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### FOR EKMEK 450 gr kataifi pastry 150 gr melted butter 100 gr coarsely chopped Aegean pistachios 600 gr cold heavy cream (35% fat) Cinnamon for serving ### FOR THE CREAM 1½ lt fresh milk 200 gr sugar 2 eggs 2 vanilla pods 160 gr vanilla corn flour (the kind that is cooked with milk, not instant) 2 pinches ground mastic 20 gr melted butter 60 gr corn flour ### FOR THE SYRUP Lemon peel Cinnamon stick 3-4 drops lemon juice 350 gr water 350 gr sugar ## Instructions ### FOR THE KATAIFI PASTRY 1. First, open the kataifi pastry with your fingers. 2. Pour the melted butter over it and spread it fluffy in a 24x32x6cm baking pan. 3. Bake in a preheated oven at 170ºC (fan-assisted) for about 30 minutes until golden brown. 4. Let it cool. 5. Put all the syrup ingredients in a pot and boil for 4 minutes over medium heat. 6. Add the lemon juice at the end. Let it cool slightly. 7. Remove the lemon peel and cinnamon stick. 8. Pour the syrup over the kataifi. 9. Let it cool completely. ### FOR THE CREAM 1. Reserve 1.5 cups of milk and put the rest in a pot to heat. 2. In a bowl, put the 1.5 cups of milk, sugar, eggs, vanilla, vanilla corn flour, corn flour, and mastic. 3. Whisk them together, add some warm milk to thin the mixture, and pour it all into the pot. 4. Stir constantly for a few minutes until thickened. 5. Remove from heat and add the butter. 6. Pour over the syrup-soaked kataifi. 7. Whip the cold cream into whipped cream and spread it over the dessert. 8. Sprinkle with cinnamon and the coarsely chopped pistachios. 9. Chill the dessert for an hour and cut into pieces.