🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 87 (from laksa156)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa087.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://veganmiddleeast.com/recipes/ekmek-kataifi/\')), getAhrefsUnparsedNoserviceFromURL(\'https://veganmiddleeast.com/recipes/ekmek-kataifi/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/veganmiddleeast.com\/recipes\/ekmek-kataifi\/","crawl_time":1774066694,"first_indexed_time":1612098647,"http_code":200,"src_unparsed":"com,veganmiddleeast!\/recipes\/ekmek-kataifi\/ s443","src_root_hash":"12307958513385709887","history_drop_reason":null,"meta_title":"Vegan Ekmek Kataifi | Εκμέκ καταΐφι | pastry, syrup, custard and cream Greek dessert - Vegan Middle East","meta_descriptions":["Vegan Ekmek Kataifi - pastry soaked in sweetly spiced syrup, a layer of smooth custard, topped with whipped cream, pistachios and cinnamon."],"attrs_boilerpipe_text":"Difficulty:\nMedium\nPrep Time:\n20 Mins\nCook Time:\n35 Mins\nTotal Time:\n55 Mins\nImpress your friends and family with this indulgent vegan dessert. Ekmek Kataifi is like a custard slice crossed with baklava: shredded phyllo pastry soaked in sweetly spiced syrup underneath a layer of smooth custard topped with whipped cream, pistachios and cinnamon.\nIn Greek culture, Ekmek Kataifi is often served around Easter to gatherings of friends and family or at weddings and parties. It is the perfect dessert to serve at parties because you can make it the day before in a large batch. As it is sweet and rich, you only need to serve a small square for each person. This recipe can get 12-16 servings out of a medium-sized tray.\nOrigins of Ekmek Kataifi\nThis dessert is a perfect example of how food is not limited by borders. Many traditional dishes have been labelled as part of a national cuisine but the recipes have been influenced by neighbouring cultures. The word ‘ekmek’ means bread in Turkish and the related Turkish dessert ‘Ekmek Kadayifi’ is made with bread\/cake soaked in syrup and topped with cream. (I will be posting a recipe for the Turkish version too…) Over time, the version named ‘Ekmek Kataifi’ has developed in Greek culture which replaces the bread with kataifi (shredded pastry) and adds custard and spices. So here we can see two similar desserts that share origins but have developed slight differences as they branched off in different cultures.\nAs a Linguist, I also find it interesting that the Greek version is still called ‘Ekmek’ (Turkish word for bread) even though the Greek recipe doesn’t include bread anymore.\nI will be researching food and national identities in more depth. So sign up to my newsletter if you are interested in exploring the links between food, culture and politics with me.\nCooking tips\nThis dessert does take time to make because it needs to cool in the fridge between layers. However, you can spend this time doing other things and come back to it when you are ready. It is a great food to prepare the night before an event. Or just something sweet to have ready in your fridge all week. The beautiful flavours and textures of this sweet traybake are definitely worth the effort.\nKataifi \/ kadayif is shredded phyllo pastry. You can buy it frozen from international food shops. When cooking with kataifi allow it time to defrost either at room temperature or in the fridge first. If the packet is already open, stop the pastry from drying out by wrapping the pack in a damp tea towel. If the pastry is too dry, it will break up when you separate the strands.\nThe most delicate part of this recipe is the extra-firm custard, which should sit solidly on top of the pastry, just like in a custard slice. To achieve this, take time to squash down lumps of cornflour into the plant milk to form a smooth paste. When is it cooking, keep whisking the custard to ensure lumps don’t form. Check the base of the pan isn’t getting sticky. The custard will thicken quickly at the end – stir for a minute longer so that all of the custard is thick with no runny bits. Then take it off the heat and stir before emptying it onto the pastry. If yours does go lumpy, whisk it hard and you should be able to smooth it out.\nCooking tips summary:\ndefrost pastry\nkeep the pastry in a damp tea towel before use\nspend time removing lumps of cornflour in custard while cold\nkeep whisking custard to stop lumps forming\nIngredient swaps\nIf you can’t buy vegan double cream (I used\nElmlea\n), then you can use whipped cream that comes in a spray can. These are usually vegan. If you can’t find that either then you can use aqua faba. Aqua faba is the liquid from cooked beans such as chickpeas. It has a protein structure similar to egg and can be whipped up with sugar to make a light cream. Just search ‘aqua faba double cream’ to find a recipe.\nThis recipe uses pistachios but you can replace with walnuts or almonds or not use nuts at all.\nIf you have access to mastic (a spice made from tree resin), you can add a little into the custard. As this is not widely available, I have not included it in the recipe but it is a typical Greek ingredient for this dessert.\nLike this recipe? You might like to try:\nFasolia – Green Bean Stew\nKeşkül – Vegan Almond Milk Pudding\nTahini & Grape Molasses Cake – Tahinli Pekmezli Kek\nIngredients\nPastry base\n250\n \ng\n \nkataifi\n \n(shredded phyllo pastry)\n150\n \ng\n \nvegan margarine\n \nSyrup\n250\n \nml\n \nwater\n \n250\n \ng\n \ncaster sugar\n \n1\n \ntbsp\n \nmaple syrup\n \n(or agave syrup)\n1\n \n \ncinnamon stick\n \n3\n \n \ncloves\n \n(optional)\n1\n \ntbsp\n \nlemon juice\n \nCustard\n490\n \nml\n \nplant milk\n \n90\n \ng\n \ncornflour\n \n70\n \ng\n \nicing sugar\n \n1\n \ntsp\n \nvanilla extract\n \nCream and garnish\n270\n \nml\n \nvegan double cream\n \n(I used one pot of Elmea plant double cream)\n2\n \ntbsp\n \nicing sugar\n \n3\n \ntbsp\n \npistachios\n \n(or walnuts)\n1\n \ntsp\n \ncinnamon\n \nEquipment\n \n \ndeep baking tray\n \n(mine was 25x19x5cm)\n \n \nmedium saucepan\n \n \n \nwhisk\n \n(handheld or electronic)\n \n \ntablespoon\n \n \n \nmixing bowl\n \n \n \nbrush\n \n \n \nsharp knife\n \n \n \ncling film\n \n(optional)\nInstructions\n0\n\/5 Instructions\nPastry base\nStep 1\nOnce your pastry is defrosted to room temperature (see above for detail), preheat the oven to 160c. Separate the pastry strands being careful not to break them.\nMelt the vegan margarine. Brush some onto a deep baking tray or casserole dish, covering the base and sides. Lay the pastry in the tray making sure all the corners are filled. Tuck in any loose strands. Drizzle the remaining melted margarine across the pastry. Then bake for 1 hour until crisp and golden.\nSyrup\nStep 2\nWhile the pastry bakes, put all the syrup ingredients in a pan. Bring to the boil stirring slowly until the sugar dissolves. Leave on medium heat to simmer for 3 mins. Let cool. The syrup must be cold when the pastry comes out of the oven. (Put in the fridge if needed.)\nOnce the pastry is baked, remove from the oven and immediately pour the syrup all over. Remove cinnamon and cloves. Leave aside.\nCustard\nStep 3\nIn a saucepan, mix together a little plant milk with the cornflour until there are no lumps left. Sieve in the icing sugar and combine. Gradually pour in the rest of the milk as you stir. Cook on low heat and whisk continuously. Check the cornflour isn't sticking to the base of the pan.\nJust before it begins to boil, the custard should thicken quickly. Stir for a minute longer to make sure it is a thick consistency throughout. Turn off the heat before it boils.\nSetting the custard\nStep 4\nThe custard should be too thick to pour and you can place it straight onto the pastry. If it is a little too thin to sit without dripping down, then wait for it to cool slightly first.\nSpread the custard across the pastry, still in the deep tray. Smooth a sheet of cling film across the top of the custard (to prevent it from forming a skin) and tuck around the tray. Leave in the fridge for 2-3 hours.\nThe custard must not be warmer than room temperature when you add the cream - otherwise, it will melt.\nCream and garnish\nStep 5\nPour the cream into a mixing bowl and sieve in the icing sugar. Whip up with a handheld or electric whisk until stiff peaks form. (Don't overwhisk - it can lose it's form.)\nChop or crush the nuts into small pieces. Mix in the cinnamon.\nRemove the dessert from the fridge and, if cold, take off the cling film. Spread the cream across the custard.\nSprinkle the nuts and cinnamon across the cream then leave in the fridge until serving (preferably a few hours).\nServe in individual squares.","attrs_markdown":"[Skip to Content](https:\/\/veganmiddleeast.com\/recipes\/ekmek-kataifi\/#content)\n\nSearch\n\n[Vegan Middle East](https:\/\/veganmiddleeast.com\/)\n\n- [Home](https:\/\/veganmiddleeast.com\/)\n- [Recipes](https:\/\/veganmiddleeast.com\/recipe-search-results\/)\n- [About](https:\/\/veganmiddleeast.com\/about\/)\n\n[Home](https:\/\/veganmiddleeast.com\/)\n\n[Recipes](https:\/\/veganmiddleeast.com\/recipes\/)\n\n[Vegan Ekmek Kataifi \\| Εκμέκ καταΐφι \\| pastry, syrup, custard and cream Greek dessert](https:\/\/veganmiddleeast.com\/recipes\/ekmek-kataifi\/)\n\n# Vegan Ekmek Kataifi \\| Εκμέκ καταΐφι \\| pastry, syrup, custard and cream Greek dessert\nAuthor: [Cara](https:\/\/veganmiddleeast.com\/author\/theveganbazaar\/ \"Posts by Cara\")\n\nCategory: [Dessert](https:\/\/veganmiddleeast.com\/recipe-category\/dessert\/)\n\nCuisine: [All](https:\/\/veganmiddleeast.com\/recipe-cuisine\/all\/), [Greek](https:\/\/veganmiddleeast.com\/recipe-cuisine\/greek\/), [Turkish](https:\/\/veganmiddleeast.com\/recipe-cuisine\/turkish\/)\n\n![ekmek kataifi](https:\/\/veganmiddleeast.com\/wp-content\/uploads\/2021\/01\/DSC02182-copy-600x600.jpg)\n\nDifficulty: Medium    Prep Time: 20 Mins   Cook Time: 35 Mins    Total Time: 55 Mins\n\n**Impress your friends and family with this indulgent vegan dessert. Ekmek Kataifi is like a custard slice crossed with baklava: shredded phyllo pastry soaked in sweetly spiced syrup underneath a layer of smooth custard topped with whipped cream, pistachios and cinnamon.**\n\nIn Greek culture, Ekmek Kataifi is often served around Easter to gatherings of friends and family or at weddings and parties. It is the perfect dessert to serve at parties because you can make it the day before in a large batch. As it is sweet and rich, you only need to serve a small square for each person. This recipe can get 12-16 servings out of a medium-sized tray.\n\n## Origins of Ekmek Kataifi\nThis dessert is a perfect example of how food is not limited by borders. Many traditional dishes have been labelled as part of a national cuisine but the recipes have been influenced by neighbouring cultures. The word ‘ekmek’ means bread in Turkish and the related Turkish dessert ‘Ekmek Kadayifi’ is made with bread\/cake soaked in syrup and topped with cream. (I will be posting a recipe for the Turkish version too…) Over time, the version named ‘Ekmek Kataifi’ has developed in Greek culture which replaces the bread with kataifi (shredded pastry) and adds custard and spices. So here we can see two similar desserts that share origins but have developed slight differences as they branched off in different cultures.\n\nAs a Linguist, I also find it interesting that the Greek version is still called ‘Ekmek’ (Turkish word for bread) even though the Greek recipe doesn’t include bread anymore.\n\nI will be researching food and national identities in more depth. So sign up to my newsletter if you are interested in exploring the links between food, culture and politics with me.\n\n## Cooking tips\nThis dessert does take time to make because it needs to cool in the fridge between layers. However, you can spend this time doing other things and come back to it when you are ready. It is a great food to prepare the night before an event. Or just something sweet to have ready in your fridge all week. The beautiful flavours and textures of this sweet traybake are definitely worth the effort.\n\nKataifi \/ kadayif is shredded phyllo pastry. You can buy it frozen from international food shops. When cooking with kataifi allow it time to defrost either at room temperature or in the fridge first. If the packet is already open, stop the pastry from drying out by wrapping the pack in a damp tea towel. If the pastry is too dry, it will break up when you separate the strands.\n\nThe most delicate part of this recipe is the extra-firm custard, which should sit solidly on top of the pastry, just like in a custard slice. To achieve this, take time to squash down lumps of cornflour into the plant milk to form a smooth paste. When is it cooking, keep whisking the custard to ensure lumps don’t form. Check the base of the pan isn’t getting sticky. The custard will thicken quickly at the end – stir for a minute longer so that all of the custard is thick with no runny bits. Then take it off the heat and stir before emptying it onto the pastry. If yours does go lumpy, whisk it hard and you should be able to smooth it out.\n\nCooking tips summary:\n\n- defrost pastry\n- keep the pastry in a damp tea towel before use\n- spend time removing lumps of cornflour in custard while cold\n- keep whisking custard to stop lumps forming\n### Ingredient swaps\nIf you can’t buy vegan double cream (I used [Elmlea](https:\/\/www.elmlea.com\/productoverview\/double-plant)), then you can use whipped cream that comes in a spray can. These are usually vegan. If you can’t find that either then you can use aqua faba. Aqua faba is the liquid from cooked beans such as chickpeas. It has a protein structure similar to egg and can be whipped up with sugar to make a light cream. Just search ‘aqua faba double cream’ to find a recipe.\n\nThis recipe uses pistachios but you can replace with walnuts or almonds or not use nuts at all.\n\nIf you have access to mastic (a spice made from tree resin), you can add a little into the custard. As this is not widely available, I have not included it in the recipe but it is a typical Greek ingredient for this dessert.\n\n![ekmek kataifi](https:\/\/veganmiddleeast.com\/wp-content\/uploads\/2021\/01\/DSC02188-300x300.jpg)![ekmek kataifi](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20300%20300%22%3E%3C\/svg%3E)\n\nLike this recipe? You might like to try:\n\n[Fasolia – Green Bean Stew](https:\/\/veganmiddleeast.com\/recipes\/fasolia\/)\n\n[Keşkül – Vegan Almond Milk Pudding](https:\/\/veganmiddleeast.com\/recipes\/keskul\/)\n\n[Tahini & Grape Molasses Cake – Tahinli Pekmezli Kek](https:\/\/veganmiddleeast.com\/recipes\/tahini-cake\/)\n\n[Print Recipe](https:\/\/veganmiddleeast.com\/recipes\/ekmek-kataifi\/?print=980)\n\n#### Ingredients\n- 250 g kataifi (shredded phyllo pastry)\n- 150 g vegan margarine\n- 250 ml water\n- 250 g caster sugar\n- 1 tbsp maple syrup (or agave syrup)\n- 1  cinnamon stick\n- 3  cloves (optional)\n- 1 tbsp lemon juice\n- 490 ml plant milk\n- 90 g cornflour\n- 70 g icing sugar\n- 1 tsp vanilla extract\n- 270 ml vegan double cream (I used one pot of Elmea plant double cream)\n- 2 tbsp icing sugar\n- 3 tbsp pistachios (or walnuts)\n- 1 tsp cinnamon\n- deep baking tray (mine was 25x19x5cm)\n- medium saucepan\n- whisk (handheld or electronic)\n- tablespoon\n- mixing bowl\n- brush\n- sharp knife\n- cling film (optional)\n\n#### Instructions\n0\/5 Instructions\n\n- Step 1\n  Once your pastry is defrosted to room temperature (see above for detail), preheat the oven to 160c. Separate the pastry strands being careful not to break them. Melt the vegan margarine. Brush some onto a deep baking tray or casserole dish, covering the base and sides. Lay the pastry in the tray making sure all the corners are filled. Tuck in any loose strands. Drizzle the remaining melted margarine across the pastry. Then bake for 1 hour until crisp and golden.\n- Step 2\n  While the pastry bakes, put all the syrup ingredients in a pan. Bring to the boil stirring slowly until the sugar dissolves. Leave on medium heat to simmer for 3 mins. Let cool. The syrup must be cold when the pastry comes out of the oven. (Put in the fridge if needed.) Once the pastry is baked, remove from the oven and immediately pour the syrup all over. Remove cinnamon and cloves. Leave aside.\n- Step 3\n  In a saucepan, mix together a little plant milk with the cornflour until there are no lumps left. Sieve in the icing sugar and combine. Gradually pour in the rest of the milk as you stir. Cook on low heat and whisk continuously. Check the cornflour isn't sticking to the base of the pan. Just before it begins to boil, the custard should thicken quickly. Stir for a minute longer to make sure it is a thick consistency throughout. Turn off the heat before it boils.\n- Step 4\n  The custard should be too thick to pour and you can place it straight onto the pastry. If it is a little too thin to sit without dripping down, then wait for it to cool slightly first. Spread the custard across the pastry, still in the deep tray. Smooth a sheet of cling film across the top of the custard (to prevent it from forming a skin) and tuck around the tray. Leave in the fridge for 2-3 hours. The custard must not be warmer than room temperature when you add the cream - otherwise, it will melt.\n- Step 5\n  Pour the cream into a mixing bowl and sieve in the icing sugar. Whip up with a handheld or electric whisk until stiff peaks form. (Don't overwhisk - it can lose it's form.) Chop or crush the nuts into small pieces. Mix in the cinnamon. Remove the dessert from the fridge and, if cold, take off the cling film. Spread the cream across the custard. Sprinkle the nuts and cinnamon across the cream then leave in the fridge until serving (preferably a few hours). Serve in individual squares.\n\n#### Notes\nDid you make this recipe? Tag [@vegan\\_middle\\_east](https:\/\/www.instagram.com\/vegan_middle_east\/) on Instagram or comment below.\n\n#### Tags\n[\\#cake](https:\/\/veganmiddleeast.com\/recipe-tag\/cake\/) [\\#cream](https:\/\/veganmiddleeast.com\/recipe-tag\/cream\/) [\\#custard](https:\/\/veganmiddleeast.com\/recipe-tag\/custard\/) [\\#nuts](https:\/\/veganmiddleeast.com\/recipe-tag\/nuts\/) [\\#party](https:\/\/veganmiddleeast.com\/recipe-tag\/party\/) [\\#sweet](https:\/\/veganmiddleeast.com\/recipe-tag\/sweet\/) [\\#vegan](https:\/\/veganmiddleeast.com\/recipe-tag\/vegan\/)\n\n### Leave a Reply [Cancel reply](https:\/\/veganmiddleeast.com\/recipes\/ekmek-kataifi\/#respond)\nYou must be [logged in](https:\/\/veganmiddleeast.com\/wp-login.php?redirect_to=https%3A%2F%2Fveganmiddleeast.com%2Frecipes%2Fekmek-kataifi%2F) to post a comment.\n\n## Beyond falafel…\nCara\n\nHi, I'm Cara. Vegan middle eastern food is more than hummus and falafel. Explore diverse middle eastern cuisines with plant-based recipes and join a multicultural social media community for tips on how to adjust to a vegan lifestyle.\n\nCara\n\n## Recent Recipes\n- [![khoresht e bamieh in pan](https:\/\/veganmiddleeast.com\/wp-content\/uploads\/2022\/10\/bamieh-in-pan-470x313.jpeg)![khoresht e bamieh in pan](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20400%20266%22%3E%3C\/svg%3E)](https:\/\/veganmiddleeast.com\/recipes\/khoresht-bamieh\/)\n  [Main Course](https:\/\/veganmiddleeast.com\/recipe-category\/main-course\/)[Rice](https:\/\/veganmiddleeast.com\/recipe-category\/rice\/)[Soups and Stews](https:\/\/veganmiddleeast.com\/recipe-category\/soups-and-stews\/)\n  \n  ### [Khoresht e Bamieh \\| Iranian Okra Stew \\| خورشت بامیه](https:\/\/veganmiddleeast.com\/recipes\/khoresht-bamieh\/)\n- [![Rhubarb Stew](https:\/\/veganmiddleeast.com\/wp-content\/uploads\/2022\/04\/IMG_6313-470x313.jpg)![Rhubarb 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Turkey](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C\/svg%3E)](https:\/\/scontent-lhr6-1.cdninstagram.com\/o1\/v\/t16\/f1\/m82\/74491DD8B357C76861C691D0BDB195B2_video_dashinit.mp4?efg=eyJ2ZW5jb2RlX3RhZyI6InZ0c192b2RfdXJsZ2VuLmNsaXBzLnVua25vd24tQzMuNzIwLmRhc2hfYmFzZWxpbmVfMV92MSJ9&_nc_ht=scontent-lhr6-1.cdninstagram.com&_nc_cat=100&vs=610979224159157_3981598117&_nc_vs=HBksFQIYT2lnX3hwdl9yZWVsc19wZXJtYW5lbnRfcHJvZC83NDQ5MUREOEIzNTdDNzY4NjFDNjkxRDBCREIxOTVCMl92aWRlb19kYXNoaW5pdC5tcDQVAALIAQAVABgkR0E3M3poSWwyT1EtejE4Q0FCZFJVbmFHWGV3YmJxX0VBQUFGFQICyAEAKAAYABsBiAd1c2Vfb2lsATEVAAAmroH82oiD6D8VAigCQzMsF0AniDEm6XjVGBJkYXNoX2Jhc2VsaW5lXzFfdjERAHUAAA%3D%3D&ccb=9-4&oh=00_AfBGjwmDVZUSXnAbEOmEbh7RFJgf3CfnY2o_KEF4Rhe2TA&oe=6526CB89&_nc_sid=1d576d&_nc_rid=34b40c085e)\n- [![ASMR with this Vegan Greek 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dessert](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C\/svg%3E)](https:\/\/scontent-lhr6-1.cdninstagram.com\/o1\/v\/t16\/f1\/m82\/1B44B79991ACEA5B5576BEAE88AA8487_video_dashinit.mp4?efg=eyJ2ZW5jb2RlX3RhZyI6InZ0c192b2RfdXJsZ2VuLmNsaXBzLnVua25vd24tQzMuNzIwLmRhc2hfYmFzZWxpbmVfMV92MSJ9&_nc_ht=scontent-lhr6-1.cdninstagram.com&_nc_cat=102&vs=651401549789912_3386782290&_nc_vs=HBksFQIYT2lnX3hwdl9yZWVsc19wZXJtYW5lbnRfcHJvZC8xQjQ0Qjc5OTkxQUNFQTVCNTU3NkJFQUU4OEFBODQ4N192aWRlb19kYXNoaW5pdC5tcDQVAALIAQAVABgkR0pZM3doS0k1dm96LUZzQ0FFNG5Lam8zbFprbWJxX0VBQUFGFQICyAEAKAAYABsBiAd1c2Vfb2lsATEVAAAmkuegpY7w8z8VAigCQzMsF0AwIgxJul41GBJkYXNoX2Jhc2VsaW5lXzFfdjERAHUAAA%3D%3D&ccb=9-4&oh=00_AfDqtUVFXxcKla3xRlrKz5oJ9uR2ifIDlN5aPb4rJ0X8yw&oe=65270C0A&_nc_sid=1d576d&_nc_rid=86ed518f28)\n- [![@wholesomejunkies lived up to its 4.8 star review! As a British Northerner, I live up to the stereotype of liking plenty of sauce on my food. The food was bursting with flavour, colour and sauce 🤩 We had the Korean burger, original, and Thai chips. All vegan 💚](https:\/\/scontent-lhr8-1.cdninstagram.com\/v\/t51.29350-15\/313418059_795154751560895_849948043070538005_n.jpg?_nc_cat=100&ccb=1-7&_nc_sid=8ae9d6&_nc_ohc=0HkEUuRAYD4AX997Y_l&_nc_ht=scontent-lhr8-1.cdninstagram.com&edm=ANo9K5cEAAAA&oh=00_AfCfvadCZWxU6voA6dqdIh0tWhBWtN0GqR8bCg7ntXnHqA&oe=652A5E17)![@wholesomejunkies lived up to its 4.8 star review! As a British Northerner, I live up to the stereotype of liking plenty of sauce on my food. The food was bursting with flavour, colour and sauce 🤩 We had the Korean burger, original, and Thai chips. All vegan 💚](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C\/svg%3E)](https:\/\/scontent-lhr8-1.cdninstagram.com\/v\/t51.29350-15\/313418059_795154751560895_849948043070538005_n.jpg?_nc_cat=100&ccb=1-7&_nc_sid=8ae9d6&_nc_ohc=0HkEUuRAYD4AX997Y_l&_nc_ht=scontent-lhr8-1.cdninstagram.com&edm=ANo9K5cEAAAA&oh=00_AfCfvadCZWxU6voA6dqdIh0tWhBWtN0GqR8bCg7ntXnHqA&oe=652A5E17)\n\n[Follow Me\\!](https:\/\/www.instagram.com\/vegan_middle_east)\n\n© Copyright 2026 [Vegan Middle East](https:\/\/veganmiddleeast.com\/). All Rights Reserved.  Blossom Recipe \\| Developed By [Blossom Themes](https:\/\/blossomthemes.com\/). Powered by [WordPress](https:\/\/en-gb.wordpress.org\/).","attrs_readable_markdown":"![ekmek kataifi](https:\/\/veganmiddleeast.com\/wp-content\/uploads\/2021\/01\/DSC02182-copy-600x600.jpg)\n\nDifficulty: Medium    Prep Time: 20 Mins   Cook Time: 35 Mins    Total Time: 55 Mins\n\n**Impress your friends and family with this indulgent vegan dessert. Ekmek Kataifi is like a custard slice crossed with baklava: shredded phyllo pastry soaked in sweetly spiced syrup underneath a layer of smooth custard topped with whipped cream, pistachios and cinnamon.**\n\nIn Greek culture, Ekmek Kataifi is often served around Easter to gatherings of friends and family or at weddings and parties. It is the perfect dessert to serve at parties because you can make it the day before in a large batch. As it is sweet and rich, you only need to serve a small square for each person. This recipe can get 12-16 servings out of a medium-sized tray.\n\n## Origins of Ekmek Kataifi\nThis dessert is a perfect example of how food is not limited by borders. Many traditional dishes have been labelled as part of a national cuisine but the recipes have been influenced by neighbouring cultures. The word ‘ekmek’ means bread in Turkish and the related Turkish dessert ‘Ekmek Kadayifi’ is made with bread\/cake soaked in syrup and topped with cream. (I will be posting a recipe for the Turkish version too…) Over time, the version named ‘Ekmek Kataifi’ has developed in Greek culture which replaces the bread with kataifi (shredded pastry) and adds custard and spices. So here we can see two similar desserts that share origins but have developed slight differences as they branched off in different cultures.\n\nAs a Linguist, I also find it interesting that the Greek version is still called ‘Ekmek’ (Turkish word for bread) even though the Greek recipe doesn’t include bread anymore.\n\nI will be researching food and national identities in more depth. So sign up to my newsletter if you are interested in exploring the links between food, culture and politics with me.\n\n## Cooking tips\nThis dessert does take time to make because it needs to cool in the fridge between layers. However, you can spend this time doing other things and come back to it when you are ready. It is a great food to prepare the night before an event. Or just something sweet to have ready in your fridge all week. The beautiful flavours and textures of this sweet traybake are definitely worth the effort.\n\nKataifi \/ kadayif is shredded phyllo pastry. You can buy it frozen from international food shops. When cooking with kataifi allow it time to defrost either at room temperature or in the fridge first. If the packet is already open, stop the pastry from drying out by wrapping the pack in a damp tea towel. If the pastry is too dry, it will break up when you separate the strands.\n\nThe most delicate part of this recipe is the extra-firm custard, which should sit solidly on top of the pastry, just like in a custard slice. To achieve this, take time to squash down lumps of cornflour into the plant milk to form a smooth paste. When is it cooking, keep whisking the custard to ensure lumps don’t form. Check the base of the pan isn’t getting sticky. The custard will thicken quickly at the end – stir for a minute longer so that all of the custard is thick with no runny bits. Then take it off the heat and stir before emptying it onto the pastry. If yours does go lumpy, whisk it hard and you should be able to smooth it out.\n\nCooking tips summary:\n\n- defrost pastry\n- keep the pastry in a damp tea towel before use\n- spend time removing lumps of cornflour in custard while cold\n- keep whisking custard to stop lumps forming\n### Ingredient swaps\nIf you can’t buy vegan double cream (I used [Elmlea](https:\/\/www.elmlea.com\/productoverview\/double-plant)), then you can use whipped cream that comes in a spray can. These are usually vegan. If you can’t find that either then you can use aqua faba. Aqua faba is the liquid from cooked beans such as chickpeas. It has a protein structure similar to egg and can be whipped up with sugar to make a light cream. Just search ‘aqua faba double cream’ to find a recipe.\n\nThis recipe uses pistachios but you can replace with walnuts or almonds or not use nuts at all.\n\nIf you have access to mastic (a spice made from tree resin), you can add a little into the custard. As this is not widely available, I have not included it in the recipe but it is a typical Greek ingredient for this dessert.\n\n![ekmek kataifi](https:\/\/veganmiddleeast.com\/wp-content\/uploads\/2021\/01\/DSC02188-300x300.jpg)\n\nLike this recipe? You might like to try:\n\n[Fasolia – Green Bean Stew](https:\/\/veganmiddleeast.com\/recipes\/fasolia\/)\n\n[Keşkül – Vegan Almond Milk Pudding](https:\/\/veganmiddleeast.com\/recipes\/keskul\/)\n\n[Tahini & Grape Molasses Cake – Tahinli Pekmezli Kek](https:\/\/veganmiddleeast.com\/recipes\/tahini-cake\/)\n\nIngredients\n\n- 250 g kataifi (shredded phyllo pastry)\n- 150 g vegan margarine\n- 250 ml water\n- 250 g caster sugar\n- 1 tbsp maple syrup (or agave syrup)\n- 1  cinnamon stick\n- 3  cloves (optional)\n- 1 tbsp lemon juice\n- 490 ml plant milk\n- 90 g cornflour\n- 70 g icing sugar\n- 1 tsp vanilla extract\n- 270 ml vegan double cream (I used one pot of Elmea plant double cream)\n- 2 tbsp icing sugar\n- 3 tbsp pistachios (or walnuts)\n- 1 tsp cinnamon\n- deep baking tray (mine was 25x19x5cm)\n- medium saucepan\n- whisk (handheld or electronic)\n- tablespoon\n- mixing bowl\n- brush\n- sharp knife\n- cling film (optional)\n\n#### Instructions\n0\/5 Instructions\n\n- Step 1\n  Once your pastry is defrosted to room temperature (see above for detail), preheat the oven to 160c. Separate the pastry strands being careful not to break them. Melt the vegan margarine. Brush some onto a deep baking tray or casserole dish, covering the base and sides. Lay the pastry in the tray making sure all the corners are filled. Tuck in any loose strands. Drizzle the remaining melted margarine across the pastry. Then bake for 1 hour until crisp and golden.\n- Step 2\n  While the pastry bakes, put all the syrup ingredients in a pan. Bring to the boil stirring slowly until the sugar dissolves. Leave on medium heat to simmer for 3 mins. Let cool. The syrup must be cold when the pastry comes out of the oven. (Put in the fridge if needed.) Once the pastry is baked, remove from the oven and immediately pour the syrup all over. Remove cinnamon and cloves. Leave aside.\n- Step 3\n  In a saucepan, mix together a little plant milk with the cornflour until there are no lumps left. Sieve in the icing sugar and combine. Gradually pour in the rest of the milk as you stir. Cook on low heat and whisk continuously. Check the cornflour isn't sticking to the base of the pan. Just before it begins to boil, the custard should thicken quickly. Stir for a minute longer to make sure it is a thick consistency throughout. Turn off the heat before it boils.\n- Step 4\n  The custard should be too thick to pour and you can place it straight onto the pastry. If it is a little too thin to sit without dripping down, then wait for it to cool slightly first. Spread the custard across the pastry, still in the deep tray. Smooth a sheet of cling film across the top of the custard (to prevent it from forming a skin) and tuck around the tray. Leave in the fridge for 2-3 hours. The custard must not be warmer than room temperature when you add the cream - otherwise, it will melt.\n- Step 5\n  Pour the cream into a mixing bowl and sieve in the icing sugar. Whip up with a handheld or electric whisk until stiff peaks form. (Don't overwhisk - it can lose it's form.) Chop or crush the nuts into small pieces. Mix in the cinnamon. Remove the dessert from the fridge and, if cold, take off the cling film. Spread the cream across the custard. Sprinkle the nuts and cinnamon across the cream then leave in the fridge until serving (preferably a few hours). Serve in individual squares.","meta_canonical":null}

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Meta Title	Vegan Ekmek Kataifi \| Εκμέκ καταΐφι \| pastry, syrup, custard and cream Greek dessert - Vegan Middle East
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Boilerpipe Text	Difficulty: Medium Prep Time: 20 Mins Cook Time: 35 Mins Total Time: 55 Mins Impress your friends and family with this indulgent vegan dessert. Ekmek Kataifi is like a custard slice crossed with baklava: shredded phyllo pastry soaked in sweetly spiced syrup underneath a layer of smooth custard topped with whipped cream, pistachios and cinnamon. In Greek culture, Ekmek Kataifi is often served around Easter to gatherings of friends and family or at weddings and parties. It is the perfect dessert to serve at parties because you can make it the day before in a large batch. As it is sweet and rich, you only need to serve a small square for each person. This recipe can get 12-16 servings out of a medium-sized tray. Origins of Ekmek Kataifi This dessert is a perfect example of how food is not limited by borders. Many traditional dishes have been labelled as part of a national cuisine but the recipes have been influenced by neighbouring cultures. The word ‘ekmek’ means bread in Turkish and the related Turkish dessert ‘Ekmek Kadayifi’ is made with bread/cake soaked in syrup and topped with cream. (I will be posting a recipe for the Turkish version too…) Over time, the version named ‘Ekmek Kataifi’ has developed in Greek culture which replaces the bread with kataifi (shredded pastry) and adds custard and spices. So here we can see two similar desserts that share origins but have developed slight differences as they branched off in different cultures. As a Linguist, I also find it interesting that the Greek version is still called ‘Ekmek’ (Turkish word for bread) even though the Greek recipe doesn’t include bread anymore. I will be researching food and national identities in more depth. So sign up to my newsletter if you are interested in exploring the links between food, culture and politics with me. Cooking tips This dessert does take time to make because it needs to cool in the fridge between layers. However, you can spend this time doing other things and come back to it when you are ready. It is a great food to prepare the night before an event. Or just something sweet to have ready in your fridge all week. The beautiful flavours and textures of this sweet traybake are definitely worth the effort. Kataifi / kadayif is shredded phyllo pastry. You can buy it frozen from international food shops. When cooking with kataifi allow it time to defrost either at room temperature or in the fridge first. If the packet is already open, stop the pastry from drying out by wrapping the pack in a damp tea towel. If the pastry is too dry, it will break up when you separate the strands. The most delicate part of this recipe is the extra-firm custard, which should sit solidly on top of the pastry, just like in a custard slice. To achieve this, take time to squash down lumps of cornflour into the plant milk to form a smooth paste. When is it cooking, keep whisking the custard to ensure lumps don’t form. Check the base of the pan isn’t getting sticky. The custard will thicken quickly at the end – stir for a minute longer so that all of the custard is thick with no runny bits. Then take it off the heat and stir before emptying it onto the pastry. If yours does go lumpy, whisk it hard and you should be able to smooth it out. Cooking tips summary: defrost pastry keep the pastry in a damp tea towel before use spend time removing lumps of cornflour in custard while cold keep whisking custard to stop lumps forming Ingredient swaps If you can’t buy vegan double cream (I used Elmlea ), then you can use whipped cream that comes in a spray can. These are usually vegan. If you can’t find that either then you can use aqua faba. Aqua faba is the liquid from cooked beans such as chickpeas. It has a protein structure similar to egg and can be whipped up with sugar to make a light cream. Just search ‘aqua faba double cream’ to find a recipe. This recipe uses pistachios but you can replace with walnuts or almonds or not use nuts at all. If you have access to mastic (a spice made from tree resin), you can add a little into the custard. As this is not widely available, I have not included it in the recipe but it is a typical Greek ingredient for this dessert. Like this recipe? You might like to try: Fasolia – Green Bean Stew Keşkül – Vegan Almond Milk Pudding Tahini & Grape Molasses Cake – Tahinli Pekmezli Kek Ingredients Pastry base 250 g kataifi (shredded phyllo pastry) 150 g vegan margarine Syrup 250 ml water 250 g caster sugar 1 tbsp maple syrup (or agave syrup) 1 cinnamon stick 3 cloves (optional) 1 tbsp lemon juice Custard 490 ml plant milk 90 g cornflour 70 g icing sugar 1 tsp vanilla extract Cream and garnish 270 ml vegan double cream (I used one pot of Elmea plant double cream) 2 tbsp icing sugar 3 tbsp pistachios (or walnuts) 1 tsp cinnamon Equipment deep baking tray (mine was 25x19x5cm) medium saucepan whisk (handheld or electronic) tablespoon mixing bowl brush sharp knife cling film (optional) Instructions 0 /5 Instructions Pastry base Step 1 Once your pastry is defrosted to room temperature (see above for detail), preheat the oven to 160c. Separate the pastry strands being careful not to break them. Melt the vegan margarine. Brush some onto a deep baking tray or casserole dish, covering the base and sides. Lay the pastry in the tray making sure all the corners are filled. Tuck in any loose strands. Drizzle the remaining melted margarine across the pastry. Then bake for 1 hour until crisp and golden. Syrup Step 2 While the pastry bakes, put all the syrup ingredients in a pan. Bring to the boil stirring slowly until the sugar dissolves. Leave on medium heat to simmer for 3 mins. Let cool. The syrup must be cold when the pastry comes out of the oven. (Put in the fridge if needed.) Once the pastry is baked, remove from the oven and immediately pour the syrup all over. Remove cinnamon and cloves. Leave aside. Custard Step 3 In a saucepan, mix together a little plant milk with the cornflour until there are no lumps left. Sieve in the icing sugar and combine. Gradually pour in the rest of the milk as you stir. Cook on low heat and whisk continuously. Check the cornflour isn't sticking to the base of the pan. Just before it begins to boil, the custard should thicken quickly. Stir for a minute longer to make sure it is a thick consistency throughout. Turn off the heat before it boils. Setting the custard Step 4 The custard should be too thick to pour and you can place it straight onto the pastry. If it is a little too thin to sit without dripping down, then wait for it to cool slightly first. Spread the custard across the pastry, still in the deep tray. Smooth a sheet of cling film across the top of the custard (to prevent it from forming a skin) and tuck around the tray. Leave in the fridge for 2-3 hours. The custard must not be warmer than room temperature when you add the cream - otherwise, it will melt. Cream and garnish Step 5 Pour the cream into a mixing bowl and sieve in the icing sugar. Whip up with a handheld or electric whisk until stiff peaks form. (Don't overwhisk - it can lose it's form.) Chop or crush the nuts into small pieces. Mix in the cinnamon. Remove the dessert from the fridge and, if cold, take off the cling film. Spread the cream across the custard. Sprinkle the nuts and cinnamon across the cream then leave in the fridge until serving (preferably a few hours). Serve in individual squares.
Markdown	[Skip to Content](https://veganmiddleeast.com/recipes/ekmek-kataifi/#content) Search [Vegan Middle East](https://veganmiddleeast.com/) - [Home](https://veganmiddleeast.com/) - [Recipes](https://veganmiddleeast.com/recipe-search-results/) - [About](https://veganmiddleeast.com/about/) [Home](https://veganmiddleeast.com/) [Recipes](https://veganmiddleeast.com/recipes/) [Vegan Ekmek Kataifi \\| Εκμέκ καταΐφι \\| pastry, syrup, custard and cream Greek dessert](https://veganmiddleeast.com/recipes/ekmek-kataifi/) # Vegan Ekmek Kataifi \\| Εκμέκ καταΐφι \\| pastry, syrup, custard and cream Greek dessert Author: [Cara](https://veganmiddleeast.com/author/theveganbazaar/ "Posts by Cara") Category: [Dessert](https://veganmiddleeast.com/recipe-category/dessert/) Cuisine: [All](https://veganmiddleeast.com/recipe-cuisine/all/), [Greek](https://veganmiddleeast.com/recipe-cuisine/greek/), [Turkish](https://veganmiddleeast.com/recipe-cuisine/turkish/) ![ekmek kataifi](https://veganmiddleeast.com/wp-content/uploads/2021/01/DSC02182-copy-600x600.jpg) Difficulty: Medium Prep Time: 20 Mins Cook Time: 35 Mins Total Time: 55 Mins Impress your friends and family with this indulgent vegan dessert. Ekmek Kataifi is like a custard slice crossed with baklava: shredded phyllo pastry soaked in sweetly spiced syrup underneath a layer of smooth custard topped with whipped cream, pistachios and cinnamon. In Greek culture, Ekmek Kataifi is often served around Easter to gatherings of friends and family or at weddings and parties. It is the perfect dessert to serve at parties because you can make it the day before in a large batch. As it is sweet and rich, you only need to serve a small square for each person. This recipe can get 12-16 servings out of a medium-sized tray. ## Origins of Ekmek Kataifi This dessert is a perfect example of how food is not limited by borders. Many traditional dishes have been labelled as part of a national cuisine but the recipes have been influenced by neighbouring cultures. The word ‘ekmek’ means bread in Turkish and the related Turkish dessert ‘Ekmek Kadayifi’ is made with bread/cake soaked in syrup and topped with cream. (I will be posting a recipe for the Turkish version too…) Over time, the version named ‘Ekmek Kataifi’ has developed in Greek culture which replaces the bread with kataifi (shredded pastry) and adds custard and spices. So here we can see two similar desserts that share origins but have developed slight differences as they branched off in different cultures. As a Linguist, I also find it interesting that the Greek version is still called ‘Ekmek’ (Turkish word for bread) even though the Greek recipe doesn’t include bread anymore. I will be researching food and national identities in more depth. So sign up to my newsletter if you are interested in exploring the links between food, culture and politics with me. ## Cooking tips This dessert does take time to make because it needs to cool in the fridge between layers. However, you can spend this time doing other things and come back to it when you are ready. It is a great food to prepare the night before an event. Or just something sweet to have ready in your fridge all week. The beautiful flavours and textures of this sweet traybake are definitely worth the effort. Kataifi / kadayif is shredded phyllo pastry. You can buy it frozen from international food shops. When cooking with kataifi allow it time to defrost either at room temperature or in the fridge first. If the packet is already open, stop the pastry from drying out by wrapping the pack in a damp tea towel. If the pastry is too dry, it will break up when you separate the strands. The most delicate part of this recipe is the extra-firm custard, which should sit solidly on top of the pastry, just like in a custard slice. To achieve this, take time to squash down lumps of cornflour into the plant milk to form a smooth paste. When is it cooking, keep whisking the custard to ensure lumps don’t form. Check the base of the pan isn’t getting sticky. The custard will thicken quickly at the end – stir for a minute longer so that all of the custard is thick with no runny bits. Then take it off the heat and stir before emptying it onto the pastry. If yours does go lumpy, whisk it hard and you should be able to smooth it out. Cooking tips summary: - defrost pastry - keep the pastry in a damp tea towel before use - spend time removing lumps of cornflour in custard while cold - keep whisking custard to stop lumps forming ### Ingredient swaps If you can’t buy vegan double cream (I used [Elmlea](https://www.elmlea.com/productoverview/double-plant)), then you can use whipped cream that comes in a spray can. These are usually vegan. If you can’t find that either then you can use aqua faba. Aqua faba is the liquid from cooked beans such as chickpeas. It has a protein structure similar to egg and can be whipped up with sugar to make a light cream. Just search ‘aqua faba double cream’ to find a recipe. This recipe uses pistachios but you can replace with walnuts or almonds or not use nuts at all. If you have access to mastic (a spice made from tree resin), you can add a little into the custard. As this is not widely available, I have not included it in the recipe but it is a typical Greek ingredient for this dessert. ![ekmek kataifi](https://veganmiddleeast.com/wp-content/uploads/2021/01/DSC02188-300x300.jpg)![ekmek kataifi](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20300%20300%22%3E%3C/svg%3E) Like this recipe? You might like to try: [Fasolia – Green Bean Stew](https://veganmiddleeast.com/recipes/fasolia/) [Keşkül – Vegan Almond Milk Pudding](https://veganmiddleeast.com/recipes/keskul/) [Tahini & Grape Molasses Cake – Tahinli Pekmezli Kek](https://veganmiddleeast.com/recipes/tahini-cake/) [Print Recipe](https://veganmiddleeast.com/recipes/ekmek-kataifi/?print=980) #### Ingredients - 250 g kataifi (shredded phyllo pastry) - 150 g vegan margarine - 250 ml water - 250 g caster sugar - 1 tbsp maple syrup (or agave syrup) - 1 cinnamon stick - 3 cloves (optional) - 1 tbsp lemon juice - 490 ml plant milk - 90 g cornflour - 70 g icing sugar - 1 tsp vanilla extract - 270 ml vegan double cream (I used one pot of Elmea plant double cream) - 2 tbsp icing sugar - 3 tbsp pistachios (or walnuts) - 1 tsp cinnamon - deep baking tray (mine was 25x19x5cm) - medium saucepan - whisk (handheld or electronic) - tablespoon - mixing bowl - brush - sharp knife - cling film (optional) #### Instructions 0/5 Instructions - Step 1 Once your pastry is defrosted to room temperature (see above for detail), preheat the oven to 160c. Separate the pastry strands being careful not to break them. Melt the vegan margarine. Brush some onto a deep baking tray or casserole dish, covering the base and sides. Lay the pastry in the tray making sure all the corners are filled. Tuck in any loose strands. Drizzle the remaining melted margarine across the pastry. Then bake for 1 hour until crisp and golden. - Step 2 While the pastry bakes, put all the syrup ingredients in a pan. Bring to the boil stirring slowly until the sugar dissolves. Leave on medium heat to simmer for 3 mins. Let cool. The syrup must be cold when the pastry comes out of the oven. (Put in the fridge if needed.) Once the pastry is baked, remove from the oven and immediately pour the syrup all over. Remove cinnamon and cloves. Leave aside. - Step 3 In a saucepan, mix together a little plant milk with the cornflour until there are no lumps left. Sieve in the icing sugar and combine. Gradually pour in the rest of the milk as you stir. Cook on low heat and whisk continuously. Check the cornflour isn't sticking to the base of the pan. Just before it begins to boil, the custard should thicken quickly. Stir for a minute longer to make sure it is a thick consistency throughout. Turn off the heat before it boils. - Step 4 The custard should be too thick to pour and you can place it straight onto the pastry. If it is a little too thin to sit without dripping down, then wait for it to cool slightly first. Spread the custard across the pastry, still in the deep tray. Smooth a sheet of cling film across the top of the custard (to prevent it from forming a skin) and tuck around the tray. Leave in the fridge for 2-3 hours. The custard must not be warmer than room temperature when you add the cream - otherwise, it will melt. - Step 5 Pour the cream into a mixing bowl and sieve in the icing sugar. Whip up with a handheld or electric whisk until stiff peaks form. (Don't overwhisk - it can lose it's form.) Chop or crush the nuts into small pieces. Mix in the cinnamon. Remove the dessert from the fridge and, if cold, take off the cling film. Spread the cream across the custard. Sprinkle the nuts and cinnamon across the cream then leave in the fridge until serving (preferably a few hours). Serve in individual squares. #### Notes Did you make this recipe? Tag [@vegan\_middle\_east](https://www.instagram.com/vegan_middle_east/) on Instagram or comment below. #### Tags [\#cake](https://veganmiddleeast.com/recipe-tag/cake/) [\#cream](https://veganmiddleeast.com/recipe-tag/cream/) [\#custard](https://veganmiddleeast.com/recipe-tag/custard/) [\#nuts](https://veganmiddleeast.com/recipe-tag/nuts/) [\#party](https://veganmiddleeast.com/recipe-tag/party/) [\#sweet](https://veganmiddleeast.com/recipe-tag/sweet/) [\#vegan](https://veganmiddleeast.com/recipe-tag/vegan/) ### Leave a Reply [Cancel reply](https://veganmiddleeast.com/recipes/ekmek-kataifi/#respond) You must be [logged in](https://veganmiddleeast.com/wp-login.php?redirect_to=https%3A%2F%2Fveganmiddleeast.com%2Frecipes%2Fekmek-kataifi%2F) to post a comment. ## Beyond falafel… Cara Hi, I'm Cara. Vegan middle eastern food is more than hummus and falafel. Explore diverse middle eastern cuisines with plant-based recipes and join a multicultural social media community for tips on how to adjust to a vegan lifestyle. 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Readable Markdown	![ekmek kataifi](https://veganmiddleeast.com/wp-content/uploads/2021/01/DSC02182-copy-600x600.jpg) Difficulty: Medium Prep Time: 20 Mins Cook Time: 35 Mins Total Time: 55 Mins Impress your friends and family with this indulgent vegan dessert. Ekmek Kataifi is like a custard slice crossed with baklava: shredded phyllo pastry soaked in sweetly spiced syrup underneath a layer of smooth custard topped with whipped cream, pistachios and cinnamon. In Greek culture, Ekmek Kataifi is often served around Easter to gatherings of friends and family or at weddings and parties. It is the perfect dessert to serve at parties because you can make it the day before in a large batch. As it is sweet and rich, you only need to serve a small square for each person. This recipe can get 12-16 servings out of a medium-sized tray. ## Origins of Ekmek Kataifi This dessert is a perfect example of how food is not limited by borders. Many traditional dishes have been labelled as part of a national cuisine but the recipes have been influenced by neighbouring cultures. The word ‘ekmek’ means bread in Turkish and the related Turkish dessert ‘Ekmek Kadayifi’ is made with bread/cake soaked in syrup and topped with cream. (I will be posting a recipe for the Turkish version too…) Over time, the version named ‘Ekmek Kataifi’ has developed in Greek culture which replaces the bread with kataifi (shredded pastry) and adds custard and spices. So here we can see two similar desserts that share origins but have developed slight differences as they branched off in different cultures. As a Linguist, I also find it interesting that the Greek version is still called ‘Ekmek’ (Turkish word for bread) even though the Greek recipe doesn’t include bread anymore. I will be researching food and national identities in more depth. So sign up to my newsletter if you are interested in exploring the links between food, culture and politics with me. ## Cooking tips This dessert does take time to make because it needs to cool in the fridge between layers. However, you can spend this time doing other things and come back to it when you are ready. It is a great food to prepare the night before an event. Or just something sweet to have ready in your fridge all week. The beautiful flavours and textures of this sweet traybake are definitely worth the effort. Kataifi / kadayif is shredded phyllo pastry. You can buy it frozen from international food shops. When cooking with kataifi allow it time to defrost either at room temperature or in the fridge first. If the packet is already open, stop the pastry from drying out by wrapping the pack in a damp tea towel. If the pastry is too dry, it will break up when you separate the strands. The most delicate part of this recipe is the extra-firm custard, which should sit solidly on top of the pastry, just like in a custard slice. To achieve this, take time to squash down lumps of cornflour into the plant milk to form a smooth paste. When is it cooking, keep whisking the custard to ensure lumps don’t form. Check the base of the pan isn’t getting sticky. The custard will thicken quickly at the end – stir for a minute longer so that all of the custard is thick with no runny bits. Then take it off the heat and stir before emptying it onto the pastry. If yours does go lumpy, whisk it hard and you should be able to smooth it out. Cooking tips summary: - defrost pastry - keep the pastry in a damp tea towel before use - spend time removing lumps of cornflour in custard while cold - keep whisking custard to stop lumps forming ### Ingredient swaps If you can’t buy vegan double cream (I used [Elmlea](https://www.elmlea.com/productoverview/double-plant)), then you can use whipped cream that comes in a spray can. These are usually vegan. If you can’t find that either then you can use aqua faba. Aqua faba is the liquid from cooked beans such as chickpeas. It has a protein structure similar to egg and can be whipped up with sugar to make a light cream. Just search ‘aqua faba double cream’ to find a recipe. This recipe uses pistachios but you can replace with walnuts or almonds or not use nuts at all. If you have access to mastic (a spice made from tree resin), you can add a little into the custard. As this is not widely available, I have not included it in the recipe but it is a typical Greek ingredient for this dessert. ![ekmek kataifi](https://veganmiddleeast.com/wp-content/uploads/2021/01/DSC02188-300x300.jpg) Like this recipe? You might like to try: [Fasolia – Green Bean Stew](https://veganmiddleeast.com/recipes/fasolia/) [Keşkül – Vegan Almond Milk Pudding](https://veganmiddleeast.com/recipes/keskul/) [Tahini & Grape Molasses Cake – Tahinli Pekmezli Kek](https://veganmiddleeast.com/recipes/tahini-cake/) Ingredients - 250 g kataifi (shredded phyllo pastry) - 150 g vegan margarine - 250 ml water - 250 g caster sugar - 1 tbsp maple syrup (or agave syrup) - 1 cinnamon stick - 3 cloves (optional) - 1 tbsp lemon juice - 490 ml plant milk - 90 g cornflour - 70 g icing sugar - 1 tsp vanilla extract - 270 ml vegan double cream (I used one pot of Elmea plant double cream) - 2 tbsp icing sugar - 3 tbsp pistachios (or walnuts) - 1 tsp cinnamon - deep baking tray (mine was 25x19x5cm) - medium saucepan - whisk (handheld or electronic) - tablespoon - mixing bowl - brush - sharp knife - cling film (optional) #### Instructions 0/5 Instructions - Step 1 Once your pastry is defrosted to room temperature (see above for detail), preheat the oven to 160c. Separate the pastry strands being careful not to break them. Melt the vegan margarine. Brush some onto a deep baking tray or casserole dish, covering the base and sides. Lay the pastry in the tray making sure all the corners are filled. Tuck in any loose strands. Drizzle the remaining melted margarine across the pastry. Then bake for 1 hour until crisp and golden. - Step 2 While the pastry bakes, put all the syrup ingredients in a pan. Bring to the boil stirring slowly until the sugar dissolves. Leave on medium heat to simmer for 3 mins. Let cool. The syrup must be cold when the pastry comes out of the oven. (Put in the fridge if needed.) Once the pastry is baked, remove from the oven and immediately pour the syrup all over. Remove cinnamon and cloves. Leave aside. - Step 3 In a saucepan, mix together a little plant milk with the cornflour until there are no lumps left. Sieve in the icing sugar and combine. Gradually pour in the rest of the milk as you stir. Cook on low heat and whisk continuously. Check the cornflour isn't sticking to the base of the pan. Just before it begins to boil, the custard should thicken quickly. Stir for a minute longer to make sure it is a thick consistency throughout. Turn off the heat before it boils. - Step 4 The custard should be too thick to pour and you can place it straight onto the pastry. If it is a little too thin to sit without dripping down, then wait for it to cool slightly first. Spread the custard across the pastry, still in the deep tray. Smooth a sheet of cling film across the top of the custard (to prevent it from forming a skin) and tuck around the tray. Leave in the fridge for 2-3 hours. The custard must not be warmer than room temperature when you add the cream - otherwise, it will melt. - Step 5 Pour the cream into a mixing bowl and sieve in the icing sugar. Whip up with a handheld or electric whisk until stiff peaks form. (Don't overwhisk - it can lose it's form.) Chop or crush the nuts into small pieces. Mix in the cinnamon. Remove the dessert from the fridge and, if cold, take off the cling film. Spread the cream across the custard. Sprinkle the nuts and cinnamon across the cream then leave in the fridge until serving (preferably a few hours). Serve in individual squares.
Shard	87 (laksa)
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