n\n### **Pastry Cream\/Custard**\nAlthough not very hard, the pastry cream may be the trickiest part of the whole dish. Any time you have eggs and heat in the same place, you run the risk of making scrambled eggs. That is not the aim here. Take your time, be patient, and don’t stop whisking. You’ll get it.\n\nStart by combining the egg yolks, corns starch and about 1\/4 cup of sugar. Whisk it until it all comes together as a single yellow slurry. As you whisk, it may not look like it will all come together because it will look dry at first. Just keep mixing until the mixture is thick and combined. If for some reason, it just isn’t coming together, you can add a few drops of whole milk to bring it together. When the egg part is a uniform color and texture, it’s done, so set aside at room temperature while you work on the next step.\n\n![Egg Yolks for Custard](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-3-1024x768.jpg)\n\n![Ingredients for Custard](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-4-1024x768.jpg)\n\n![Blending Eggs Cornstarch and Sugar](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-5-1024x768.jpg)\n\nCombine the milk and remaining sugar in a medium saucepan over medium heat. Bring to a simmer, but do not let boil. Whisk until you are sure the sugar is fully dissolved, then turn off the heat.\n\n![Ingredients for Custard](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-6-1024x768.jpg)\n\n![Ingredients for Custard](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-7-edited-scaled.jpg)\n\nUsing a ladle or a measuring cup, take about 1\/2 cup of the milk and sugar mixture that we’ll use to temper the eggs. Tempering means gently raising the temperature of the egg yolks without cooking them. Pour the warm milk and sugar mixture in a slow and steady stream into the egg yolk and cornstarch mixture, whisking the entire time. Keep the egg mixture moving so it doesn’t scramble.\n\n![Tempering Eggs for Custard](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-8-1024x683.jpg)\n\n### **Finishing the Custard**\nOnce you have slowly mixed the half cup milk mixture into the eggs, now we want to slowly add the egg mixture into the milk mixture. I like to pour the mixture back into the saucepan through a fine mesh strainer, to capture any egg yolk solids that may have formed during tempering. You also want to be whisking as the egg mixture comes back into the milk mixture.\n\nNow we turn it into custard. Return the saucepan to a medium heat, and continue to whisk constantly. The mixture may seem a bit foamy on the surface at first, but it will change. Keep whisking and the mixture will begin to thicken quickly and large bubbles will begin to burst on the surface. This usually takes about 5–10 minutes.\n\n![Preparing Custard](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-9-1024x683.jpg)\n\n![Finshed Custard](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-11-1024x683.jpg)\n\n![Preparing Custard](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-10-1024x683.jpg)\n\n![Finshed Custard](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-12-1024x683.jpg)\n\nKeep whisking and let the bubbles burst for about 20 seconds. The mixture will thicken into a custard- or pudding-like consistency. Remove from the heat and whisk in butter, vanilla extract, and a pinch of salt.\n\nSet aside to cool for about 10 minutes. Then transfer the custard from the saucepan to a heatproof bowl. Place a piece of plastic wrap or parchment directly on the surface of the custard. This prevents a skin from forming as it cools. Refrigerate for at least 3 hours, and up to 24 hours, before assembling the Ekmek Kataifi.\n\n### **Whipped Cream**\nI like to make the whipped cream just before final assembly. It doesn’t really need to set up before you use it. It does benefit from time chilling with the fully assembled Ekmek Kataifi, but you don’t need to wait after you whip it.\n\nTo make the whipped cream, I generally chill my work bowl in the freezer for about 10 minutes before adding the cream. The cold bowl helps to ensure a successful whipped cream. Once the bowl comes out of the freezer, add the heavy cream.\n\n![Whipped Cream with Stiff Peaks](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-18-1024x683.jpg)\n\nStart the mixer on a low to medium speed for a minute or so. This keeps the cream from sloshing out of the bowl and all over your kitchen counter. You will see the cream start to become a bit more jell-o like in its consistency. At that point, you can increase the mixer’s speed to high.\n\nAs soft peaks begin to form (small mounds of cream that flop over on themselves) turn the mixer off. Scrape down the sides of the bowl, and add the confectionery sugar and vanilla extract. Turn the mixer back on high to incorporate the new ingredients. Continue beating until stiff peaks form in the whipped cream (pointy peaks that retain their shape when you remove the mixing paddles.)\n\n### **Final Assembly** of Ekmek Kataifi\nIt’s time to put the Ekmek Kataifi together. Bring together the kataifi base, the custard and the whipped cream. Start by spreading the custard evenly over the kataifi base. Get as close to the edges as you can, and aim for an even thickness throughout. Next layer the whipped cream evenly over the top of the custard. Be careful not to mix the two layers together. You want them as distinct layers. And again, get as close to the edges as you can, and aim for an even thickness throughout.\n\nNow that it is together, you get to dress it up a bit. Here is where you can get a bit creative. In some places, it is more traditional to have a row of straight lines in the whipped cream. This can be achieved by gently dragging the tips of a fork through the whipped cream. Others go for the ‘messy’ look and leave the whipped cream a bit shaggy. I like to smooth the top of the whipped cream before I add my garnish. Do what you feel like — this is your Ekmek Kataifi.\n\n![Ekmek Kataifi — a Greek\/Turkish dessert that marries sweet and creamy and crunchy with a hint of lemon and honey all in one dish.](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-17-1024x683.jpg)\n\n![Ekmek Kataifi — a Greek\/Turkish dessert that marries sweet and creamy and crunchy with a hint of lemon and honey all in one dish.](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-20-1024x683.jpg)\n\n![Ekmek Kataifi — a Greek\/Turkish dessert that marries sweet and creamy and crunchy with a hint of lemon and honey all in one dish.](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-19-1024x683.jpg)\n\n![Ekmek Kataifi — a Greek\/Turkish dessert that marries sweet and creamy and crunchy with a hint of lemon and honey all in one dish.](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-21-1024x683.jpg)\n\nAfter you have dressed your whipped cream to your satisfaction, gently sprinkle a teaspoon of ground cinnamon over the top. Then add the half cup of chopped pistachios. There you have it – Ekmek Kataifi\\!\n\nNow comes the hardest part — put it in the fridge and let is sit for at least two hours. This allows all the creams and custards to firm up a bit more. That in turn makes it much less messy and more attractive when you finally cut into it.\n\n### **Give It A Go**\nAfter the wait, your patience will be rewarded with a heavenly dessert. If it feels daunting to make, it isn’t really. Patience is your friend, but the payoff is worth it.\n\nOne of Ekmek Kataifi’s other benefits (besides the great taste) is its make-ahead nature—store in the fridge for 5 days or freeze the base.\n\nIt is also surprisingly versatile. Feel free to swap your favorite nuts for example. Or try ice cream instead of whipped cream.\n\nNo mater how you make it — I think you’ll love it.\n\n![Ekmek Kataifi — a Greek\/Turkish dessert that marries sweet and creamy and crunchy with a hint of lemon and honey all in one dish.](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-22-150x150.jpg)\n\n## Ekmek Kataifi\nCourse: Dessert\n\nCuisine: Greek, Mediterranean\n\nKeyword: Almond, Cinnamon, cream, Phyllo, Pistachio\n\nServings: 24\n\n[Print Recipe](https:\/\/mezzeandtapas.com\/wprm_print\/ekmek-kataifi)\n\n### Ingredients\n#### Syrup\n- 2 cups water\n- 2 cups sugar\n- Juice and peel of 1\/2 a lemon\n- 1 stick cinnamon\n- 1\/4 cup honey\n\n#### Kataifi Dough\n- 1 package of shredded phyllo Doug\n- 1\/4 cup almonds chopped\n- 1\/4 cup pistachios chopped\n- 1\/2 cup unsalted butter, melted (4 oz or 1 stick)\n\n#### Custard\n- 3 cup whole milk\n- 3\/4 cup granulated sugar divided\n- 6 egg yolks\n- 1\/4 cup cornstarch\n- 2 TBSP unsalted butter room temperature\n- 1 1\/2 tsp vanilla extract\n- 1\/4 tsp kosher salt\n\n#### Whipped Cream\n- 2 cups heavy cream\n- 1\/2 cup confectioners sugar\n- 1 tsp vanilla extract\n\n#### Assembly\n- 1 tsp ground cinnamon\n- 1\/2 cup chopped pistachios\n\n### Instructions\n#### Syrup\n- Place all the ingredients in a medium sized sauce pan\n- Heat over medium heat on the stovetop\n- As small bubbles begin to form, start whisking.\n- Continue whisking until all of the sugar and honey have been absorbed into the syrup.\n- Remove from heat and let cool until syrup reaches room temperature, about 1 1\/2 hours.\n- Set aside for use later\n\n#### Kataifi Layer\n- Preheat oven to 350ºF\n- Spray the bottom and sides of a 9×13 pan with a good quality cooking spray\n- Gently tease apart the strands of the thawed phyllo dough to eliminate knots and lumps. You want to end up with a fluffy pile\n- &#3;&#22;&#22;Spread about half of the kataifi strands out in the baking dish\n- Sprinkle the nuts over the top of the dough in the baking dish\n- Spread the remaining kataifi dough out over the nuts\n- Pour the melted butter over the dough, trying to be as even as you can\n- Using your hands, gently mix around the strands of kataifi to help evenly spread the butter\n- Place in the oven to bake for 20 minutes or until kataifi is golden brown\n- Immediately after the kataifi comes out of the oven, pour the syrup over the toasted dough\n- It is important this happens while the dough is hot, and the syrup is a room temperature to help ensure a crispy kataifi in the finished dish.\n- Let rest at room temperature for several hours for the dough and syrup to fully combine before topping with the pastry cream.\n\n#### Custard\n- In a large heatproof bowl whisk the egg yolks, 1\/4 cup sugar and cornstarch together until fully combined.\n- In a sauce pan, mix the milk and remaining sugar. Bring to a simmer over medium heat, but do not let boil. Be sure the sugar is fully dissolved, then turn off the heat.\n- Temper the eggs by slowly adding ladle (about 1\/2 cup) of the warm milk mixture to the eggs mixture while whisking continuously. You do not want the eggs to cook, or they will become scrambled eggs.\n- For the next step, use a fine mesh strainer. Pour the egg mixture through it to strain out any egg yolk solids that may have formed during tempering.\n- With a slow but steady stream, gradually pour the tempered egg mixture back into the milk mixture, whisking constantly.\n- Return the saucepan to medium heat, and continue to whisk as the mixture thickens.\n- The custard should develop a thick, smooth and glossy consistency in about 5 – 10 minutes. Continue to whisk throughout.\n- Whisk in butter, vanilla extract, and kosher salt.\n- Pour custard into a clean bowl and cover with plastic wrap, pressing it directly on to the custard surface to prevent a skin from forming on the custard. Be sure the plastic wrap is touching the entire surface .\n- Refrigerate for at least 2 hours, and up to overnight to set.\n\n#### Whipped Cream\n- In the bowl of a stand mixer, (or for a hand mixer), add the heavy cream\n- Begin beating on a medium speed for about a minute, until cream becomes less liquid.\n- Increase speed to high and beat for a minute\n- Stop and scrape down the sides of the bowl\n- Add sugar and vanilla and beat on high again\n- Continue to beat until stiff peaks form in the cream.\n\n#### Final Assembly\n- Set the baking dish with the kataifi dough and syrup mixture out\n- Take the custard and spread evenly over the top of the kataifi dough\n- Spread the whipped cream evenly over the top of the custard\n- Garnish with light sprinkle of ground cinnamon and chopped pistachios.\n- Place in the refrigerator and let set for at least two hours before cutting and serving.\n\n### Notes\nNote: The written instructions are for a single 9”x13” baking pan, but the photos for my version show two 8”x8” baking pans. Either way will work, as will small individual glass bowls or cups.\n\nIf you have a candy thermometer, it is the most accurate way to know when the custard is done. The custard is done when the temperature reaches 185–190°F (85–88°C).\n\nEkmek Kataifi will keep covered with plastic wrap and stored in the refrigerator for up to 5 days. It does not freeze well.\n\n#### Tags\n[Custard](https:\/\/mezzeandtapas.com\/tag\/custard\/) [dessert](https:\/\/mezzeandtapas.com\/tag\/dessert\/) [Greek](https:\/\/mezzeandtapas.com\/tag\/greek\/) [honey](https:\/\/mezzeandtapas.com\/tag\/honey\/) [Kataifi](https:\/\/mezzeandtapas.com\/tag\/kataifi\/) [Lemon](https:\/\/mezzeandtapas.com\/tag\/lemon\/) [Turkish](https:\/\/mezzeandtapas.com\/tag\/turkish\/)\n\n[Tweet](https:\/\/x.com\/intent\/tweet?url=https%3A%2F%2Fmezzeandtapas.com%2Fekmek-kataifi%2F&text=Ekmek%20Kataifi%20-%20Amazing%20Greek%20Dessert%20That%20Is%20Enchantingly%20Delicious \"Share on X\") [Share](https:\/\/facebook.com\/sharer.php?u=https%3A%2F%2Fmezzeandtapas.com%2Fekmek-kataifi%2F&t=Ekmek%20Kataifi%20-%20Amazing%20Greek%20Dessert%20That%20Is%20Enchantingly%20Delicious \"Share this on Facebook\") [Pin It](https:\/\/pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fmezzeandtapas.com%2Fekmek-kataifi%2F&media=https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-22-scaled.jpg&description=Ekmek%20Kataifi%20-%20Amazing%20Greek%20Dessert%20That%20Is%20Enchantingly%20Delicious \"Pin it to Pinterest\") [Print](\"Print this Page\")\n\n[![](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/06\/Eggplant-Parm-10-100x100.jpg)](https:\/\/mezzeandtapas.com\/no-bread-eggplant-parmesan\/ \"No-Bread Eggplant Parmesan: Easy and Awesome Italian Classic\") [No-Bread Eggplant Parmesan: Easy and Awesome Italian Classic](https:\/\/mezzeandtapas.com\/no-bread-eggplant-parmesan\/ \"No-Bread Eggplant Parmesan: Easy and Awesome Italian Classic\")\n\n[Turkish Red Lentil Soup: A Simple and Affordable Nutritional Powerhouse](https:\/\/mezzeandtapas.com\/red-lentil-soup\/ \"Turkish Red Lentil Soup: A Simple and Affordable Nutritional Powerhouse\") [![Red Lentil Soup - Turkey's most beloved soup, symbolizing warmth and hospitality.](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Red-Lentil-Soup-9-100x100.jpg)](https:\/\/mezzeandtapas.com\/red-lentil-soup\/ \"Turkish Red Lentil Soup: A Simple and Affordable Nutritional Powerhouse\")\n### Leave a Comment [Cancel](https:\/\/mezzeandtapas.com\/ekmek-kataifi\/#respond)\n\n### Follow us\n- [instagram](https:\/\/instagram.com\/mezze_and_tapas\/ \"Instagram\")\n- [facebook](https:\/\/fb.me\/mezzeandtapas \"Facebook\")\n- [pinterest](https:\/\/pinterest.com\/mezzeandtapas \"Default Label\")\n\nThanks for subscribing\\!\n\n### Instagram\n![New Post on mezze & tapas today. Roasted Beet Salad with Pomegranate Molasses Dressing⁠ ⁠ Todays offering is an imprecise recipe ideal for honing your skill at adapting recipes to your taste. See how I took farm fresh ingredients and created a salad on the fly of some of my favorite flavors. An improvised dish that is both classic and very in the moment. ⁠ ⁠ Farm fresh ingredients from @grantfamilyfarm. ⁠ ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠]()\n\n![](https:\/\/mezzeandtapas.com\/wp-content\/plugins\/instagram-widget-by-wpzoom\/dist\/images\/backend\/icon-insta.png)\n\n•\n\n[Follow](https:\/\/instagram.com\/?ref=badge)\n\nNew Post on mezze & tapas today. Roasted Beet Salad with Pomegranate Molasses Dressing⁠ ⁠ Todays offering is an imprecise recipe ideal for honing your skill at adapting recipes to your taste. See how I took farm fresh ingredients and created a salad on the fly of some of my favorite flavors. An improvised dish that is both classic and very in the moment. ⁠ ⁠ Farm fresh ingredients from @grantfamilyfarm. ⁠ ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠\n\n5 years ago\n\n[View on Instagram](https:\/\/www.instagram.com\/p\/CRrBu0AtSCy\/) \\|\n\n1\/9\n\n![New Post on mezze & tapas today. Lemony Pea Risotto⁠ ⁠ For many years, the idea of making risotto was absolutely daunting to me. For whatever reason, I had a block about risotto, and just believed I couldn't make it. Then watching TV one evening, I saw a life changing segment on a show by a famous British Chef. OK -- it wasn't actually \"life\" changing -- but it was \"risotto\" changing. ⁠ ⁠ The story, shot on a beach of all places, gave me all the insight I needed to get over my risotto fear. Now, I'm hoping to share that same insight with you. ⁠ ⁠ Risotto is marvelous because you can pair it with just about any flavor, and its creamy deliciousness becomes the perfect accent for your chosen highlight. And it really is pretty easy. The two most important keys to risotto are great ingredients and patience. Not that risotto takes a long time (it doesn't really) but because you can'\\[ rush the process. ⁠ ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile\\!]()\n\n![](https:\/\/mezzeandtapas.com\/wp-content\/plugins\/instagram-widget-by-wpzoom\/dist\/images\/backend\/icon-insta.png)\n\n•\n\n[Follow](https:\/\/instagram.com\/?ref=badge)\n\nNew Post on mezze & tapas today. Lemony Pea Risotto⁠ ⁠ For many years, the idea of making risotto was absolutely daunting to me. For whatever reason, I had a block about risotto, and just believed I couldn't make it. Then watching TV one evening, I saw a life changing segment on a show by a famous British Chef. OK -- it wasn't actually \"life\" changing -- but it was \"risotto\" changing. ⁠ ⁠ The story, shot on a beach of all places, gave me all the insight I needed to get over my risotto fear. Now, I'm hoping to share that same insight with you. ⁠ ⁠ Risotto is marvelous because you can pair it with just about any flavor, and its creamy deliciousness becomes the perfect accent for your chosen highlight. And it really is pretty easy. The two most important keys to risotto are great ingredients and patience. Not that risotto takes a long time (it doesn't really) but because you can'\\[ rush the process. ⁠ ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile\\!\n\n5 years ago\n\n[View on Instagram](https:\/\/www.instagram.com\/p\/CRWbXEkp8_g\/) \\|\n\n2\/9\n\n![New Post on mezze & tapas today. Scallops with Lemon Caper Sauce⁠ ⁠ The delicious brown crust of pan seared Scallops paired with a Lemon Caper Sauce is a wonderful way of treating yourself to a fancy meal without a ton of effort. ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile\\!]()\n\n![](https:\/\/mezzeandtapas.com\/wp-content\/plugins\/instagram-widget-by-wpzoom\/dist\/images\/backend\/icon-insta.png)\n\n•\n\n[Follow](https:\/\/instagram.com\/?ref=badge)\n\nNew Post on mezze & tapas today. Scallops with Lemon Caper Sauce⁠ ⁠ The delicious brown crust of pan seared Scallops paired with a Lemon Caper Sauce is a wonderful way of treating yourself to a fancy meal without a ton of effort. ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile\\!\n\n5 years ago\n\n[View on Instagram](https:\/\/www.instagram.com\/p\/CREZ0losq9Z\/) \\|\n\n3\/9\n\n![New Post on mezze & tapas today. Linguine with Mussels and Clams⁠ ⁠ Linguine with Mussels and Clams. Linguini con Cozzi e Vongole Easy, delicious and elegant. Some people find the idea of cooking shellfish at home a bit intimidating. But I promise you, it needn’t be. In fact, it is remarkably easy - the shellfish even tell you when they are done. Not only that, the entire meal can be made in the time it takes a pot of water to boil and the linguini to cook. Delicious, elegant dinner in 30 minutes?! Perfect!⁠ ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile\\!]()\n\n![](https:\/\/mezzeandtapas.com\/wp-content\/plugins\/instagram-widget-by-wpzoom\/dist\/images\/backend\/icon-insta.png)\n\n•\n\n[Follow](https:\/\/instagram.com\/?ref=badge)\n\nNew Post on mezze & tapas today. Linguine with Mussels and Clams⁠ ⁠ Linguine with Mussels and Clams. Linguini con Cozzi e Vongole Easy, delicious and elegant. Some people find the idea of cooking shellfish at home a bit intimidating. But I promise you, it needn’t be. In fact, it is remarkably easy - the shellfish even tell you when they are done. Not only that, the entire meal can be made in the time it takes a pot of water to boil and the linguini to cook. Delicious, elegant dinner in 30 minutes?! Perfect!⁠ ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile\\!\n\n5 years ago\n\n[View on Instagram](https:\/\/www.instagram.com\/p\/CNVBEn3L3dq\/) \\|\n\n4\/9\n\n![New Post on mezze & tapas today. Sweet and Smoky Brussels sprouts⁠ ⁠ Sweet and Smoky Brussels Sprouts - Inspired by the Flavors of Spain. A delicious side dish or tapas. Easy, healthy, and fresh.⁠ ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile\\!]()\n\n![](https:\/\/mezzeandtapas.com\/wp-content\/plugins\/instagram-widget-by-wpzoom\/dist\/images\/backend\/icon-insta.png)\n\n•\n\n[Follow](https:\/\/instagram.com\/?ref=badge)\n\nNew Post on mezze & tapas today. Sweet and Smoky Brussels sprouts⁠ ⁠ Sweet and Smoky Brussels Sprouts - Inspired by the Flavors of Spain. A delicious side dish or tapas. Easy, healthy, and fresh.⁠ ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile\\!\n\n5 years ago\n\n[View on Instagram](https:\/\/www.instagram.com\/p\/CLpBNXHHGql\/) \\|\n\n5\/9\n\n![New Post on mezze & tapas today. Rice Pilaf⁠ ⁠ Rice Pilaf - Global Cuisine with Mediterranean Roots. Delicious, Easy, and Endless Variations to match any meal as the perfect side dish⁠ ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠ ⁠ The rice pilaf is paired in the picture with Mediterranean Beef Kabobs from @acedarspoon, one of my favorite kabob recipes, and perfect for rice pilaf!⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile\\!]()\n\n![](https:\/\/mezzeandtapas.com\/wp-content\/plugins\/instagram-widget-by-wpzoom\/dist\/images\/backend\/icon-insta.png)\n\n•\n\n[Follow](https:\/\/instagram.com\/?ref=badge)\n\nNew Post on mezze & tapas today. Rice Pilaf⁠ ⁠ Rice Pilaf - Global Cuisine with Mediterranean Roots. Delicious, Easy, and Endless Variations to match any meal as the perfect side dish⁠ ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠ ⁠ The rice pilaf is paired in the picture with Mediterranean Beef Kabobs from @acedarspoon, one of my favorite kabob recipes, and perfect for rice pilaf!⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile\\!\n\n5 years ago\n\n[View on Instagram](https:\/\/www.instagram.com\/p\/CLZiw8Qr6JB\/) \\|\n\n6\/9\n\n![New Post on mezze & tapas today. Spicy Lebanese Style Potatoes - Batata Harra ⁠ ⁠ These wonderful potatoes are a great side dish to share the flavors of the Middle East to any table. Easy and Delicious⁠ ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile!⁠]()\n\n![](https:\/\/mezzeandtapas.com\/wp-content\/plugins\/instagram-widget-by-wpzoom\/dist\/images\/backend\/icon-insta.png)\n\n•\n\n[Follow](https:\/\/instagram.com\/?ref=badge)\n\nNew Post on mezze & tapas today. Spicy Lebanese Style Potatoes - Batata Harra ⁠ ⁠ These wonderful potatoes are a great side dish to share the flavors of the Middle East to any table. Easy and Delicious⁠ ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile!⁠\n\n5 years ago\n\n[View on Instagram](https:\/\/www.instagram.com\/p\/CLHhNHUHq2x\/) \\|\n\n7\/9\n\n![New Post on mezze & tapas today. Croatian Manestra - Minestrone's Croatian Cousin⁠ ⁠ Croatian Manestra is influenced by Italian Minestrone, as well as Slavic and Balkan cuisines. This flavorful stew is what I would call a ’slow food’. Take your time with it and you will be rewarded with a delicious treat. The effort isn’t hard, and most of the time is unattended.⁠ ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile!⁠]()\n\n![](https:\/\/mezzeandtapas.com\/wp-content\/plugins\/instagram-widget-by-wpzoom\/dist\/images\/backend\/icon-insta.png)\n\n•\n\n[Follow](https:\/\/instagram.com\/?ref=badge)\n\nNew Post on mezze & tapas today. Croatian Manestra - Minestrone's Croatian Cousin⁠ ⁠ Croatian Manestra is influenced by Italian Minestrone, as well as Slavic and Balkan cuisines. This flavorful stew is what I would call a ’slow food’. Take your time with it and you will be rewarded with a delicious treat. The effort isn’t hard, and most of the time is unattended.⁠ ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile!⁠\n\n5 years ago\n\n[View on Instagram](https:\/\/www.instagram.com\/p\/CK1gTfBHBk0\/) \\|\n\n8\/9\n\n![New Post on mezze & tapas today. Vegetarian Bolognese Sauce⁠ ⁠ Vegetarian Bolognese Sauce - Updating a Classic with a few simple changes. Find a way to replace the texture of the meat (mushrooms and red lentils), replace the fat from the meat (extra olive oil) and get that slow cooked flavor (caramelized tomato paste). The changes are easy and the results are delicious! Try it and create your own new classic⁠ ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile!⁠]()\n\n![](https:\/\/mezzeandtapas.com\/wp-content\/plugins\/instagram-widget-by-wpzoom\/dist\/images\/backend\/icon-insta.png)\n\n•\n\n[Follow](https:\/\/instagram.com\/?ref=badge)\n\nNew Post on mezze & tapas today. Vegetarian Bolognese Sauce⁠ ⁠ Vegetarian Bolognese Sauce - Updating a Classic with a few simple changes. Find a way to replace the texture of the meat (mushrooms and red lentils), replace the fat from the meat (extra olive oil) and get that slow cooked flavor (caramelized tomato paste). The changes are easy and the results are delicious! Try it and create your own new classic⁠ ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile!⁠\n\n5 years ago\n\n[View on Instagram](https:\/\/www.instagram.com\/p\/CKg4tAEMMoi\/) \\|\n\n9\/9\n\n[View on Instagram](https:\/\/instagram.com\/mezze_and_tapas?ref=badge)\n\n### Categories\n- [Appetizer](https:\/\/mezzeandtapas.com\/topics\/recipes-courses\/recipes-appetizers\/)\n- [Art](https:\/\/mezzeandtapas.com\/topics\/culture\/art\/)\n- [Breakfast](https:\/\/mezzeandtapas.com\/topics\/recipes-courses\/recipes-breakfast\/)\n- [Budget Friendly](https:\/\/mezzeandtapas.com\/topics\/quick-easy\/recipes-budget-friendly\/)\n- [Community](https:\/\/mezzeandtapas.com\/topics\/community\/)\n- [Courses](https:\/\/mezzeandtapas.com\/topics\/recipes-courses\/)\n- [Dairy Free](https:\/\/mezzeandtapas.com\/topics\/diet\/recipes-dairy-free\/)\n- [Desserts](https:\/\/mezzeandtapas.com\/topics\/recipes-courses\/recipes-desserts\/)\n- [Diet](https:\/\/mezzeandtapas.com\/topics\/diet\/)\n- [Drinks](https:\/\/mezzeandtapas.com\/topics\/recipes-courses\/recipe-drinks\/)\n- [Egg Free](https:\/\/mezzeandtapas.com\/topics\/diet\/recipe-egg-free\/)\n- [Fall](https:\/\/mezzeandtapas.com\/topics\/season\/recipes-fall\/)\n- [Gluten Free](https:\/\/mezzeandtapas.com\/topics\/diet\/recipes-gluten-free\/)\n- [Holiday](https:\/\/mezzeandtapas.com\/topics\/season\/recipes-holiday\/)\n- [Instagram Recipes](https:\/\/mezzeandtapas.com\/topics\/instagram\/)\n- [Kitchen Tips](https:\/\/mezzeandtapas.com\/topics\/kitchen-tips\/)\n- [Lunch](https:\/\/mezzeandtapas.com\/topics\/recipes-courses\/recipes-lunch\/)\n- [Main Course](https:\/\/mezzeandtapas.com\/topics\/recipes-courses\/recipes-main-course\/)\n- [Meat Free](https:\/\/mezzeandtapas.com\/topics\/diet\/recipes-meat-free\/)\n- [mezze, tapas & antipasto](https:\/\/mezzeandtapas.com\/topics\/recipes-courses\/recipes-mezze-tapas-antipasto\/)\n- [Music](https:\/\/mezzeandtapas.com\/topics\/culture\/music\/)\n- [Nut Free](https:\/\/mezzeandtapas.com\/topics\/diet\/recipes-nut-free\/)\n- [Pantry Friendly](https:\/\/mezzeandtapas.com\/topics\/quick-easy\/recipes-pantry-friendly\/)\n- [Quick & Easy](https:\/\/mezzeandtapas.com\/topics\/quick-easy\/)\n- [Salad](https:\/\/mezzeandtapas.com\/topics\/recipes-courses\/recipes-salad\/)\n- [Side](https:\/\/mezzeandtapas.com\/topics\/recipes-courses\/recipes-side\/)\n- [Soups & Stews](https:\/\/mezzeandtapas.com\/topics\/recipes-courses\/recipes-soups-stews\/)\n- [Spring](https:\/\/mezzeandtapas.com\/topics\/season\/recipe-spring\/)\n- [Summer](https:\/\/mezzeandtapas.com\/topics\/season\/recipes-summer\/)\n- [Travel](https:\/\/mezzeandtapas.com\/topics\/culture\/travel\/)\n- [Weeknight Dinner](https:\/\/mezzeandtapas.com\/topics\/quick-easy\/recipes-weeknight-dinner\/)\n- [Winter](https:\/\/mezzeandtapas.com\/topics\/season\/recipes-winter\/)\n\n### Recent Posts\n- [Turkish Red Lentil Soup: A Simple and Affordable Nutritional Powerhouse](https:\/\/mezzeandtapas.com\/red-lentil-soup\/)\n- [Ekmek Kataifi – Amazing Greek Dessert That Is Enchantingly Delicious](https:\/\/mezzeandtapas.com\/ekmek-kataifi\/)\n- [No-Bread Eggplant Parmesan: Easy and Awesome Italian Classic](https:\/\/mezzeandtapas.com\/no-bread-eggplant-parmesan\/)\n- [Tuna Steaks with Lemon Caper Sauce: Simple and Elegant](https:\/\/mezzeandtapas.com\/tuna-steaks-with-lemon-caper-sauce\/)\n- [Spanish Inspired Tuna Sandwich — New Spin on a Classic](https:\/\/mezzeandtapas.com\/spanish-inspired-tuna-sandwich\/)\n\n- [instagram](https:\/\/www.instagram.com\/mezze_and_tapas\/ \"Instagram\")\n- [facebook](https:\/\/fb.me\/mezzeandtapas \"Facebook\")\n- [pinterest](https:\/\/pinterest.com\/mezzeandtapas \"Default Label\")\n\nThanks for subscribing\\!\n\n- [Privacy Policy](https:\/\/mezzeandtapas.com\/privacy-policy\/)\n- [Comment Policy](https:\/\/mezzeandtapas.com\/comment-policy\/)\n- [photo & recipe policy](https:\/\/mezzeandtapas.com\/photo-recipe-policy\/)\n- [Reviews & Affiliate Program](https:\/\/mezzeandtapas.com\/reviews-and-affiliate-program\/)\n\n© 2018-2024 mezze & tapas All Rights Reserved. — Designed by [WPZOOM](https:\/\/www.wpzoom.com\/)\n\nmezze & tapas is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.\n\nThanks for joining the mezze & tapas community\\!","attrs_readable_markdown":"For today’s post we’re going to focus on Ekmek Kataifi — a Greek\/Turkish dessert that marries sweet and creamy and crunchy all in one dish. It is a fabulous dessert, but it is a bit of a project to prepare. Nothing is really hard, but it does take some time and patience. I assure you though, the payoff is worth it\\!\n\nI love living in [Charleston](https:\/\/charleston.com\/). It is a beautiful city, right on the ocean, with wonderful people. Oh – and the weather is not bad either. But one thing that I miss from living in the northeast is the variety of different ethnic restaurants. Turkish, Indian, Korean, Ethiopian, Tapas, Moroccan, Brazilian, Dominican, Hungarian, you name it. I miss being able to have papusas for lunch and curry for dinner. Sure, you can find the standard Italian restaurants here, but they are good not great.) Also lots of Mexican restaurants, and of course our local “Low Country Cuisine”. But sometimes I miss the variety\n\n![Ekmek Kataifi — a Greek\/Turkish dessert that marries sweet and creamy and crunchy with a hint of lemon and honey all in one dish.](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-21-1024x683.jpg)\n\nOn a recent trip to New York City, the Elegant Baker and I were able to scratch that itch. We had terrific tapas, top flight Italian, neighborhood Dominican and Middle Eastern food. None of that is really available in our new home town.\n\nThe Middle Eastern food, in particular, was outstanding. The restaurant that we were at ([Shalel](https:\/\/shalel.kitchen\/)), specializes in Middle Eastern and Mediterranean food. , As a result, so we were also able to get some Turkish and Greek dishes as well. And this is where today’s post begins — with the dessert I had to end that meal in NYC.\n\n### **What is Ekmek Kataifi?**\nEkmek Kataifi is a delightful layered dessert that blends crispy pastry, creamy custard, and airy whipped cream. It’s soaked in a sweet syrup and topped with nuts – a little something for everybody. This treat has roots in Turkish cuisine but has become a beloved staple in Greek households and beyond. It’s a perfect example of how Mediterranean desserts can be both indulgent and refreshing. Do not confuse it with the other more well known [Greek Dessert.](https:\/\/mezzeandtapas.com\/pistachio-baklava\/)\n\nEkmek Kataifi traces its roots to the Ottoman Empire in the 14th century. It began as a simple bread pudding using stale bread soaked in syrup and topped with clotted cream. In fact the dessert takes its name from the Turkish word for break – “ekmek”. This Turkish “ekmek kadayifi” was a practical way to use leftovers, flavored with nuts and spices.\n\nBy the 19th century, [Greek cuisine](https:\/\/spicestoryteller.com\/the-history-behind-greek-cuisine-a-culinary-journey-through-time\/) absorbed Ottoman influences during 400 years of occupation. The recipe adapted to include kataifi pastry—a shredded phyllo dough from the Middle East—instead of bread. This shift made it lighter and crispier. In the early 20th- century Nikos Tselementes, introduced custard and whipped cream layers. Tselementes’ 1910 cookbook modernized Greek desserts, turning Ekmek Kataifi into a three-layered treat. Over time, regional variations emerged. Crete added vanilla ice cream, while Turkey kept it bread-based.\n\n### **Key Ingredients for Ekmek Kataifi**\nToday, Ekmek Kataifi is a versatile dessert enjoyed year-round. It’s especially popular in summer for its refreshing layers. In Greece, it’s a holiday favorite at Easter or family celebrations, served in large pans to feed crowds. It’s often made ahead, as flavors improve overnight, making it ideal for parties. In Turkey, it’s part of Ramadan feasts, topped with kaymak (clotted cream). Globally, it’s a restaurant hit in Greek and Turkish eateries. Sometimes is served in idividually portioned in glasses for elegance, as it was when I had it in NYC.\n\nEkmek Kataifi features simple, accessible ingredients that create its signature layers:\n\n**Kataifi Pastry**: Shredded phyllo dough forms the crispy base, baked until golden.\n\n**Syrup**: Made from sugar, water, lemon juice, and sometimes cinnamon or honey for sweetness and aroma.\n\n**Custard (Pastry Cream)**: Milk, eggs, sugar, cornstarch or semolina, and vanilla for a thick, creamy middle layer. Semolina is more traditional, but cornstarch is more accessible. Use either, but my recipe uses cornstarch.\n\n**Whipped Cream**: Heavy cream whipped with sugar for the light, airy topping.\n\n**Nuts**: Pistachios, almonds, or walnuts, chopped and sprinkled on top for crunch.\n\n**Butter**: Melted to coat the kataifi for richness.\n\nWhen assembled, there are four major parts to Ekmek Kataifi — a Kataifi Dough Base, a Syrup, a Custard, and Whipped Cream. Making each is a sub-task in putting the whole dessert together. The final sub-task is assembling the entire dessert and dressing it up a bit. There is a bit of wait time involved in making this as well. Different elements need to cool or chill, so there is lag between some of the tasks. With that said, let’s jump in.\n\n### **The Syrup**\nWe’ll start with the syrup. This gets poured over the the Kataifi dough later, but it is essential that it is fully cooled to room temperature first. By making it first, you can allow plenty of time for it to cool before using.\n\nYou’ll need two cups each of water and granulated sugar. Also the juice of half a lemon, a cinnamon stick and 1\/4 cup of honey.\n\nPlace all the ingredients in a pan and put on the stovetop to heat. As it begins to heat, whisk it all together until the sugar and honey are fully dissolved. You can bring to a boil if you’d like — but it is not strictly necessary. The sugar should be fully absorbed by the water before you get to that point.\n\nOnce all the sugars have dissolved into solution and you have a syrup, remove from the heat and let stand at room temperature for several hours. You need the syrup to cool fully for a crunchy Ekmek Kataifi base.\n\n### **Kataifi Dough Base**\nIn US supermarkets, kataifi dough is usually sold as shredded [phyllo dough](https:\/\/mezzeandtapas.com\/spanakopita-spirals\/). They are essentially one and the same thing. I usually been able to find it easily wherever I’ve lived. But not here — I had difficulty finding shredded phyllo dough in my local area. Went to four different grocery stores, and came up dry (I told you Charleston doesn’t do world cuisine!). So I ended up making my own. Seemed simple enough — I watched this video here — and gave it a whirl. However, I do not expect you to make your own kataifi dough. My recipe assumes you’ve bought the store bought stuff.\n\nThe biggest key to success with the store bought stuff is to let it thaw, overnight, in the fridge. No counter top for an hour. No microwave. Don’t shortcut this, or you’ll likely end up with dough that is either too wet and soggy or too dry.\n\nOnce thawed, you want to gently tease the large mass of dough apart into a light pile of fluffy dough. Spread it out in the bottom of a 9”x13” baking dish. I like glass because you can see the layers through the glass and I find it oddly satisfying. Spread out a 1\/2 cup of chopped nuts on the dough, and soak it all with your melted butter. Pop it in the oven and cook for about 20 minutes until golden brown.\n\nHave your syrup ready to go when the kataifi dough comes out of the oven. You want to add the cooled syrup to the hot dough. This helps be sure you end up with a crispy bottom layer.\n\n### **Pastry Cream\/Custard**\nAlthough not very hard, the pastry cream may be the trickiest part of the whole dish. Any time you have eggs and heat in the same place, you run the risk of making scrambled eggs. That is not the aim here. Take your time, be patient, and don’t stop whisking. You’ll get it.\n\nStart by combining the egg yolks, corns starch and about 1\/4 cup of sugar. Whisk it until it all comes together as a single yellow slurry. As you whisk, it may not look like it will all come together because it will look dry at first. Just keep mixing until the mixture is thick and combined. If for some reason, it just isn’t coming together, you can add a few drops of whole milk to bring it together. When the egg part is a uniform color and texture, it’s done, so set aside at room temperature while you work on the next step.\n\n![Blending Eggs Cornstarch and Sugar](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-5-1024x768.jpg)\n\nCombine the milk and remaining sugar in a medium saucepan over medium heat. Bring to a simmer, but do not let boil. Whisk until you are sure the sugar is fully dissolved, then turn off the heat.\n\nUsing a ladle or a measuring cup, take about 1\/2 cup of the milk and sugar mixture that we’ll use to temper the eggs. Tempering means gently raising the temperature of the egg yolks without cooking them. Pour the warm milk and sugar mixture in a slow and steady stream into the egg yolk and cornstarch mixture, whisking the entire time. Keep the egg mixture moving so it doesn’t scramble.\n\n![Tempering Eggs for Custard](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-8-1024x683.jpg)\n\n### **Finishing the Custard**\nOnce you have slowly mixed the half cup milk mixture into the eggs, now we want to slowly add the egg mixture into the milk mixture. I like to pour the mixture back into the saucepan through a fine mesh strainer, to capture any egg yolk solids that may have formed during tempering. You also want to be whisking as the egg mixture comes back into the milk mixture.\n\nNow we turn it into custard. Return the saucepan to a medium heat, and continue to whisk constantly. The mixture may seem a bit foamy on the surface at first, but it will change. Keep whisking and the mixture will begin to thicken quickly and large bubbles will begin to burst on the surface. This usually takes about 5–10 minutes.\n\nKeep whisking and let the bubbles burst for about 20 seconds. The mixture will thicken into a custard- or pudding-like consistency. Remove from the heat and whisk in butter, vanilla extract, and a pinch of salt.\n\nSet aside to cool for about 10 minutes. Then transfer the custard from the saucepan to a heatproof bowl. Place a piece of plastic wrap or parchment directly on the surface of the custard. This prevents a skin from forming as it cools. Refrigerate for at least 3 hours, and up to 24 hours, before assembling the Ekmek Kataifi.\n\n### **Whipped Cream**\nI like to make the whipped cream just before final assembly. It doesn’t really need to set up before you use it. It does benefit from time chilling with the fully assembled Ekmek Kataifi, but you don’t need to wait after you whip it.\n\nTo make the whipped cream, I generally chill my work bowl in the freezer for about 10 minutes before adding the cream. The cold bowl helps to ensure a successful whipped cream. Once the bowl comes out of the freezer, add the heavy cream.\n\n![Whipped Cream with Stiff Peaks](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-18-1024x683.jpg)\n\nStart the mixer on a low to medium speed for a minute or so. This keeps the cream from sloshing out of the bowl and all over your kitchen counter. You will see the cream start to become a bit more jell-o like in its consistency. At that point, you can increase the mixer’s speed to high.\n\nAs soft peaks begin to form (small mounds of cream that flop over on themselves) turn the mixer off. Scrape down the sides of the bowl, and add the confectionery sugar and vanilla extract. Turn the mixer back on high to incorporate the new ingredients. Continue beating until stiff peaks form in the whipped cream (pointy peaks that retain their shape when you remove the mixing paddles.)\n\n### **Final Assembly** of Ekmek Kataifi\nIt’s time to put the Ekmek Kataifi together. Bring together the kataifi base, the custard and the whipped cream. Start by spreading the custard evenly over the kataifi base. Get as close to the edges as you can, and aim for an even thickness throughout. Next layer the whipped cream evenly over the top of the custard. Be careful not to mix the two layers together. You want them as distinct layers. And again, get as close to the edges as you can, and aim for an even thickness throughout.\n\nNow that it is together, you get to dress it up a bit. Here is where you can get a bit creative. In some places, it is more traditional to have a row of straight lines in the whipped cream. This can be achieved by gently dragging the tips of a fork through the whipped cream. Others go for the ‘messy’ look and leave the whipped cream a bit shaggy. I like to smooth the top of the whipped cream before I add my garnish. Do what you feel like — this is your Ekmek Kataifi.\n\nAfter you have dressed your whipped cream to your satisfaction, gently sprinkle a teaspoon of ground cinnamon over the top. Then add the half cup of chopped pistachios. There you have it – Ekmek Kataifi\\!\n\nNow comes the hardest part — put it in the fridge and let is sit for at least two hours. This allows all the creams and custards to firm up a bit more. That in turn makes it much less messy and more attractive when you finally cut into it.\n\n### **Give It A Go**\nAfter the wait, your patience will be rewarded with a heavenly dessert. If it feels daunting to make, it isn’t really. Patience is your friend, but the payoff is worth it.\n\nOne of Ekmek Kataifi’s other benefits (besides the great taste) is its make-ahead nature—store in the fridge for 5 days or freeze the base.\n\nIt is also surprisingly versatile. Feel free to swap your favorite nuts for example. Or try ice cream instead of whipped cream.\n\nNo mater how you make it — I think you’ll love it.\n\n![Ekmek Kataifi — a Greek\/Turkish dessert that marries sweet and creamy and crunchy with a hint of lemon and honey all in one dish.](https:\/\/mezzeandtapas.com\/wp-content\/uploads\/2025\/09\/Ekmek-Kataifi-22-150x150.jpg)\n\nCourse: Dessert\n\nCuisine: Greek, Mediterranean\n\nKeyword: Almond, Cinnamon, cream, Phyllo, Pistachio\n\nServings: 24\n\n[Print Recipe](https:\/\/mezzeandtapas.com\/wprm_print\/ekmek-kataifi)\n\n#### Syrup\n- 2 cups water\n- 2 cups sugar\n- Juice and peel of 1\/2 a lemon\n- 1 stick cinnamon\n- 1\/4 cup honey\n\n#### Kataifi Dough\n- 1 package of shredded phyllo Doug\n- 1\/4 cup almonds chopped\n- 1\/4 cup pistachios chopped\n- 1\/2 cup unsalted butter, melted (4 oz or 1 stick)\n\n#### Custard\n- 3 cup whole milk\n- 3\/4 cup granulated sugar divided\n- 6 egg yolks\n- 1\/4 cup cornstarch\n- 2 TBSP unsalted butter room temperature\n- 1 1\/2 tsp vanilla extract\n- 1\/4 tsp kosher salt\n\n#### Whipped Cream\n- 2 cups heavy cream\n- 1\/2 cup confectioners sugar\n- 1 tsp vanilla extract\n\n#### Assembly\n- 1 tsp ground cinnamon\n- 1\/2 cup chopped pistachios\n\n#### Syrup\n- Place all the ingredients in a medium sized sauce pan\n- Heat over medium heat on the stovetop\n- As small bubbles begin to form, start whisking.\n- Continue whisking until all of the sugar and honey have been absorbed into the syrup.\n- Remove from heat and let cool until syrup reaches room temperature, about 1 1\/2 hours.\n- Set aside for use later\n\n#### Kataifi Layer\n- Preheat oven to 350ºF\n- Spray the bottom and sides of a 9×13 pan with a good quality cooking spray\n- Gently tease apart the strands of the thawed phyllo dough to eliminate knots and lumps. You want to end up with a fluffy pile\n- &#3;&#22;&#22;Spread about half of the kataifi strands out in the baking dish\n- Sprinkle the nuts over the top of the dough in the baking dish\n- Spread the remaining kataifi dough out over the nuts\n- Pour the melted butter over the dough, trying to be as even as you can\n- Using your hands, gently mix around the strands of kataifi to help evenly spread the butter\n- Place in the oven to bake for 20 minutes or until kataifi is golden brown\n- Immediately after the kataifi comes out of the oven, pour the syrup over the toasted dough\n- It is important this happens while the dough is hot, and the syrup is a room temperature to help ensure a crispy kataifi in the finished dish.\n- Let rest at room temperature for several hours for the dough and syrup to fully combine before topping with the pastry cream.\n\n#### Custard\n- In a large heatproof bowl whisk the egg yolks, 1\/4 cup sugar and cornstarch together until fully combined.\n- In a sauce pan, mix the milk and remaining sugar. Bring to a simmer over medium heat, but do not let boil. Be sure the sugar is fully dissolved, then turn off the heat.\n- Temper the eggs by slowly adding ladle (about 1\/2 cup) of the warm milk mixture to the eggs mixture while whisking continuously. You do not want the eggs to cook, or they will become scrambled eggs.\n- For the next step, use a fine mesh strainer. Pour the egg mixture through it to strain out any egg yolk solids that may have formed during tempering.\n- With a slow but steady stream, gradually pour the tempered egg mixture back into the milk mixture, whisking constantly.\n- Return the saucepan to medium heat, and continue to whisk as the mixture thickens.\n- The custard should develop a thick, smooth and glossy consistency in about 5 – 10 minutes. Continue to whisk throughout.\n- Whisk in butter, vanilla extract, and kosher salt.\n- Pour custard into a clean bowl and cover with plastic wrap, pressing it directly on to the custard surface to prevent a skin from forming on the custard. Be sure the plastic wrap is touching the entire surface .\n- Refrigerate for at least 2 hours, and up to overnight to set.\n\n#### Whipped Cream\n- In the bowl of a stand mixer, (or for a hand mixer), add the heavy cream\n- Begin beating on a medium speed for about a minute, until cream becomes less liquid.\n- Increase speed to high and beat for a minute\n- Stop and scrape down the sides of the bowl\n- Add sugar and vanilla and beat on high again\n- Continue to beat until stiff peaks form in the cream.\n\n#### Final Assembly\n- Set the baking dish with the kataifi dough and syrup mixture out\n- Take the custard and spread evenly over the top of the kataifi dough\n- Spread the whipped cream evenly over the top of the custard\n- Garnish with light sprinkle of ground cinnamon and chopped pistachios.\n- Place in the refrigerator and let set for at least two hours before cutting and serving.\n\nNote: The written instructions are for a single 9”x13” baking pan, but the photos for my version show two 8”x8” baking pans. Either way will work, as will small individual glass bowls or cups.\n\nIf you have a candy thermometer, it is the most accurate way to know when the custard is done. The custard is done when the temperature reaches 185–190°F (85–88°C).\n\nEkmek Kataifi will keep covered with plastic wrap and stored in the refrigerator for up to 5 days. It does not freeze well.","meta_canonical":null}

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Boilerpipe Text	For today’s post we’re going to focus on Ekmek Kataifi — a Greek/Turkish dessert that marries sweet and creamy and crunchy all in one dish. It is a fabulous dessert, but it is a bit of a project to prepare. Nothing is really hard, but it does take some time and patience. I assure you though, the payoff is worth it! I love living in Charleston . It is a beautiful city, right on the ocean, with wonderful people. Oh – and the weather is not bad either. But one thing that I miss from living in the northeast is the variety of different ethnic restaurants. Turkish, Indian, Korean, Ethiopian, Tapas, Moroccan, Brazilian, Dominican, Hungarian, you name it. I miss being able to have papusas for lunch and curry for dinner. Sure, you can find the standard Italian restaurants here, but they are good not great.) Also lots of Mexican restaurants, and of course our local “Low Country Cuisine”. But sometimes I miss the variety On a recent trip to New York City, the Elegant Baker and I were able to scratch that itch. We had terrific tapas, top flight Italian, neighborhood Dominican and Middle Eastern food. None of that is really available in our new home town. The Middle Eastern food, in particular, was outstanding. The restaurant that we were at ( Shalel ), specializes in Middle Eastern and Mediterranean food. , As a result, so we were also able to get some Turkish and Greek dishes as well. And this is where today’s post begins — with the dessert I had to end that meal in NYC. What is Ekmek Kataifi? Ekmek Kataifi is a delightful layered dessert that blends crispy pastry, creamy custard, and airy whipped cream. It’s soaked in a sweet syrup and topped with nuts – a little something for everybody. This treat has roots in Turkish cuisine but has become a beloved staple in Greek households and beyond. It’s a perfect example of how Mediterranean desserts can be both indulgent and refreshing. Do not confuse it with the other more well known Greek Dessert. Ekmek Kataifi traces its roots to the Ottoman Empire in the 14th century. It began as a simple bread pudding using stale bread soaked in syrup and topped with clotted cream. In fact the dessert takes its name from the Turkish word for break – “ekmek”. This Turkish “ekmek kadayifi” was a practical way to use leftovers, flavored with nuts and spices. By the 19th century, Greek cuisine absorbed Ottoman influences during 400 years of occupation. The recipe adapted to include kataifi pastry—a shredded phyllo dough from the Middle East—instead of bread. This shift made it lighter and crispier. In the early 20th- century Nikos Tselementes, introduced custard and whipped cream layers. Tselementes’ 1910 cookbook modernized Greek desserts, turning Ekmek Kataifi into a three-layered treat. Over time, regional variations emerged. Crete added vanilla ice cream, while Turkey kept it bread-based. Key Ingredients for Ekmek Kataifi Today, Ekmek Kataifi is a versatile dessert enjoyed year-round. It’s especially popular in summer for its refreshing layers. In Greece, it’s a holiday favorite at Easter or family celebrations, served in large pans to feed crowds. It’s often made ahead, as flavors improve overnight, making it ideal for parties. In Turkey, it’s part of Ramadan feasts, topped with kaymak (clotted cream). Globally, it’s a restaurant hit in Greek and Turkish eateries. Sometimes is served in idividually portioned in glasses for elegance, as it was when I had it in NYC. Ekmek Kataifi features simple, accessible ingredients that create its signature layers: Kataifi Pastry : Shredded phyllo dough forms the crispy base, baked until golden. Syrup : Made from sugar, water, lemon juice, and sometimes cinnamon or honey for sweetness and aroma. Custard (Pastry Cream) : Milk, eggs, sugar, cornstarch or semolina, and vanilla for a thick, creamy middle layer. Semolina is more traditional, but cornstarch is more accessible. Use either, but my recipe uses cornstarch. Whipped Cream : Heavy cream whipped with sugar for the light, airy topping. Nuts : Pistachios, almonds, or walnuts, chopped and sprinkled on top for crunch. Butter : Melted to coat the kataifi for richness. When assembled, there are four major parts to Ekmek Kataifi — a Kataifi Dough Base, a Syrup, a Custard, and Whipped Cream. Making each is a sub-task in putting the whole dessert together. The final sub-task is assembling the entire dessert and dressing it up a bit. There is a bit of wait time involved in making this as well. Different elements need to cool or chill, so there is lag between some of the tasks. With that said, let’s jump in. The Syrup We’ll start with the syrup. This gets poured over the the Kataifi dough later, but it is essential that it is fully cooled to room temperature first. By making it first, you can allow plenty of time for it to cool before using. You’ll need two cups each of water and granulated sugar. Also the juice of half a lemon, a cinnamon stick and 1/4 cup of honey. Place all the ingredients in a pan and put on the stovetop to heat. As it begins to heat, whisk it all together until the sugar and honey are fully dissolved. You can bring to a boil if you’d like — but it is not strictly necessary. The sugar should be fully absorbed by the water before you get to that point. Once all the sugars have dissolved into solution and you have a syrup, remove from the heat and let stand at room temperature for several hours. You need the syrup to cool fully for a crunchy Ekmek Kataifi base. Kataifi Dough Base In US supermarkets, kataifi dough is usually sold as shredded phyllo dough . They are essentially one and the same thing. I usually been able to find it easily wherever I’ve lived. But not here — I had difficulty finding shredded phyllo dough in my local area. Went to four different grocery stores, and came up dry (I told you Charleston doesn’t do world cuisine!). So I ended up making my own. Seemed simple enough — I watched this video here — and gave it a whirl. However, I do not expect you to make your own kataifi dough. My recipe assumes you’ve bought the store bought stuff. The biggest key to success with the store bought stuff is to let it thaw, overnight, in the fridge. No counter top for an hour. No microwave. Don’t shortcut this, or you’ll likely end up with dough that is either too wet and soggy or too dry. Once thawed, you want to gently tease the large mass of dough apart into a light pile of fluffy dough. Spread it out in the bottom of a 9”x13” baking dish. I like glass because you can see the layers through the glass and I find it oddly satisfying. Spread out a 1/2 cup of chopped nuts on the dough, and soak it all with your melted butter. Pop it in the oven and cook for about 20 minutes until golden brown. Have your syrup ready to go when the kataifi dough comes out of the oven. You want to add the cooled syrup to the hot dough. This helps be sure you end up with a crispy bottom layer. Pastry Cream/Custard Although not very hard, the pastry cream may be the trickiest part of the whole dish. Any time you have eggs and heat in the same place, you run the risk of making scrambled eggs. That is not the aim here. Take your time, be patient, and don’t stop whisking. You’ll get it. Start by combining the egg yolks, corns starch and about 1/4 cup of sugar. Whisk it until it all comes together as a single yellow slurry. As you whisk, it may not look like it will all come together because it will look dry at first. Just keep mixing until the mixture is thick and combined. If for some reason, it just isn’t coming together, you can add a few drops of whole milk to bring it together. When the egg part is a uniform color and texture, it’s done, so set aside at room temperature while you work on the next step. Combine the milk and remaining sugar in a medium saucepan over medium heat. Bring to a simmer, but do not let boil. Whisk until you are sure the sugar is fully dissolved, then turn off the heat. Using a ladle or a measuring cup, take about 1/2 cup of the milk and sugar mixture that we’ll use to temper the eggs. Tempering means gently raising the temperature of the egg yolks without cooking them. Pour the warm milk and sugar mixture in a slow and steady stream into the egg yolk and cornstarch mixture, whisking the entire time. Keep the egg mixture moving so it doesn’t scramble. Finishing the Custard Once you have slowly mixed the half cup milk mixture into the eggs, now we want to slowly add the egg mixture into the milk mixture. I like to pour the mixture back into the saucepan through a fine mesh strainer, to capture any egg yolk solids that may have formed during tempering. You also want to be whisking as the egg mixture comes back into the milk mixture. Now we turn it into custard. Return the saucepan to a medium heat, and continue to whisk constantly. The mixture may seem a bit foamy on the surface at first, but it will change. Keep whisking and the mixture will begin to thicken quickly and large bubbles will begin to burst on the surface. This usually takes about 5–10 minutes. Keep whisking and let the bubbles burst for about 20 seconds. The mixture will thicken into a custard- or pudding-like consistency. Remove from the heat and whisk in butter, vanilla extract, and a pinch of salt. Set aside to cool for about 10 minutes. Then transfer the custard from the saucepan to a heatproof bowl. Place a piece of plastic wrap or parchment directly on the surface of the custard. This prevents a skin from forming as it cools. Refrigerate for at least 3 hours, and up to 24 hours, before assembling the Ekmek Kataifi. Whipped Cream I like to make the whipped cream just before final assembly. It doesn’t really need to set up before you use it. It does benefit from time chilling with the fully assembled Ekmek Kataifi, but you don’t need to wait after you whip it. To make the whipped cream, I generally chill my work bowl in the freezer for about 10 minutes before adding the cream. The cold bowl helps to ensure a successful whipped cream. Once the bowl comes out of the freezer, add the heavy cream. Start the mixer on a low to medium speed for a minute or so. This keeps the cream from sloshing out of the bowl and all over your kitchen counter. You will see the cream start to become a bit more jell-o like in its consistency. At that point, you can increase the mixer’s speed to high. As soft peaks begin to form (small mounds of cream that flop over on themselves) turn the mixer off. Scrape down the sides of the bowl, and add the confectionery sugar and vanilla extract. Turn the mixer back on high to incorporate the new ingredients. Continue beating until stiff peaks form in the whipped cream (pointy peaks that retain their shape when you remove the mixing paddles.) Final Assembly of Ekmek Kataifi It’s time to put the Ekmek Kataifi together. Bring together the kataifi base, the custard and the whipped cream. Start by spreading the custard evenly over the kataifi base. Get as close to the edges as you can, and aim for an even thickness throughout. Next layer the whipped cream evenly over the top of the custard. Be careful not to mix the two layers together. You want them as distinct layers. And again, get as close to the edges as you can, and aim for an even thickness throughout. Now that it is together, you get to dress it up a bit. Here is where you can get a bit creative. In some places, it is more traditional to have a row of straight lines in the whipped cream. This can be achieved by gently dragging the tips of a fork through the whipped cream. Others go for the ‘messy’ look and leave the whipped cream a bit shaggy. I like to smooth the top of the whipped cream before I add my garnish. Do what you feel like — this is your Ekmek Kataifi. After you have dressed your whipped cream to your satisfaction, gently sprinkle a teaspoon of ground cinnamon over the top. Then add the half cup of chopped pistachios. There you have it – Ekmek Kataifi! Now comes the hardest part — put it in the fridge and let is sit for at least two hours. This allows all the creams and custards to firm up a bit more. That in turn makes it much less messy and more attractive when you finally cut into it. Give It A Go After the wait, your patience will be rewarded with a heavenly dessert. If it feels daunting to make, it isn’t really. Patience is your friend, but the payoff is worth it. One of Ekmek Kataifi’s other benefits (besides the great taste) is its make-ahead nature—store in the fridge for 5 days or freeze the base. It is also surprisingly versatile. Feel free to swap your favorite nuts for example. Or try ice cream instead of whipped cream. No mater how you make it — I think you’ll love it. Course: Dessert Cuisine: Greek, Mediterranean Keyword: Almond, Cinnamon, cream, Phyllo, Pistachio Servings: 24 Print Recipe Syrup 2 cups water 2 cups sugar Juice and peel of 1/2 a lemon 1 stick cinnamon 1/4 cup honey Kataifi Dough 1 package of shredded phyllo Doug 1/4 cup almonds chopped 1/4 cup pistachios chopped 1/2 cup unsalted butter, melted (4 oz or 1 stick) Custard 3 cup whole milk 3/4 cup granulated sugar divided 6 egg yolks 1/4 cup cornstarch 2 TBSP unsalted butter room temperature 1 1/2 tsp vanilla extract 1/4 tsp kosher salt Whipped Cream 2 cups heavy cream 1/2 cup confectioners sugar 1 tsp vanilla extract Assembly 1 tsp ground cinnamon 1/2 cup chopped pistachios Syrup Place all the ingredients in a medium sized sauce pan Heat over medium heat on the stovetop As small bubbles begin to form, start whisking. Continue whisking until all of the sugar and honey have been absorbed into the syrup. Remove from heat and let cool until syrup reaches room temperature, about 1 1/2 hours. Set aside for use later Kataifi Layer Preheat oven to 350ºF Spray the bottom and sides of a 9×13 pan with a good quality cooking spray Gently tease apart the strands of the thawed phyllo dough to eliminate knots and lumps. You want to end up with a fluffy pile Spread about half of the kataifi strands out in the baking dish Sprinkle the nuts over the top of the dough in the baking dish Spread the remaining kataifi dough out over the nuts Pour the melted butter over the dough, trying to be as even as you can Using your hands, gently mix around the strands of kataifi to help evenly spread the butter Place in the oven to bake for 20 minutes or until kataifi is golden brown Immediately after the kataifi comes out of the oven, pour the syrup over the toasted dough It is important this happens while the dough is hot, and the syrup is a room temperature to help ensure a crispy kataifi in the finished dish. Let rest at room temperature for several hours for the dough and syrup to fully combine before topping with the pastry cream. Custard In a large heatproof bowl whisk the egg yolks, 1/4 cup sugar and cornstarch together until fully combined. In a sauce pan, mix the milk and remaining sugar. Bring to a simmer over medium heat, but do not let boil. Be sure the sugar is fully dissolved, then turn off the heat. Temper the eggs by slowly adding ladle (about 1/2 cup) of the warm milk mixture to the eggs mixture while whisking continuously. You do not want the eggs to cook, or they will become scrambled eggs. For the next step, use a fine mesh strainer. Pour the egg mixture through it to strain out any egg yolk solids that may have formed during tempering. With a slow but steady stream, gradually pour the tempered egg mixture back into the milk mixture, whisking constantly. Return the saucepan to medium heat, and continue to whisk as the mixture thickens. The custard should develop a thick, smooth and glossy consistency in about 5 – 10 minutes. Continue to whisk throughout. Whisk in butter, vanilla extract, and kosher salt. Pour custard into a clean bowl and cover with plastic wrap, pressing it directly on to the custard surface to prevent a skin from forming on the custard. Be sure the plastic wrap is touching the entire surface . Refrigerate for at least 2 hours, and up to overnight to set. Whipped Cream In the bowl of a stand mixer, (or for a hand mixer), add the heavy cream Begin beating on a medium speed for about a minute, until cream becomes less liquid. Increase speed to high and beat for a minute Stop and scrape down the sides of the bowl Add sugar and vanilla and beat on high again Continue to beat until stiff peaks form in the cream. Final Assembly Set the baking dish with the kataifi dough and syrup mixture out Take the custard and spread evenly over the top of the kataifi dough Spread the whipped cream evenly over the top of the custard Garnish with light sprinkle of ground cinnamon and chopped pistachios. Place in the refrigerator and let set for at least two hours before cutting and serving. Note: The written instructions are for a single 9”x13” baking pan, but the photos for my version show two 8”x8” baking pans. Either way will work, as will small individual glass bowls or cups. If you have a candy thermometer, it is the most accurate way to know when the custard is done. The custard is done when the temperature reaches 185–190°F (85–88°C). Ekmek Kataifi will keep covered with plastic wrap and stored in the refrigerator for up to 5 days. It does not freeze well.
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It is a fabulous dessert, but it is a bit of a project to prepare. Nothing is really hard, but it does take some time and patience. I assure you though, the payoff is worth it\! I love living in [Charleston](https://charleston.com/). It is a beautiful city, right on the ocean, with wonderful people. Oh – and the weather is not bad either. But one thing that I miss from living in the northeast is the variety of different ethnic restaurants. Turkish, Indian, Korean, Ethiopian, Tapas, Moroccan, Brazilian, Dominican, Hungarian, you name it. I miss being able to have papusas for lunch and curry for dinner. Sure, you can find the standard Italian restaurants here, but they are good not great.) Also lots of Mexican restaurants, and of course our local “Low Country Cuisine”. But sometimes I miss the variety ![Ekmek Kataifi — a Greek/Turkish dessert that marries sweet and creamy and crunchy with a hint of lemon and honey all in one dish.](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-21-1024x683.jpg) On a recent trip to New York City, the Elegant Baker and I were able to scratch that itch. We had terrific tapas, top flight Italian, neighborhood Dominican and Middle Eastern food. None of that is really available in our new home town. The Middle Eastern food, in particular, was outstanding. The restaurant that we were at ([Shalel](https://shalel.kitchen/)), specializes in Middle Eastern and Mediterranean food. , As a result, so we were also able to get some Turkish and Greek dishes as well. And this is where today’s post begins — with the dessert I had to end that meal in NYC. ### What is Ekmek Kataifi? Ekmek Kataifi is a delightful layered dessert that blends crispy pastry, creamy custard, and airy whipped cream. It’s soaked in a sweet syrup and topped with nuts – a little something for everybody. This treat has roots in Turkish cuisine but has become a beloved staple in Greek households and beyond. It’s a perfect example of how Mediterranean desserts can be both indulgent and refreshing. Do not confuse it with the other more well known [Greek Dessert.](https://mezzeandtapas.com/pistachio-baklava/) Ekmek Kataifi traces its roots to the Ottoman Empire in the 14th century. It began as a simple bread pudding using stale bread soaked in syrup and topped with clotted cream. In fact the dessert takes its name from the Turkish word for break – “ekmek”. This Turkish “ekmek kadayifi” was a practical way to use leftovers, flavored with nuts and spices. By the 19th century, [Greek cuisine](https://spicestoryteller.com/the-history-behind-greek-cuisine-a-culinary-journey-through-time/) absorbed Ottoman influences during 400 years of occupation. The recipe adapted to include kataifi pastry—a shredded phyllo dough from the Middle East—instead of bread. This shift made it lighter and crispier. In the early 20th- century Nikos Tselementes, introduced custard and whipped cream layers. Tselementes’ 1910 cookbook modernized Greek desserts, turning Ekmek Kataifi into a three-layered treat. Over time, regional variations emerged. Crete added vanilla ice cream, while Turkey kept it bread-based. ### Key Ingredients for Ekmek Kataifi Today, Ekmek Kataifi is a versatile dessert enjoyed year-round. It’s especially popular in summer for its refreshing layers. In Greece, it’s a holiday favorite at Easter or family celebrations, served in large pans to feed crowds. It’s often made ahead, as flavors improve overnight, making it ideal for parties. In Turkey, it’s part of Ramadan feasts, topped with kaymak (clotted cream). Globally, it’s a restaurant hit in Greek and Turkish eateries. Sometimes is served in idividually portioned in glasses for elegance, as it was when I had it in NYC. Ekmek Kataifi features simple, accessible ingredients that create its signature layers: Kataifi Pastry: Shredded phyllo dough forms the crispy base, baked until golden. Syrup: Made from sugar, water, lemon juice, and sometimes cinnamon or honey for sweetness and aroma. Custard (Pastry Cream): Milk, eggs, sugar, cornstarch or semolina, and vanilla for a thick, creamy middle layer. Semolina is more traditional, but cornstarch is more accessible. Use either, but my recipe uses cornstarch. Whipped Cream: Heavy cream whipped with sugar for the light, airy topping. Nuts: Pistachios, almonds, or walnuts, chopped and sprinkled on top for crunch. Butter: Melted to coat the kataifi for richness. When assembled, there are four major parts to Ekmek Kataifi — a Kataifi Dough Base, a Syrup, a Custard, and Whipped Cream. Making each is a sub-task in putting the whole dessert together. The final sub-task is assembling the entire dessert and dressing it up a bit. There is a bit of wait time involved in making this as well. Different elements need to cool or chill, so there is lag between some of the tasks. With that said, let’s jump in. ### The Syrup We’ll start with the syrup. This gets poured over the the Kataifi dough later, but it is essential that it is fully cooled to room temperature first. By making it first, you can allow plenty of time for it to cool before using. You’ll need two cups each of water and granulated sugar. Also the juice of half a lemon, a cinnamon stick and 1/4 cup of honey. ![Lemon Honey Syrup Ingredients](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-1-1024x683.jpg) ![Lemon Honey Syrup](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-2-1024x683.jpg) Place all the ingredients in a pan and put on the stovetop to heat. As it begins to heat, whisk it all together until the sugar and honey are fully dissolved. You can bring to a boil if you’d like — but it is not strictly necessary. The sugar should be fully absorbed by the water before you get to that point. Once all the sugars have dissolved into solution and you have a syrup, remove from the heat and let stand at room temperature for several hours. You need the syrup to cool fully for a crunchy Ekmek Kataifi base. ### Kataifi Dough Base In US supermarkets, kataifi dough is usually sold as shredded [phyllo dough](https://mezzeandtapas.com/spanakopita-spirals/). They are essentially one and the same thing. I usually been able to find it easily wherever I’ve lived. But not here — I had difficulty finding shredded phyllo dough in my local area. Went to four different grocery stores, and came up dry (I told you Charleston doesn’t do world cuisine!). So I ended up making my own. Seemed simple enough — I watched this video here — and gave it a whirl. However, I do not expect you to make your own kataifi dough. My recipe assumes you’ve bought the store bought stuff. The biggest key to success with the store bought stuff is to let it thaw, overnight, in the fridge. No counter top for an hour. No microwave. Don’t shortcut this, or you’ll likely end up with dough that is either too wet and soggy or too dry. ![Kataifi Dough](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-13-1024x683.jpg) ![Preparing dough for Ekmek Kataifi](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-15-1024x683.jpg) ![Preparing dough for Ekmek Kataifi](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-14-1024x683.jpg) ![Preparing dough for Ekmek Kataifi](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-16-1024x683.jpg) Once thawed, you want to gently tease the large mass of dough apart into a light pile of fluffy dough. Spread it out in the bottom of a 9”x13” baking dish. I like glass because you can see the layers through the glass and I find it oddly satisfying. Spread out a 1/2 cup of chopped nuts on the dough, and soak it all with your melted butter. Pop it in the oven and cook for about 20 minutes until golden brown. Have your syrup ready to go when the kataifi dough comes out of the oven. You want to add the cooled syrup to the hot dough. This helps be sure you end up with a crispy bottom layer. ### Pastry Cream/Custard Although not very hard, the pastry cream may be the trickiest part of the whole dish. Any time you have eggs and heat in the same place, you run the risk of making scrambled eggs. That is not the aim here. Take your time, be patient, and don’t stop whisking. You’ll get it. Start by combining the egg yolks, corns starch and about 1/4 cup of sugar. Whisk it until it all comes together as a single yellow slurry. As you whisk, it may not look like it will all come together because it will look dry at first. Just keep mixing until the mixture is thick and combined. If for some reason, it just isn’t coming together, you can add a few drops of whole milk to bring it together. When the egg part is a uniform color and texture, it’s done, so set aside at room temperature while you work on the next step. ![Egg Yolks for Custard](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-3-1024x768.jpg) ![Ingredients for Custard](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-4-1024x768.jpg) ![Blending Eggs Cornstarch and Sugar](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-5-1024x768.jpg) Combine the milk and remaining sugar in a medium saucepan over medium heat. Bring to a simmer, but do not let boil. Whisk until you are sure the sugar is fully dissolved, then turn off the heat. ![Ingredients for Custard](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-6-1024x768.jpg) ![Ingredients for Custard](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-7-edited-scaled.jpg) Using a ladle or a measuring cup, take about 1/2 cup of the milk and sugar mixture that we’ll use to temper the eggs. Tempering means gently raising the temperature of the egg yolks without cooking them. Pour the warm milk and sugar mixture in a slow and steady stream into the egg yolk and cornstarch mixture, whisking the entire time. Keep the egg mixture moving so it doesn’t scramble. ![Tempering Eggs for Custard](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-8-1024x683.jpg) ### Finishing the Custard Once you have slowly mixed the half cup milk mixture into the eggs, now we want to slowly add the egg mixture into the milk mixture. I like to pour the mixture back into the saucepan through a fine mesh strainer, to capture any egg yolk solids that may have formed during tempering. You also want to be whisking as the egg mixture comes back into the milk mixture. Now we turn it into custard. Return the saucepan to a medium heat, and continue to whisk constantly. The mixture may seem a bit foamy on the surface at first, but it will change. Keep whisking and the mixture will begin to thicken quickly and large bubbles will begin to burst on the surface. This usually takes about 5–10 minutes. ![Preparing Custard](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-9-1024x683.jpg) ![Finshed Custard](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-11-1024x683.jpg) ![Preparing Custard](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-10-1024x683.jpg) ![Finshed Custard](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-12-1024x683.jpg) Keep whisking and let the bubbles burst for about 20 seconds. The mixture will thicken into a custard- or pudding-like consistency. Remove from the heat and whisk in butter, vanilla extract, and a pinch of salt. Set aside to cool for about 10 minutes. Then transfer the custard from the saucepan to a heatproof bowl. Place a piece of plastic wrap or parchment directly on the surface of the custard. This prevents a skin from forming as it cools. Refrigerate for at least 3 hours, and up to 24 hours, before assembling the Ekmek Kataifi. ### Whipped Cream I like to make the whipped cream just before final assembly. It doesn’t really need to set up before you use it. It does benefit from time chilling with the fully assembled Ekmek Kataifi, but you don’t need to wait after you whip it. To make the whipped cream, I generally chill my work bowl in the freezer for about 10 minutes before adding the cream. The cold bowl helps to ensure a successful whipped cream. Once the bowl comes out of the freezer, add the heavy cream. ![Whipped Cream with Stiff Peaks](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-18-1024x683.jpg) Start the mixer on a low to medium speed for a minute or so. This keeps the cream from sloshing out of the bowl and all over your kitchen counter. You will see the cream start to become a bit more jell-o like in its consistency. At that point, you can increase the mixer’s speed to high. As soft peaks begin to form (small mounds of cream that flop over on themselves) turn the mixer off. Scrape down the sides of the bowl, and add the confectionery sugar and vanilla extract. Turn the mixer back on high to incorporate the new ingredients. Continue beating until stiff peaks form in the whipped cream (pointy peaks that retain their shape when you remove the mixing paddles.) ### Final Assembly of Ekmek Kataifi It’s time to put the Ekmek Kataifi together. Bring together the kataifi base, the custard and the whipped cream. Start by spreading the custard evenly over the kataifi base. Get as close to the edges as you can, and aim for an even thickness throughout. Next layer the whipped cream evenly over the top of the custard. Be careful not to mix the two layers together. You want them as distinct layers. And again, get as close to the edges as you can, and aim for an even thickness throughout. Now that it is together, you get to dress it up a bit. Here is where you can get a bit creative. In some places, it is more traditional to have a row of straight lines in the whipped cream. This can be achieved by gently dragging the tips of a fork through the whipped cream. Others go for the ‘messy’ look and leave the whipped cream a bit shaggy. I like to smooth the top of the whipped cream before I add my garnish. Do what you feel like — this is your Ekmek Kataifi. ![Ekmek Kataifi — a Greek/Turkish dessert that marries sweet and creamy and crunchy with a hint of lemon and honey all in one dish.](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-17-1024x683.jpg) ![Ekmek Kataifi — a Greek/Turkish dessert that marries sweet and creamy and crunchy with a hint of lemon and honey all in one dish.](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-20-1024x683.jpg) ![Ekmek Kataifi — a Greek/Turkish dessert that marries sweet and creamy and crunchy with a hint of lemon and honey all in one dish.](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-19-1024x683.jpg) ![Ekmek Kataifi — a Greek/Turkish dessert that marries sweet and creamy and crunchy with a hint of lemon and honey all in one dish.](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-21-1024x683.jpg) After you have dressed your whipped cream to your satisfaction, gently sprinkle a teaspoon of ground cinnamon over the top. Then add the half cup of chopped pistachios. There you have it – Ekmek Kataifi\! Now comes the hardest part — put it in the fridge and let is sit for at least two hours. This allows all the creams and custards to firm up a bit more. That in turn makes it much less messy and more attractive when you finally cut into it. ### Give It A Go After the wait, your patience will be rewarded with a heavenly dessert. If it feels daunting to make, it isn’t really. Patience is your friend, but the payoff is worth it. One of Ekmek Kataifi’s other benefits (besides the great taste) is its make-ahead nature—store in the fridge for 5 days or freeze the base. It is also surprisingly versatile. Feel free to swap your favorite nuts for example. Or try ice cream instead of whipped cream. No mater how you make it — I think you’ll love it. ![Ekmek Kataifi — a Greek/Turkish dessert that marries sweet and creamy and crunchy with a hint of lemon and honey all in one dish.](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-22-150x150.jpg) ## Ekmek Kataifi Course: Dessert Cuisine: Greek, Mediterranean Keyword: Almond, Cinnamon, cream, Phyllo, Pistachio Servings: 24 [Print Recipe](https://mezzeandtapas.com/wprm_print/ekmek-kataifi) ### Ingredients #### Syrup - 2 cups water - 2 cups sugar - Juice and peel of 1/2 a lemon - 1 stick cinnamon - 1/4 cup honey #### Kataifi Dough - 1 package of shredded phyllo Doug - 1/4 cup almonds chopped - 1/4 cup pistachios chopped - 1/2 cup unsalted butter, melted (4 oz or 1 stick) #### Custard - 3 cup whole milk - 3/4 cup granulated sugar divided - 6 egg yolks - 1/4 cup cornstarch - 2 TBSP unsalted butter room temperature - 1 1/2 tsp vanilla extract - 1/4 tsp kosher salt #### Whipped Cream - 2 cups heavy cream - 1/2 cup confectioners sugar - 1 tsp vanilla extract #### Assembly - 1 tsp ground cinnamon - 1/2 cup chopped pistachios ### Instructions #### Syrup - Place all the ingredients in a medium sized sauce pan - Heat over medium heat on the stovetop - As small bubbles begin to form, start whisking. - Continue whisking until all of the sugar and honey have been absorbed into the syrup. - Remove from heat and let cool until syrup reaches room temperature, about 1 1/2 hours. - Set aside for use later #### Kataifi Layer - Preheat oven to 350ºF - Spray the bottom and sides of a 9×13 pan with a good quality cooking spray - Gently tease apart the strands of the thawed phyllo dough to eliminate knots and lumps. You want to end up with a fluffy pile - Spread about half of the kataifi strands out in the baking dish - Sprinkle the nuts over the top of the dough in the baking dish - Spread the remaining kataifi dough out over the nuts - Pour the melted butter over the dough, trying to be as even as you can - Using your hands, gently mix around the strands of kataifi to help evenly spread the butter - Place in the oven to bake for 20 minutes or until kataifi is golden brown - Immediately after the kataifi comes out of the oven, pour the syrup over the toasted dough - It is important this happens while the dough is hot, and the syrup is a room temperature to help ensure a crispy kataifi in the finished dish. - Let rest at room temperature for several hours for the dough and syrup to fully combine before topping with the pastry cream. #### Custard - In a large heatproof bowl whisk the egg yolks, 1/4 cup sugar and cornstarch together until fully combined. - In a sauce pan, mix the milk and remaining sugar. Bring to a simmer over medium heat, but do not let boil. Be sure the sugar is fully dissolved, then turn off the heat. - Temper the eggs by slowly adding ladle (about 1/2 cup) of the warm milk mixture to the eggs mixture while whisking continuously. You do not want the eggs to cook, or they will become scrambled eggs. - For the next step, use a fine mesh strainer. Pour the egg mixture through it to strain out any egg yolk solids that may have formed during tempering. - With a slow but steady stream, gradually pour the tempered egg mixture back into the milk mixture, whisking constantly. - Return the saucepan to medium heat, and continue to whisk as the mixture thickens. - The custard should develop a thick, smooth and glossy consistency in about 5 – 10 minutes. Continue to whisk throughout. - Whisk in butter, vanilla extract, and kosher salt. - Pour custard into a clean bowl and cover with plastic wrap, pressing it directly on to the custard surface to prevent a skin from forming on the custard. Be sure the plastic wrap is touching the entire surface . - Refrigerate for at least 2 hours, and up to overnight to set. #### Whipped Cream - In the bowl of a stand mixer, (or for a hand mixer), add the heavy cream - Begin beating on a medium speed for about a minute, until cream becomes less liquid. - Increase speed to high and beat for a minute - Stop and scrape down the sides of the bowl - Add sugar and vanilla and beat on high again - Continue to beat until stiff peaks form in the cream. #### Final Assembly - Set the baking dish with the kataifi dough and syrup mixture out - Take the custard and spread evenly over the top of the kataifi dough - Spread the whipped cream evenly over the top of the custard - Garnish with light sprinkle of ground cinnamon and chopped pistachios. - Place in the refrigerator and let set for at least two hours before cutting and serving. ### Notes Note: The written instructions are for a single 9”x13” baking pan, but the photos for my version show two 8”x8” baking pans. Either way will work, as will small individual glass bowls or cups. If you have a candy thermometer, it is the most accurate way to know when the custard is done. The custard is done when the temperature reaches 185–190°F (85–88°C). Ekmek Kataifi will keep covered with plastic wrap and stored in the refrigerator for up to 5 days. It does not freeze well. #### Tags [Custard](https://mezzeandtapas.com/tag/custard/) [dessert](https://mezzeandtapas.com/tag/dessert/) [Greek](https://mezzeandtapas.com/tag/greek/) [honey](https://mezzeandtapas.com/tag/honey/) [Kataifi](https://mezzeandtapas.com/tag/kataifi/) [Lemon](https://mezzeandtapas.com/tag/lemon/) [Turkish](https://mezzeandtapas.com/tag/turkish/) [Tweet](https://x.com/intent/tweet?url=https%3A%2F%2Fmezzeandtapas.com%2Fekmek-kataifi%2F&text=Ekmek%20Kataifi%20-%20Amazing%20Greek%20Dessert%20That%20Is%20Enchantingly%20Delicious "Share on X") [Share](https://facebook.com/sharer.php?u=https%3A%2F%2Fmezzeandtapas.com%2Fekmek-kataifi%2F&t=Ekmek%20Kataifi%20-%20Amazing%20Greek%20Dessert%20That%20Is%20Enchantingly%20Delicious "Share this on Facebook") [Pin It](https://pinterest.com/pin/create/button/?url=https%3A%2F%2Fmezzeandtapas.com%2Fekmek-kataifi%2F&media=https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-22-scaled.jpg&description=Ekmek%20Kataifi%20-%20Amazing%20Greek%20Dessert%20That%20Is%20Enchantingly%20Delicious "Pin it to Pinterest") [Print]("Print this Page") [![](https://mezzeandtapas.com/wp-content/uploads/2025/06/Eggplant-Parm-10-100x100.jpg)](https://mezzeandtapas.com/no-bread-eggplant-parmesan/ "No-Bread Eggplant Parmesan: Easy and Awesome Italian Classic") [No-Bread Eggplant Parmesan: Easy and Awesome Italian Classic](https://mezzeandtapas.com/no-bread-eggplant-parmesan/ "No-Bread Eggplant Parmesan: Easy and Awesome Italian Classic") [Turkish Red Lentil Soup: A Simple and Affordable Nutritional Powerhouse](https://mezzeandtapas.com/red-lentil-soup/ "Turkish Red Lentil Soup: A Simple and Affordable Nutritional Powerhouse") [![Red Lentil Soup - Turkey's most beloved soup, symbolizing warmth and hospitality.](https://mezzeandtapas.com/wp-content/uploads/2025/09/Red-Lentil-Soup-9-100x100.jpg)](https://mezzeandtapas.com/red-lentil-soup/ "Turkish Red Lentil Soup: A Simple and Affordable Nutritional Powerhouse") ### Leave a Comment [Cancel](https://mezzeandtapas.com/ekmek-kataifi/#respond) ### Follow us - [instagram](https://instagram.com/mezze_and_tapas/ "Instagram") - [facebook](https://fb.me/mezzeandtapas "Facebook") - [pinterest](https://pinterest.com/mezzeandtapas "Default Label") Thanks for subscribing\! ### Instagram ![New Post on mezze & tapas today. 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The two most important keys to risotto are great ingredients and patience. Not that risotto takes a long time (it doesn't really) but because you can'\[ rush the process. ⁠ ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile\!]() ![](https://mezzeandtapas.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png) • [Follow](https://instagram.com/?ref=badge) New Post on mezze & tapas today. Lemony Pea Risotto⁠ ⁠ For many years, the idea of making risotto was absolutely daunting to me. For whatever reason, I had a block about risotto, and just believed I couldn't make it. Then watching TV one evening, I saw a life changing segment on a show by a famous British Chef. OK -- it wasn't actually "life" changing -- but it was "risotto" changing. ⁠ ⁠ The story, shot on a beach of all places, gave me all the insight I needed to get over my risotto fear. Now, I'm hoping to share that same insight with you. ⁠ ⁠ Risotto is marvelous because you can pair it with just about any flavor, and its creamy deliciousness becomes the perfect accent for your chosen highlight. And it really is pretty easy. The two most important keys to risotto are great ingredients and patience. Not that risotto takes a long time (it doesn't really) but because you can'\[ rush the process. ⁠ ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile\! 5 years ago [View on Instagram](https://www.instagram.com/p/CRWbXEkp8_g/) \\| 2/9 ![New Post on mezze & tapas today. 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Linkin.bio in profile. ⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile!⁠ 5 years ago [View on Instagram](https://www.instagram.com/p/CK1gTfBHBk0/) \\| 8/9 ![New Post on mezze & tapas today. Vegetarian Bolognese Sauce⁠ ⁠ Vegetarian Bolognese Sauce - Updating a Classic with a few simple changes. Find a way to replace the texture of the meat (mushrooms and red lentils), replace the fat from the meat (extra olive oil) and get that slow cooked flavor (caramelized tomato paste). The changes are easy and the results are delicious! Try it and create your own new classic⁠ ⁠ Find the recipe at mezze & tapas. Linkin.bio in profile. ⁠ ⁠ Follow me to keep up with new recipes posts!! ⁠ ⁠ Better yet head over to the blog and join my subscribers list! ⁠ ⁠ Linkin.bio in profile!⁠]() ![](https://mezzeandtapas.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png) • [Follow](https://instagram.com/?ref=badge) New Post on mezze & tapas today. Vegetarian Bolognese Sauce⁠ ⁠ Vegetarian Bolognese Sauce - Updating a Classic with a few simple changes. Find a way to replace the texture of the meat (mushrooms and red lentils), replace the fat from the meat (extra olive oil) and get that slow cooked flavor (caramelized tomato paste). The changes are easy and the results are delicious! Try it and create your own new classic⁠ ⁠ Find the recipe at mezze & tapas. 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Readable Markdown	For today’s post we’re going to focus on Ekmek Kataifi — a Greek/Turkish dessert that marries sweet and creamy and crunchy all in one dish. It is a fabulous dessert, but it is a bit of a project to prepare. Nothing is really hard, but it does take some time and patience. I assure you though, the payoff is worth it\! I love living in [Charleston](https://charleston.com/). It is a beautiful city, right on the ocean, with wonderful people. Oh – and the weather is not bad either. But one thing that I miss from living in the northeast is the variety of different ethnic restaurants. Turkish, Indian, Korean, Ethiopian, Tapas, Moroccan, Brazilian, Dominican, Hungarian, you name it. I miss being able to have papusas for lunch and curry for dinner. Sure, you can find the standard Italian restaurants here, but they are good not great.) Also lots of Mexican restaurants, and of course our local “Low Country Cuisine”. But sometimes I miss the variety ![Ekmek Kataifi — a Greek/Turkish dessert that marries sweet and creamy and crunchy with a hint of lemon and honey all in one dish.](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-21-1024x683.jpg) On a recent trip to New York City, the Elegant Baker and I were able to scratch that itch. We had terrific tapas, top flight Italian, neighborhood Dominican and Middle Eastern food. None of that is really available in our new home town. The Middle Eastern food, in particular, was outstanding. The restaurant that we were at ([Shalel](https://shalel.kitchen/)), specializes in Middle Eastern and Mediterranean food. , As a result, so we were also able to get some Turkish and Greek dishes as well. And this is where today’s post begins — with the dessert I had to end that meal in NYC. ### What is Ekmek Kataifi? Ekmek Kataifi is a delightful layered dessert that blends crispy pastry, creamy custard, and airy whipped cream. It’s soaked in a sweet syrup and topped with nuts – a little something for everybody. This treat has roots in Turkish cuisine but has become a beloved staple in Greek households and beyond. It’s a perfect example of how Mediterranean desserts can be both indulgent and refreshing. Do not confuse it with the other more well known [Greek Dessert.](https://mezzeandtapas.com/pistachio-baklava/) Ekmek Kataifi traces its roots to the Ottoman Empire in the 14th century. It began as a simple bread pudding using stale bread soaked in syrup and topped with clotted cream. In fact the dessert takes its name from the Turkish word for break – “ekmek”. This Turkish “ekmek kadayifi” was a practical way to use leftovers, flavored with nuts and spices. By the 19th century, [Greek cuisine](https://spicestoryteller.com/the-history-behind-greek-cuisine-a-culinary-journey-through-time/) absorbed Ottoman influences during 400 years of occupation. The recipe adapted to include kataifi pastry—a shredded phyllo dough from the Middle East—instead of bread. This shift made it lighter and crispier. In the early 20th- century Nikos Tselementes, introduced custard and whipped cream layers. Tselementes’ 1910 cookbook modernized Greek desserts, turning Ekmek Kataifi into a three-layered treat. Over time, regional variations emerged. Crete added vanilla ice cream, while Turkey kept it bread-based. ### Key Ingredients for Ekmek Kataifi Today, Ekmek Kataifi is a versatile dessert enjoyed year-round. It’s especially popular in summer for its refreshing layers. In Greece, it’s a holiday favorite at Easter or family celebrations, served in large pans to feed crowds. It’s often made ahead, as flavors improve overnight, making it ideal for parties. In Turkey, it’s part of Ramadan feasts, topped with kaymak (clotted cream). Globally, it’s a restaurant hit in Greek and Turkish eateries. Sometimes is served in idividually portioned in glasses for elegance, as it was when I had it in NYC. Ekmek Kataifi features simple, accessible ingredients that create its signature layers: Kataifi Pastry: Shredded phyllo dough forms the crispy base, baked until golden. Syrup: Made from sugar, water, lemon juice, and sometimes cinnamon or honey for sweetness and aroma. Custard (Pastry Cream): Milk, eggs, sugar, cornstarch or semolina, and vanilla for a thick, creamy middle layer. Semolina is more traditional, but cornstarch is more accessible. Use either, but my recipe uses cornstarch. Whipped Cream: Heavy cream whipped with sugar for the light, airy topping. Nuts: Pistachios, almonds, or walnuts, chopped and sprinkled on top for crunch. Butter: Melted to coat the kataifi for richness. When assembled, there are four major parts to Ekmek Kataifi — a Kataifi Dough Base, a Syrup, a Custard, and Whipped Cream. Making each is a sub-task in putting the whole dessert together. The final sub-task is assembling the entire dessert and dressing it up a bit. There is a bit of wait time involved in making this as well. Different elements need to cool or chill, so there is lag between some of the tasks. With that said, let’s jump in. ### The Syrup We’ll start with the syrup. This gets poured over the the Kataifi dough later, but it is essential that it is fully cooled to room temperature first. By making it first, you can allow plenty of time for it to cool before using. You’ll need two cups each of water and granulated sugar. Also the juice of half a lemon, a cinnamon stick and 1/4 cup of honey. Place all the ingredients in a pan and put on the stovetop to heat. As it begins to heat, whisk it all together until the sugar and honey are fully dissolved. You can bring to a boil if you’d like — but it is not strictly necessary. The sugar should be fully absorbed by the water before you get to that point. Once all the sugars have dissolved into solution and you have a syrup, remove from the heat and let stand at room temperature for several hours. You need the syrup to cool fully for a crunchy Ekmek Kataifi base. ### Kataifi Dough Base In US supermarkets, kataifi dough is usually sold as shredded [phyllo dough](https://mezzeandtapas.com/spanakopita-spirals/). They are essentially one and the same thing. I usually been able to find it easily wherever I’ve lived. But not here — I had difficulty finding shredded phyllo dough in my local area. Went to four different grocery stores, and came up dry (I told you Charleston doesn’t do world cuisine!). So I ended up making my own. Seemed simple enough — I watched this video here — and gave it a whirl. However, I do not expect you to make your own kataifi dough. My recipe assumes you’ve bought the store bought stuff. The biggest key to success with the store bought stuff is to let it thaw, overnight, in the fridge. No counter top for an hour. No microwave. Don’t shortcut this, or you’ll likely end up with dough that is either too wet and soggy or too dry. Once thawed, you want to gently tease the large mass of dough apart into a light pile of fluffy dough. Spread it out in the bottom of a 9”x13” baking dish. I like glass because you can see the layers through the glass and I find it oddly satisfying. Spread out a 1/2 cup of chopped nuts on the dough, and soak it all with your melted butter. Pop it in the oven and cook for about 20 minutes until golden brown. Have your syrup ready to go when the kataifi dough comes out of the oven. You want to add the cooled syrup to the hot dough. This helps be sure you end up with a crispy bottom layer. ### Pastry Cream/Custard Although not very hard, the pastry cream may be the trickiest part of the whole dish. Any time you have eggs and heat in the same place, you run the risk of making scrambled eggs. That is not the aim here. Take your time, be patient, and don’t stop whisking. You’ll get it. Start by combining the egg yolks, corns starch and about 1/4 cup of sugar. Whisk it until it all comes together as a single yellow slurry. As you whisk, it may not look like it will all come together because it will look dry at first. Just keep mixing until the mixture is thick and combined. If for some reason, it just isn’t coming together, you can add a few drops of whole milk to bring it together. When the egg part is a uniform color and texture, it’s done, so set aside at room temperature while you work on the next step. ![Blending Eggs Cornstarch and Sugar](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-5-1024x768.jpg) Combine the milk and remaining sugar in a medium saucepan over medium heat. Bring to a simmer, but do not let boil. Whisk until you are sure the sugar is fully dissolved, then turn off the heat. Using a ladle or a measuring cup, take about 1/2 cup of the milk and sugar mixture that we’ll use to temper the eggs. Tempering means gently raising the temperature of the egg yolks without cooking them. Pour the warm milk and sugar mixture in a slow and steady stream into the egg yolk and cornstarch mixture, whisking the entire time. Keep the egg mixture moving so it doesn’t scramble. ![Tempering Eggs for Custard](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-8-1024x683.jpg) ### Finishing the Custard Once you have slowly mixed the half cup milk mixture into the eggs, now we want to slowly add the egg mixture into the milk mixture. I like to pour the mixture back into the saucepan through a fine mesh strainer, to capture any egg yolk solids that may have formed during tempering. You also want to be whisking as the egg mixture comes back into the milk mixture. Now we turn it into custard. Return the saucepan to a medium heat, and continue to whisk constantly. The mixture may seem a bit foamy on the surface at first, but it will change. Keep whisking and the mixture will begin to thicken quickly and large bubbles will begin to burst on the surface. This usually takes about 5–10 minutes. Keep whisking and let the bubbles burst for about 20 seconds. The mixture will thicken into a custard- or pudding-like consistency. Remove from the heat and whisk in butter, vanilla extract, and a pinch of salt. Set aside to cool for about 10 minutes. Then transfer the custard from the saucepan to a heatproof bowl. Place a piece of plastic wrap or parchment directly on the surface of the custard. This prevents a skin from forming as it cools. Refrigerate for at least 3 hours, and up to 24 hours, before assembling the Ekmek Kataifi. ### Whipped Cream I like to make the whipped cream just before final assembly. It doesn’t really need to set up before you use it. It does benefit from time chilling with the fully assembled Ekmek Kataifi, but you don’t need to wait after you whip it. To make the whipped cream, I generally chill my work bowl in the freezer for about 10 minutes before adding the cream. The cold bowl helps to ensure a successful whipped cream. Once the bowl comes out of the freezer, add the heavy cream. ![Whipped Cream with Stiff Peaks](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-18-1024x683.jpg) Start the mixer on a low to medium speed for a minute or so. This keeps the cream from sloshing out of the bowl and all over your kitchen counter. You will see the cream start to become a bit more jell-o like in its consistency. At that point, you can increase the mixer’s speed to high. As soft peaks begin to form (small mounds of cream that flop over on themselves) turn the mixer off. Scrape down the sides of the bowl, and add the confectionery sugar and vanilla extract. Turn the mixer back on high to incorporate the new ingredients. Continue beating until stiff peaks form in the whipped cream (pointy peaks that retain their shape when you remove the mixing paddles.) ### Final Assembly of Ekmek Kataifi It’s time to put the Ekmek Kataifi together. Bring together the kataifi base, the custard and the whipped cream. Start by spreading the custard evenly over the kataifi base. Get as close to the edges as you can, and aim for an even thickness throughout. Next layer the whipped cream evenly over the top of the custard. Be careful not to mix the two layers together. You want them as distinct layers. And again, get as close to the edges as you can, and aim for an even thickness throughout. Now that it is together, you get to dress it up a bit. Here is where you can get a bit creative. In some places, it is more traditional to have a row of straight lines in the whipped cream. This can be achieved by gently dragging the tips of a fork through the whipped cream. Others go for the ‘messy’ look and leave the whipped cream a bit shaggy. I like to smooth the top of the whipped cream before I add my garnish. Do what you feel like — this is your Ekmek Kataifi. After you have dressed your whipped cream to your satisfaction, gently sprinkle a teaspoon of ground cinnamon over the top. Then add the half cup of chopped pistachios. There you have it – Ekmek Kataifi\! Now comes the hardest part — put it in the fridge and let is sit for at least two hours. This allows all the creams and custards to firm up a bit more. That in turn makes it much less messy and more attractive when you finally cut into it. ### Give It A Go After the wait, your patience will be rewarded with a heavenly dessert. If it feels daunting to make, it isn’t really. Patience is your friend, but the payoff is worth it. One of Ekmek Kataifi’s other benefits (besides the great taste) is its make-ahead nature—store in the fridge for 5 days or freeze the base. It is also surprisingly versatile. Feel free to swap your favorite nuts for example. Or try ice cream instead of whipped cream. No mater how you make it — I think you’ll love it. ![Ekmek Kataifi — a Greek/Turkish dessert that marries sweet and creamy and crunchy with a hint of lemon and honey all in one dish.](https://mezzeandtapas.com/wp-content/uploads/2025/09/Ekmek-Kataifi-22-150x150.jpg) Course: Dessert Cuisine: Greek, Mediterranean Keyword: Almond, Cinnamon, cream, Phyllo, Pistachio Servings: 24 [Print Recipe](https://mezzeandtapas.com/wprm_print/ekmek-kataifi) #### Syrup - 2 cups water - 2 cups sugar - Juice and peel of 1/2 a lemon - 1 stick cinnamon - 1/4 cup honey #### Kataifi Dough - 1 package of shredded phyllo Doug - 1/4 cup almonds chopped - 1/4 cup pistachios chopped - 1/2 cup unsalted butter, melted (4 oz or 1 stick) #### Custard - 3 cup whole milk - 3/4 cup granulated sugar divided - 6 egg yolks - 1/4 cup cornstarch - 2 TBSP unsalted butter room temperature - 1 1/2 tsp vanilla extract - 1/4 tsp kosher salt #### Whipped Cream - 2 cups heavy cream - 1/2 cup confectioners sugar - 1 tsp vanilla extract #### Assembly - 1 tsp ground cinnamon - 1/2 cup chopped pistachios #### Syrup - Place all the ingredients in a medium sized sauce pan - Heat over medium heat on the stovetop - As small bubbles begin to form, start whisking. - Continue whisking until all of the sugar and honey have been absorbed into the syrup. - Remove from heat and let cool until syrup reaches room temperature, about 1 1/2 hours. - Set aside for use later #### Kataifi Layer - Preheat oven to 350ºF - Spray the bottom and sides of a 9×13 pan with a good quality cooking spray - Gently tease apart the strands of the thawed phyllo dough to eliminate knots and lumps. You want to end up with a fluffy pile - Spread about half of the kataifi strands out in the baking dish - Sprinkle the nuts over the top of the dough in the baking dish - Spread the remaining kataifi dough out over the nuts - Pour the melted butter over the dough, trying to be as even as you can - Using your hands, gently mix around the strands of kataifi to help evenly spread the butter - Place in the oven to bake for 20 minutes or until kataifi is golden brown - Immediately after the kataifi comes out of the oven, pour the syrup over the toasted dough - It is important this happens while the dough is hot, and the syrup is a room temperature to help ensure a crispy kataifi in the finished dish. - Let rest at room temperature for several hours for the dough and syrup to fully combine before topping with the pastry cream. #### Custard - In a large heatproof bowl whisk the egg yolks, 1/4 cup sugar and cornstarch together until fully combined. - In a sauce pan, mix the milk and remaining sugar. Bring to a simmer over medium heat, but do not let boil. Be sure the sugar is fully dissolved, then turn off the heat. - Temper the eggs by slowly adding ladle (about 1/2 cup) of the warm milk mixture to the eggs mixture while whisking continuously. You do not want the eggs to cook, or they will become scrambled eggs. - For the next step, use a fine mesh strainer. Pour the egg mixture through it to strain out any egg yolk solids that may have formed during tempering. - With a slow but steady stream, gradually pour the tempered egg mixture back into the milk mixture, whisking constantly. - Return the saucepan to medium heat, and continue to whisk as the mixture thickens. - The custard should develop a thick, smooth and glossy consistency in about 5 – 10 minutes. Continue to whisk throughout. - Whisk in butter, vanilla extract, and kosher salt. - Pour custard into a clean bowl and cover with plastic wrap, pressing it directly on to the custard surface to prevent a skin from forming on the custard. Be sure the plastic wrap is touching the entire surface . - Refrigerate for at least 2 hours, and up to overnight to set. #### Whipped Cream - In the bowl of a stand mixer, (or for a hand mixer), add the heavy cream - Begin beating on a medium speed for about a minute, until cream becomes less liquid. - Increase speed to high and beat for a minute - Stop and scrape down the sides of the bowl - Add sugar and vanilla and beat on high again - Continue to beat until stiff peaks form in the cream. #### Final Assembly - Set the baking dish with the kataifi dough and syrup mixture out - Take the custard and spread evenly over the top of the kataifi dough - Spread the whipped cream evenly over the top of the custard - Garnish with light sprinkle of ground cinnamon and chopped pistachios. - Place in the refrigerator and let set for at least two hours before cutting and serving. Note: The written instructions are for a single 9”x13” baking pan, but the photos for my version show two 8”x8” baking pans. Either way will work, as will small individual glass bowls or cups. If you have a candy thermometer, it is the most accurate way to know when the custard is done. The custard is done when the temperature reaches 185–190°F (85–88°C). Ekmek Kataifi will keep covered with plastic wrap and stored in the refrigerator for up to 5 days. It does not freeze well.
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