🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 46 (from laksa142)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa046.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://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/","crawl_time":1776263510,"first_indexed_time":1653751538,"http_code":200,"src_unparsed":"com,savoryandsweetfood!www,\/2016\/03\/04\/ekmek-kataife\/ s443","src_root_hash":"12219055881658051646","history_drop_reason":null,"meta_title":"Ekmek Kataife - Savory&SweetFood","meta_descriptions":[],"attrs_boilerpipe_text":"Recently I have been doing a lot of research on Greek cuisine. Saved quite a lot of Greek food recipes already. Now, all of those will have to go through lots of trials and tests and I’ll bring in front of you all the best recipes. One such successful recipe was that of EKMEK KATAIF. \n \n \nOne main thing that I noticed in Greek cuisine is that it resembles the middle eastern and Turkish cuisines a lot. The spread of Ottoman Empire influence through these countries they ruled explains a great deal of the similarities in Middle Eastern and Turkish Cuisines with the Greek cuisine. \n \n \nSome foods influenced and spread by the Ottomans include:\nFilo deserts such as Baklava, desserts with honey, Grape leaves, Kafkas, or lamb meatballs, Eggplant dishes, Pilafs, Wedding soup, The use of rose water, Pistachios, Yogurt etc. Isn’t this a new information for you? It was for me definitely. \n \n \nGod willing, more Greek recipes will be posted in the future. For now see the recipe of this yummy, tasty dessert Ekmek Kataife. \n \n \nEkmek Kataife is made with a layer of kataife dough (kataife is same as kanafeh\/ kunafa ) which is baked till crispy, drenched in lemon and rosewater scented syrup, topped with a thick and creamy semolina custard and whipped cream and finally garnished with ground pistachios….bliss! That’s it! and you have the fantastic looking authentic Greek dessert on your table. \n \n \nI didn’t use whipped cream here because my husband is not a big fan of it. If you like a nice and airy cream, feel free to add in a layer of it. It would taste really fantastic. So here is the recipe, hope you all like it. Here is a video tutorial. 🙂\nINGREDIENTS\n:\nFor the Syrup\n1 Cup Water\n2 Cups Sugar\nA slice of lemon\n1 tsp rose water\nFor the Kataifi Base:\n190 grams Kataifi pastry\n½ cup unsalted butter, melted.\nFor the Custard:\n2½ cups whole milk\n1\/4 tsp ground mastic (also known as mastika or tears)\n2 large eggs\n¼ cup fine semolina flour\n1 tsp cornflour\n¼ cup caster (superfine) sugar\n1\/4 cup shredded coconut (optional)\n1 tsp vanilla\nFor the Whipped Cream:\n2 cups whipping cream\n1 tsp vanilla extract\n1 tsp cream stabilizer or powdered milk\n3 tsp icing sugar or to taste\n1 cup chopped unsalted pistachios for garnish\nNOTES\n:\n✔️ In the original recipe, they add whipping cream on top of the custard layer. I didn’t add it, but if you like the airy whipped cream you should definitely include that layer too. \n✔️ Adding shredded coconut is optional, i prefer without it.\nDirections\n:\nFor the Kataif Base:\nPreheat oven to 350 F\nGrease and line a 11 x 7 x 2-inches pan with parchment paper\nTease the pastry and pull apart really well and pour in melted butter. Mix well. \nPress into the bottom of pan\nPlace in oven til golden brown, about 10 minutes\nFor the Syrup:\nPlace sugar and water in a saucepan and bring to the boil.\nReduce head to low and simmer approximately 8 minutes until thick.\nRemove from the heat and add lemon.\nPour hot syrup over cooled pastry base and set aside to cool\nFor the Custard:\nInto a saucepan pour milk and add mastic and let it come to a boil. Remove from heat. \nIn a large bowl add eggs, semolina, cornflour, sugar and vanilla and whisk well.\nTemper the eggs by adding 3 ladles of hot milk into the eggs, whisking all the time.\nPour the tempered egg mixture into the milk and return to the heat, stirring constantly until thickened. Add coconut and stir.\nRemove from the heat and place cling film on the surface of the custard and set aside to cool.\nPour cooled custard over cooled pastry and spread evenly. Leave at room temperature until fully cool and then refrigerate for at least 4 hours.\nFor the whipped cream:\nIn a clean bowl add cream, icing sugar and vanilla and whip until thick enough to pipe\nPlace cream in an icing bag with a star tip and pipe rosettes to decorate or just spread it evenly over the custard. \nGarnish with chopped pistachios.\nWhile serving pour extra syrup on top if desired. \n[yumprint-recipe id=’142′] \n \nRecipe courtesy \nOrgasmicchef.com\nPost navigation","attrs_markdown":"[![Savory\\&SweetFood](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)![Savory\\&SweetFood](https:\/\/www.savoryandsweetfood.com\/wp-content\/uploads\/2015\/10\/Savory-Sweet-FoodLogoS.jpg)](https:\/\/www.savoryandsweetfood.com\/)\n\n# [Savory\\&SweetFood](https:\/\/www.savoryandsweetfood.com\/)\n## Home created food at its best\n\nMenu\n\n[Skip to content](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#content)\n\n- [Home](https:\/\/www.savoryandsweetfood.com\/)\n- [About me](https:\/\/www.savoryandsweetfood.com\/about\/)\n- [Recipe Index](https:\/\/www.savoryandsweetfood.com\/recipes\/)\n- [Contact me](https:\/\/www.savoryandsweetfood.com\/contact-me\/)\n\n# Ekmek Kataife\n[March 4, 2016June 4, 2020](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/)\n\n\\- [Sadia Mohamed](https:\/\/www.savoryandsweetfood.com\/author\/sadia-mohamed\/)\n\n![ekmek kataife](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n\n![ekmek kataife](https:\/\/www.savoryandsweetfood.com\/wp-content\/uploads\/2016\/03\/img_9676-2.jpg)\n\nRecently I have been doing a lot of research on Greek cuisine. Saved quite a lot of Greek food recipes already. Now, all of those will have to go through lots of trials and tests and I’ll bring in front of you all the best recipes. One such successful recipe was that of EKMEK KATAIF.\n\n[![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)![](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9676-1.jpg)](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9676-1.jpg)\n\nOne main thing that I noticed in Greek cuisine is that it resembles the middle eastern and Turkish cuisines a lot. The spread of Ottoman Empire influence through these countries they ruled explains a great deal of the similarities in Middle Eastern and Turkish Cuisines with the Greek cuisine.\n\n[![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)![](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9681.jpg)](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9681.jpg)\n\nSome foods influenced and spread by the Ottomans include:  \n Filo deserts such as Baklava, desserts with honey, Grape leaves, Kafkas, or lamb meatballs, Eggplant dishes, Pilafs, Wedding soup, The use of rose water, Pistachios, Yogurt etc. Isn’t this a new information for you? It was for me definitely.\n\n[![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)![](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9682.jpg)](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9682.jpg)\n\nGod willing, more Greek recipes will be posted in the future. For now see the recipe of this yummy, tasty dessert Ekmek Kataife.\n\n[![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)![](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9677-1.jpg)](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9677-1.jpg)   \n Ekmek Kataife is made with a layer of kataife dough (kataife is same as kanafeh\/ kunafa ) which is baked till crispy, drenched in lemon and rosewater scented syrup, topped with a thick and creamy semolina custard and whipped cream and finally garnished with ground pistachios….bliss! That’s it! and you have the fantastic looking authentic Greek dessert on your table.\n\n[![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)![](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9667.jpg)](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9667.jpg)\n\nI didn’t use whipped cream here because my husband is not a big fan of it. If you like a nice and airy cream, feel free to add in a layer of it. It would taste really fantastic. So here is the recipe, hope you all like it. Here is a video tutorial. 🙂\n\n**INGREDIENTS**:\n\n***For the Syrup***\n\n- 1 Cup Water\n- 2 Cups Sugar\n- A slice of lemon\n- 1 tsp rose water\n\n***For the Kataifi Base:***\n\n- 190 grams Kataifi pastry\n- ½ cup unsalted butter, melted.\n\n***For the Custard:***\n\n- 2½ cups whole milk\n- 1\/4 tsp ground mastic (also known as mastika or tears)\n- 2 large eggs\n- ¼ cup fine semolina flour\n- 1 tsp cornflour\n- ¼ cup caster (superfine) sugar\n- 1\/4 cup shredded coconut (optional)\n- 1 tsp vanilla\n\n***For the Whipped Cream:***\n\n- 2 cups whipping cream\n- 1 tsp vanilla extract\n- 1 tsp cream stabilizer or powdered milk\n- 3 tsp icing sugar or to taste\n\n1 cup chopped unsalted pistachios for garnish\n\n**NOTES**:  \n ✔️ In the original recipe, they add whipping cream on top of the custard layer. I didn’t add it, but if you like the airy whipped cream you should definitely include that layer too.\n\n✔️ Adding shredded coconut is optional, i prefer without it.  \n  **Directions**:\n\n***For the Kataif Base:***\n\n1. Preheat oven to 350 F\n2. Grease and line a 11 x 7 x 2-inches pan with parchment paper\n3. Tease the pastry and pull apart really well and pour in melted butter. Mix well.\n4. Press into the bottom of pan\n5. Place in oven til golden brown, about 10 minutes\n\n***For the Syrup:***\n\n1. Place sugar and water in a saucepan and bring to the boil.\n2. Reduce head to low and simmer approximately 8 minutes until thick.\n3. Remove from the heat and add lemon.\n4. Pour hot syrup over cooled pastry base and set aside to cool\n\n***For the Custard:***\n\n1. Into a saucepan pour milk and add mastic and let it come to a boil. Remove from heat.\n2. In a large bowl add eggs, semolina, cornflour, sugar and vanilla and whisk well.\n3. Temper the eggs by adding 3 ladles of hot milk into the eggs, whisking all the time.\n4. Pour the tempered egg mixture into the milk and return to the heat, stirring constantly until thickened. Add coconut and stir.\n5. Remove from the heat and place cling film on the surface of the custard and set aside to cool.\n6. Pour cooled custard over cooled pastry and spread evenly. Leave at room temperature until fully cool and then refrigerate for at least 4 hours.\n\n***For the whipped cream:***\n\n1. In a clean bowl add cream, icing sugar and vanilla and whip until thick enough to pipe\n2. Place cream in an icing bag with a star tip and pipe rosettes to decorate or just spread it evenly over the custard.\n3. Garnish with chopped pistachios.\n4. While serving pour extra syrup on top if desired.\n\n\\[yumprint-recipe id=’142′\\]\n\n[![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)![](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9678.jpg)](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9678.jpg)\n\nRecipe courtesy [Orgasmicchef.com](http:\/\/www.orgasmicchef.com\/desserts\/ekmek-kataifi\/)\n\n### Share this:\n- [Share on Pinterest (Opens in new window) Pinterest](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/?share=pinterest)\n- [Share on Facebook (Opens in new window) Facebook](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/?share=facebook)\n- [Share on WhatsApp (Opens in new window) WhatsApp](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/?share=jetpack-whatsapp)\n- [Share on X (Opens in new window) X](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/?share=twitter)\n- [Share on Tumblr (Opens in new window) Tumblr](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/?share=tumblr)\n- [Print (Opens in new window) Print](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#print?share=print)\n- [Email a link to a friend (Opens in new window) Email](mailto:?subject=%5BShared%20Post%5D%20Ekmek%20Kataife%C2%A0&body=https%3A%2F%2Fwww.savoryandsweetfood.com%2F2016%2F03%2F04%2Fekmek-kataife%2F&share=email)\n\n### Like this:\nLike Loading...\n### *Related*\n\nPosted in [Desserts](https:\/\/www.savoryandsweetfood.com\/category\/desserts\/)   - Tagged [cuisine](https:\/\/www.savoryandsweetfood.com\/tag\/cuisine\/), [ekmek](https:\/\/www.savoryandsweetfood.com\/tag\/ekmek\/), [greek](https:\/\/www.savoryandsweetfood.com\/tag\/greek\/), [kataife](https:\/\/www.savoryandsweetfood.com\/tag\/kataife\/)\n\n## Post navigation\n[Chicken Alfredo Pasta](https:\/\/www.savoryandsweetfood.com\/2016\/03\/01\/chicken-alfredo-pasta\/)\n\n[Spicy Chicken Fried Rice](https:\/\/www.savoryandsweetfood.com\/2016\/03\/07\/spicy-chicken-fried-rice\/)\n\n## 11 thoughts on “Ekmek Kataife ”\n1. ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/230f1a1ea7b8035399e3680cd781a56fdbbe962652f2c489d36411e65b39a0c6?s=50&d=mm&r=g)\n   \n   **Syedq8** says:\n   \n   [March 4, 2016 at 1:49 pm](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-3847)\n   \n   Awesome…  \n    Looks delish\\!\n   \n   Loading...\n   \n   [Reply](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-3847)\n   1. ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](https:\/\/secure.gravatar.com\/avatar\/c6b5ff1ae52dc0598ac1e0f92af75601e8feb200c3722a08790b89ea0fa515e6?s=50&d=mm&r=g)\n      \n      **mohdsadia** says:\n      \n      [March 7, 2016 at 11:45 am](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-3992)\n      \n      Thanks Syed\\!\n      \n      Loading...\n      \n      [Reply](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-3992)\n2. ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/186349959383aeafaac8c688f8b3225ca082bc6a2a5c3995f9b4b423fb5ecf87?s=50&d=mm&r=g)\n   \n   **[Sarah](http:\/\/www.flourandspiceblog.com\/)** says:\n   \n   [March 5, 2016 at 4:45 pm](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-3904)\n   \n   !How utterly lovely\n   \n   Loading...\n   \n   [Reply](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-3904)\n   1. ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](https:\/\/secure.gravatar.com\/avatar\/c6b5ff1ae52dc0598ac1e0f92af75601e8feb200c3722a08790b89ea0fa515e6?s=50&d=mm&r=g)\n      \n      **mohdsadia** says:\n      \n      [March 7, 2016 at 11:50 am](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-3997)\n      \n      Thanks Sarah\\!\n      \n      Loading...\n      \n      [Reply](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-3997)\n3. ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/94c2b6a813d7bb8e9e9e064d34bce18d086cae0b275ee2402e6bf63bf2d9624e?s=50&d=mm&r=g)\n   \n   **[Rafeeda @ The Big Sweet Tooth](http:\/\/www.thebigsweettooth.com\/)** says:\n   \n   [March 22, 2016 at 8:29 am](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-5021)\n   \n   Oh goodness! Another one… this looks to me like a mix of kunafe without cheese and layali lubnan topped, an amalgamation of two amazing recipes… sounds wow\\!\n   \n   Loading...\n   \n   [Reply](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-5021)\n   1. ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](https:\/\/secure.gravatar.com\/avatar\/c6b5ff1ae52dc0598ac1e0f92af75601e8feb200c3722a08790b89ea0fa515e6?s=50&d=mm&r=g)\n      \n      **mohdsadia** says:\n      \n      [March 22, 2016 at 10:22 am](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-5029)\n      \n      Thank you Rafeeda! Oh yeah I didn’t think about it that way. Exactly it’s like a mix of those two desserts.\n      \n      Loading...\n      \n      [Reply](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-5029)\n4. ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/f6fc9535b9855ce867e373cc791b9ac519001293c5a660262c3dc2b6a74eba62?s=50&d=mm&r=g)\n   \n   **Sarah** says:\n   \n   [November 24, 2016 at 7:08 pm](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-18285)\n   \n   I made this last night and it was so simple and so delicious! I think that I used a bigger pan than you because I didnt have enough custard filling. It barely covered the phyllo. No problem, I just made another batch of custard to top it off and it was just fine. I used a 9×13 pan. I am thinking maybe a square 8×8 would have been better. Please, what size pan did you use? This recipe is definitely a keeper. So simple and everyone loved it! Thanks\\!\n   \n   Loading...\n   \n   [Reply](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-18285)\n   1. ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](https:\/\/secure.gravatar.com\/avatar\/c6b5ff1ae52dc0598ac1e0f92af75601e8feb200c3722a08790b89ea0fa515e6?s=50&d=mm&r=g)\n      \n      **[mohdsadia](https:\/\/www.savoryandsweetfood.com\/)** says:\n      \n      [November 27, 2016 at 8:44 am](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-18430)\n      \n      Heyy Sarah! Sorry for replying late. Happy to know that you liked the dessert. But I’m sorry that you had trouble with the filling. I used a 11 x 7 x 2-inches rectangular baking pan. I will mention it in the post. Thanks for trying and the sending the feedback. Hope you will make this again.\n      \n      Loading...\n      \n      [Reply](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-18430)\n5. ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/b6b0906132d47013c936474f0040d53a8eced389ba67d6d7e0813d0b3f327777?s=50&d=mm&r=g)\n   \n   **SA** says:\n   \n   [March 24, 2017 at 2:21 pm](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-24280)\n   \n   Is there a urdu name for mastika. I’m not sure I understand what it is\n   \n   Loading...\n   \n   [Reply](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-24280)\n   1. ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n      \n      ![](https:\/\/secure.gravatar.com\/avatar\/c6b5ff1ae52dc0598ac1e0f92af75601e8feb200c3722a08790b89ea0fa515e6?s=50&d=mm&r=g)\n      \n      **[mohdsadia](https:\/\/www.savoryandsweetfood.com\/)** says:\n      \n      [March 26, 2017 at 8:12 pm](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-24364)\n      \n      Mastika is a Mediterranean spice which is used a lot when making desserts, cakes etc. I don’t think it has an Urdu name. If you don’t have it you can omit it.\n      \n      Loading...\n      \n      [Reply](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-24364)\n6. ![](data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/3156961b07cc987605f9d72aa50def356dfd6e0f4b29da4389996da3fdbda799?s=50&d=mm&r=g)\n   \n   **[Emma](http:\/\/gravatar.com\/annumn)** says:\n   \n   [May 12, 2021 at 1:23 am](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-61573)\n   \n   Ekmek(bread in Turkish), not a Greek word. 🙁\n   \n   Loading...\n   \n   [Reply](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#comment-61573)\n### Leave a Reply[Cancel reply](https:\/\/www.savoryandsweetfood.com\/2016\/03\/04\/ekmek-kataife\/#respond)\nThis site uses Akismet to reduce spam. 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[tandoori](https:\/\/www.savoryandsweetfood.com\/tag\/tandoori\/) [Vegetarian](https:\/\/www.savoryandsweetfood.com\/tag\/vegetarian\/)\n\n##### Privacy Policy\nNo part of the content (digital photographs, recipes, posts, etc.) of this site may be reproduced or displayed without prior written permission. This site is protected by CopyScape. DO NOT COPY.\n\n- [About me](https:\/\/www.savoryandsweetfood.com\/about\/)\n\n- [Privacy Policy](https:\/\/www.savoryandsweetfood.com\/privacy-policy\/)\n\n- [Contact me](https:\/\/www.savoryandsweetfood.com\/contact-me\/)\n\n[Proudly powered by WordPress](http:\/\/wordpress.org\/)  \\|  [Theme: Biscuit by Pankogut.](http:\/\/pankogut.com\/)\n\nerror: Content is protected !\\!\n\n%d","attrs_readable_markdown":"Recently I have been doing a lot of research on Greek cuisine. Saved quite a lot of Greek food recipes already. Now, all of those will have to go through lots of trials and tests and I’ll bring in front of you all the best recipes. One such successful recipe was that of EKMEK KATAIF.\n\n[![](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9676-1.jpg)](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9676-1.jpg)\n\nOne main thing that I noticed in Greek cuisine is that it resembles the middle eastern and Turkish cuisines a lot. The spread of Ottoman Empire influence through these countries they ruled explains a great deal of the similarities in Middle Eastern and Turkish Cuisines with the Greek cuisine.\n\n[![](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9681.jpg)](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9681.jpg)\n\nSome foods influenced and spread by the Ottomans include:  \n Filo deserts such as Baklava, desserts with honey, Grape leaves, Kafkas, or lamb meatballs, Eggplant dishes, Pilafs, Wedding soup, The use of rose water, Pistachios, Yogurt etc. Isn’t this a new information for you? It was for me definitely.\n\n[![](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9682.jpg)](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9682.jpg)\n\nGod willing, more Greek recipes will be posted in the future. For now see the recipe of this yummy, tasty dessert Ekmek Kataife.\n\n[![](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9677-1.jpg)](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9677-1.jpg)   \n Ekmek Kataife is made with a layer of kataife dough (kataife is same as kanafeh\/ kunafa ) which is baked till crispy, drenched in lemon and rosewater scented syrup, topped with a thick and creamy semolina custard and whipped cream and finally garnished with ground pistachios….bliss! That’s it! and you have the fantastic looking authentic Greek dessert on your table.\n\n[![](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9667.jpg)](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9667.jpg)\n\nI didn’t use whipped cream here because my husband is not a big fan of it. If you like a nice and airy cream, feel free to add in a layer of it. It would taste really fantastic. So here is the recipe, hope you all like it. Here is a video tutorial. 🙂\n\n**INGREDIENTS**:\n\n***For the Syrup***\n\n- 1 Cup Water\n- 2 Cups Sugar\n- A slice of lemon\n- 1 tsp rose water\n\n***For the Kataifi Base:***\n\n- 190 grams Kataifi pastry\n- ½ cup unsalted butter, melted.\n\n***For the Custard:***\n\n- 2½ cups whole milk\n- 1\/4 tsp ground mastic (also known as mastika or tears)\n- 2 large eggs\n- ¼ cup fine semolina flour\n- 1 tsp cornflour\n- ¼ cup caster (superfine) sugar\n- 1\/4 cup shredded coconut (optional)\n- 1 tsp vanilla\n\n***For the Whipped Cream:***\n\n- 2 cups whipping cream\n- 1 tsp vanilla extract\n- 1 tsp cream stabilizer or powdered milk\n- 3 tsp icing sugar or to taste\n\n1 cup chopped unsalted pistachios for garnish\n\n**NOTES**:  \n ✔️ In the original recipe, they add whipping cream on top of the custard layer. I didn’t add it, but if you like the airy whipped cream you should definitely include that layer too.\n\n✔️ Adding shredded coconut is optional, i prefer without it.  \n  **Directions**:\n\n***For the Kataif Base:***\n\n1. Preheat oven to 350 F\n2. Grease and line a 11 x 7 x 2-inches pan with parchment paper\n3. Tease the pastry and pull apart really well and pour in melted butter. Mix well.\n4. Press into the bottom of pan\n5. Place in oven til golden brown, about 10 minutes\n\n***For the Syrup:***\n\n1. Place sugar and water in a saucepan and bring to the boil.\n2. Reduce head to low and simmer approximately 8 minutes until thick.\n3. Remove from the heat and add lemon.\n4. Pour hot syrup over cooled pastry base and set aside to cool\n\n***For the Custard:***\n\n1. Into a saucepan pour milk and add mastic and let it come to a boil. Remove from heat.\n2. In a large bowl add eggs, semolina, cornflour, sugar and vanilla and whisk well.\n3. Temper the eggs by adding 3 ladles of hot milk into the eggs, whisking all the time.\n4. Pour the tempered egg mixture into the milk and return to the heat, stirring constantly until thickened. Add coconut and stir.\n5. Remove from the heat and place cling film on the surface of the custard and set aside to cool.\n6. Pour cooled custard over cooled pastry and spread evenly. Leave at room temperature until fully cool and then refrigerate for at least 4 hours.\n\n***For the whipped cream:***\n\n1. In a clean bowl add cream, icing sugar and vanilla and whip until thick enough to pipe\n2. Place cream in an icing bag with a star tip and pipe rosettes to decorate or just spread it evenly over the custard.\n3. Garnish with chopped pistachios.\n4. While serving pour extra syrup on top if desired.\n\n\\[yumprint-recipe id=’142′\\] [![](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9678.jpg)](https:\/\/savoryandsweetfood.files.wordpress.com\/2016\/03\/img_9678.jpg)\n\nRecipe courtesy [Orgasmicchef.com](http:\/\/www.orgasmicchef.com\/desserts\/ekmek-kataifi\/)\n## Post navigation","meta_canonical":null}

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Boilerpipe Text	Recently I have been doing a lot of research on Greek cuisine. Saved quite a lot of Greek food recipes already. Now, all of those will have to go through lots of trials and tests and I’ll bring in front of you all the best recipes. One such successful recipe was that of EKMEK KATAIF. One main thing that I noticed in Greek cuisine is that it resembles the middle eastern and Turkish cuisines a lot. The spread of Ottoman Empire influence through these countries they ruled explains a great deal of the similarities in Middle Eastern and Turkish Cuisines with the Greek cuisine. Some foods influenced and spread by the Ottomans include: Filo deserts such as Baklava, desserts with honey, Grape leaves, Kafkas, or lamb meatballs, Eggplant dishes, Pilafs, Wedding soup, The use of rose water, Pistachios, Yogurt etc. Isn’t this a new information for you? It was for me definitely. God willing, more Greek recipes will be posted in the future. For now see the recipe of this yummy, tasty dessert Ekmek Kataife. Ekmek Kataife is made with a layer of kataife dough (kataife is same as kanafeh/ kunafa ) which is baked till crispy, drenched in lemon and rosewater scented syrup, topped with a thick and creamy semolina custard and whipped cream and finally garnished with ground pistachios….bliss! That’s it! and you have the fantastic looking authentic Greek dessert on your table. I didn’t use whipped cream here because my husband is not a big fan of it. If you like a nice and airy cream, feel free to add in a layer of it. It would taste really fantastic. So here is the recipe, hope you all like it. Here is a video tutorial. 🙂 INGREDIENTS : For the Syrup 1 Cup Water 2 Cups Sugar A slice of lemon 1 tsp rose water For the Kataifi Base: 190 grams Kataifi pastry ½ cup unsalted butter, melted. For the Custard: 2½ cups whole milk 1/4 tsp ground mastic (also known as mastika or tears) 2 large eggs ¼ cup fine semolina flour 1 tsp cornflour ¼ cup caster (superfine) sugar 1/4 cup shredded coconut (optional) 1 tsp vanilla For the Whipped Cream: 2 cups whipping cream 1 tsp vanilla extract 1 tsp cream stabilizer or powdered milk 3 tsp icing sugar or to taste 1 cup chopped unsalted pistachios for garnish NOTES : ✔️ In the original recipe, they add whipping cream on top of the custard layer. I didn’t add it, but if you like the airy whipped cream you should definitely include that layer too. ✔️ Adding shredded coconut is optional, i prefer without it. Directions : For the Kataif Base: Preheat oven to 350 F Grease and line a 11 x 7 x 2-inches pan with parchment paper Tease the pastry and pull apart really well and pour in melted butter. Mix well. Press into the bottom of pan Place in oven til golden brown, about 10 minutes For the Syrup: Place sugar and water in a saucepan and bring to the boil. Reduce head to low and simmer approximately 8 minutes until thick. Remove from the heat and add lemon. Pour hot syrup over cooled pastry base and set aside to cool For the Custard: Into a saucepan pour milk and add mastic and let it come to a boil. Remove from heat. In a large bowl add eggs, semolina, cornflour, sugar and vanilla and whisk well. Temper the eggs by adding 3 ladles of hot milk into the eggs, whisking all the time. Pour the tempered egg mixture into the milk and return to the heat, stirring constantly until thickened. Add coconut and stir. Remove from the heat and place cling film on the surface of the custard and set aside to cool. Pour cooled custard over cooled pastry and spread evenly. Leave at room temperature until fully cool and then refrigerate for at least 4 hours. For the whipped cream: In a clean bowl add cream, icing sugar and vanilla and whip until thick enough to pipe Place cream in an icing bag with a star tip and pipe rosettes to decorate or just spread it evenly over the custard. Garnish with chopped pistachios. While serving pour extra syrup on top if desired. [yumprint-recipe id=’142′] Recipe courtesy Orgasmicchef.com Post navigation
Markdown	[![Savory\&SweetFood](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)![Savory\&SweetFood](https://www.savoryandsweetfood.com/wp-content/uploads/2015/10/Savory-Sweet-FoodLogoS.jpg)](https://www.savoryandsweetfood.com/) # [Savory\&SweetFood](https://www.savoryandsweetfood.com/) ## Home created food at its best Menu [Skip to content](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#content) - [Home](https://www.savoryandsweetfood.com/) - [About me](https://www.savoryandsweetfood.com/about/) - [Recipe Index](https://www.savoryandsweetfood.com/recipes/) - [Contact me](https://www.savoryandsweetfood.com/contact-me/) # Ekmek Kataife [March 4, 2016June 4, 2020](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/) \- [Sadia Mohamed](https://www.savoryandsweetfood.com/author/sadia-mohamed/) ![ekmek kataife](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![ekmek kataife](https://www.savoryandsweetfood.com/wp-content/uploads/2016/03/img_9676-2.jpg) Recently I have been doing a lot of research on Greek cuisine. Saved quite a lot of Greek food recipes already. Now, all of those will have to go through lots of trials and tests and I’ll bring in front of you all the best recipes. One such successful recipe was that of EKMEK KATAIF. [![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)![](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9676-1.jpg)](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9676-1.jpg) One main thing that I noticed in Greek cuisine is that it resembles the middle eastern and Turkish cuisines a lot. The spread of Ottoman Empire influence through these countries they ruled explains a great deal of the similarities in Middle Eastern and Turkish Cuisines with the Greek cuisine. [![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)![](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9681.jpg)](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9681.jpg) Some foods influenced and spread by the Ottomans include: Filo deserts such as Baklava, desserts with honey, Grape leaves, Kafkas, or lamb meatballs, Eggplant dishes, Pilafs, Wedding soup, The use of rose water, Pistachios, Yogurt etc. Isn’t this a new information for you? It was for me definitely. [![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)![](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9682.jpg)](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9682.jpg) God willing, more Greek recipes will be posted in the future. For now see the recipe of this yummy, tasty dessert Ekmek Kataife. [![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)![](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9677-1.jpg)](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9677-1.jpg) Ekmek Kataife is made with a layer of kataife dough (kataife is same as kanafeh/ kunafa ) which is baked till crispy, drenched in lemon and rosewater scented syrup, topped with a thick and creamy semolina custard and whipped cream and finally garnished with ground pistachios….bliss! That’s it! and you have the fantastic looking authentic Greek dessert on your table. [![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)![](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9667.jpg)](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9667.jpg) I didn’t use whipped cream here because my husband is not a big fan of it. If you like a nice and airy cream, feel free to add in a layer of it. It would taste really fantastic. So here is the recipe, hope you all like it. Here is a video tutorial. 🙂 INGREDIENTS: *For the Syrup* - 1 Cup Water - 2 Cups Sugar - A slice of lemon - 1 tsp rose water *For the Kataifi Base:* - 190 grams Kataifi pastry - ½ cup unsalted butter, melted. *For the Custard:* - 2½ cups whole milk - 1/4 tsp ground mastic (also known as mastika or tears) - 2 large eggs - ¼ cup fine semolina flour - 1 tsp cornflour - ¼ cup caster (superfine) sugar - 1/4 cup shredded coconut (optional) - 1 tsp vanilla *For the Whipped Cream:* - 2 cups whipping cream - 1 tsp vanilla extract - 1 tsp cream stabilizer or powdered milk - 3 tsp icing sugar or to taste 1 cup chopped unsalted pistachios for garnish NOTES: ✔️ In the original recipe, they add whipping cream on top of the custard layer. I didn’t add it, but if you like the airy whipped cream you should definitely include that layer too. ✔️ Adding shredded coconut is optional, i prefer without it. Directions: *For the Kataif Base:* 1. Preheat oven to 350 F 2. Grease and line a 11 x 7 x 2-inches pan with parchment paper 3. Tease the pastry and pull apart really well and pour in melted butter. Mix well. 4. Press into the bottom of pan 5. Place in oven til golden brown, about 10 minutes *For the Syrup:* 1. Place sugar and water in a saucepan and bring to the boil. 2. Reduce head to low and simmer approximately 8 minutes until thick. 3. Remove from the heat and add lemon. 4. Pour hot syrup over cooled pastry base and set aside to cool *For the Custard:* 1. Into a saucepan pour milk and add mastic and let it come to a boil. Remove from heat. 2. In a large bowl add eggs, semolina, cornflour, sugar and vanilla and whisk well. 3. Temper the eggs by adding 3 ladles of hot milk into the eggs, whisking all the time. 4. Pour the tempered egg mixture into the milk and return to the heat, stirring constantly until thickened. Add coconut and stir. 5. Remove from the heat and place cling film on the surface of the custard and set aside to cool. 6. Pour cooled custard over cooled pastry and spread evenly. Leave at room temperature until fully cool and then refrigerate for at least 4 hours. *For the whipped cream:* 1. In a clean bowl add cream, icing sugar and vanilla and whip until thick enough to pipe 2. Place cream in an icing bag with a star tip and pipe rosettes to decorate or just spread it evenly over the custard. 3. Garnish with chopped pistachios. 4. While serving pour extra syrup on top if desired. \[yumprint-recipe id=’142′\] [![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)![](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9678.jpg)](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9678.jpg) Recipe courtesy [Orgasmicchef.com](http://www.orgasmicchef.com/desserts/ekmek-kataifi/) ### Share this: - [Share on Pinterest (Opens in new window) Pinterest](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/?share=pinterest) - [Share on Facebook (Opens in new window) Facebook](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/?share=facebook) - [Share on WhatsApp (Opens in new window) WhatsApp](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/?share=jetpack-whatsapp) - [Share on X (Opens in new window) X](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/?share=twitter) - [Share on Tumblr (Opens in new window) Tumblr](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/?share=tumblr) - [Print (Opens in new window) Print](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#print?share=print) - [Email a link to a friend (Opens in new window) Email](mailto:?subject=%5BShared%20Post%5D%20Ekmek%20Kataife%C2%A0&body=https%3A%2F%2Fwww.savoryandsweetfood.com%2F2016%2F03%2F04%2Fekmek-kataife%2F&share=email) ### Like this: Like Loading... ### Related Posted in [Desserts](https://www.savoryandsweetfood.com/category/desserts/) - Tagged [cuisine](https://www.savoryandsweetfood.com/tag/cuisine/), [ekmek](https://www.savoryandsweetfood.com/tag/ekmek/), [greek](https://www.savoryandsweetfood.com/tag/greek/), [kataife](https://www.savoryandsweetfood.com/tag/kataife/) ## Post navigation [Chicken Alfredo Pasta](https://www.savoryandsweetfood.com/2016/03/01/chicken-alfredo-pasta/) [Spicy Chicken Fried Rice](https://www.savoryandsweetfood.com/2016/03/07/spicy-chicken-fried-rice/) ## 11 thoughts on “Ekmek Kataife ” 1. ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](https://secure.gravatar.com/avatar/230f1a1ea7b8035399e3680cd781a56fdbbe962652f2c489d36411e65b39a0c6?s=50&d=mm&r=g) Syedq8 says: [March 4, 2016 at 1:49 pm](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-3847) Awesome… Looks delish\! Loading... [Reply](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-3847) 1. ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](https://secure.gravatar.com/avatar/c6b5ff1ae52dc0598ac1e0f92af75601e8feb200c3722a08790b89ea0fa515e6?s=50&d=mm&r=g) mohdsadia says: [March 7, 2016 at 11:45 am](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-3992) Thanks Syed\! Loading... [Reply](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-3992) 2. ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](https://secure.gravatar.com/avatar/186349959383aeafaac8c688f8b3225ca082bc6a2a5c3995f9b4b423fb5ecf87?s=50&d=mm&r=g) [Sarah](http://www.flourandspiceblog.com/) says: [March 5, 2016 at 4:45 pm](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-3904) !How utterly lovely Loading... [Reply](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-3904) 1. ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](https://secure.gravatar.com/avatar/c6b5ff1ae52dc0598ac1e0f92af75601e8feb200c3722a08790b89ea0fa515e6?s=50&d=mm&r=g) mohdsadia says: [March 7, 2016 at 11:50 am](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-3997) Thanks Sarah\! Loading... [Reply](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-3997) 3. ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](https://secure.gravatar.com/avatar/94c2b6a813d7bb8e9e9e064d34bce18d086cae0b275ee2402e6bf63bf2d9624e?s=50&d=mm&r=g) [Rafeeda @ The Big Sweet Tooth](http://www.thebigsweettooth.com/) says: [March 22, 2016 at 8:29 am](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-5021) Oh goodness! Another one… this looks to me like a mix of kunafe without cheese and layali lubnan topped, an amalgamation of two amazing recipes… sounds wow\! Loading... [Reply](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-5021) 1. ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](https://secure.gravatar.com/avatar/c6b5ff1ae52dc0598ac1e0f92af75601e8feb200c3722a08790b89ea0fa515e6?s=50&d=mm&r=g) mohdsadia says: [March 22, 2016 at 10:22 am](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-5029) Thank you Rafeeda! Oh yeah I didn’t think about it that way. Exactly it’s like a mix of those two desserts. Loading... [Reply](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-5029) 4. ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](https://secure.gravatar.com/avatar/f6fc9535b9855ce867e373cc791b9ac519001293c5a660262c3dc2b6a74eba62?s=50&d=mm&r=g) Sarah says: [November 24, 2016 at 7:08 pm](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-18285) I made this last night and it was so simple and so delicious! I think that I used a bigger pan than you because I didnt have enough custard filling. It barely covered the phyllo. No problem, I just made another batch of custard to top it off and it was just fine. I used a 9×13 pan. I am thinking maybe a square 8×8 would have been better. Please, what size pan did you use? This recipe is definitely a keeper. So simple and everyone loved it! Thanks\! Loading... [Reply](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-18285) 1. ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](https://secure.gravatar.com/avatar/c6b5ff1ae52dc0598ac1e0f92af75601e8feb200c3722a08790b89ea0fa515e6?s=50&d=mm&r=g) [mohdsadia](https://www.savoryandsweetfood.com/) says: [November 27, 2016 at 8:44 am](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-18430) Heyy Sarah! Sorry for replying late. Happy to know that you liked the dessert. But I’m sorry that you had trouble with the filling. I used a 11 x 7 x 2-inches rectangular baking pan. I will mention it in the post. Thanks for trying and the sending the feedback. Hope you will make this again. Loading... [Reply](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-18430) 5. ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](https://secure.gravatar.com/avatar/b6b0906132d47013c936474f0040d53a8eced389ba67d6d7e0813d0b3f327777?s=50&d=mm&r=g) SA says: [March 24, 2017 at 2:21 pm](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-24280) Is there a urdu name for mastika. I’m not sure I understand what it is Loading... [Reply](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-24280) 1. ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](https://secure.gravatar.com/avatar/c6b5ff1ae52dc0598ac1e0f92af75601e8feb200c3722a08790b89ea0fa515e6?s=50&d=mm&r=g) [mohdsadia](https://www.savoryandsweetfood.com/) says: [March 26, 2017 at 8:12 pm](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-24364) Mastika is a Mediterranean spice which is used a lot when making desserts, cakes etc. I don’t think it has an Urdu name. If you don’t have it you can omit it. Loading... [Reply](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-24364) 6. ![](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==) ![](https://secure.gravatar.com/avatar/3156961b07cc987605f9d72aa50def356dfd6e0f4b29da4389996da3fdbda799?s=50&d=mm&r=g) [Emma](http://gravatar.com/annumn) says: [May 12, 2021 at 1:23 am](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-61573) Ekmek(bread in Turkish), not a Greek word. 🙁 Loading... [Reply](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#comment-61573) ### Leave a Reply[Cancel reply](https://www.savoryandsweetfood.com/2016/03/04/ekmek-kataife/#respond) This site uses Akismet to reduce spam. 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Readable Markdown	Recently I have been doing a lot of research on Greek cuisine. Saved quite a lot of Greek food recipes already. Now, all of those will have to go through lots of trials and tests and I’ll bring in front of you all the best recipes. One such successful recipe was that of EKMEK KATAIF. [![](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9676-1.jpg)](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9676-1.jpg) One main thing that I noticed in Greek cuisine is that it resembles the middle eastern and Turkish cuisines a lot. The spread of Ottoman Empire influence through these countries they ruled explains a great deal of the similarities in Middle Eastern and Turkish Cuisines with the Greek cuisine. [![](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9681.jpg)](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9681.jpg) Some foods influenced and spread by the Ottomans include: Filo deserts such as Baklava, desserts with honey, Grape leaves, Kafkas, or lamb meatballs, Eggplant dishes, Pilafs, Wedding soup, The use of rose water, Pistachios, Yogurt etc. Isn’t this a new information for you? It was for me definitely. [![](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9682.jpg)](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9682.jpg) God willing, more Greek recipes will be posted in the future. For now see the recipe of this yummy, tasty dessert Ekmek Kataife. [![](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9677-1.jpg)](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9677-1.jpg) Ekmek Kataife is made with a layer of kataife dough (kataife is same as kanafeh/ kunafa ) which is baked till crispy, drenched in lemon and rosewater scented syrup, topped with a thick and creamy semolina custard and whipped cream and finally garnished with ground pistachios….bliss! That’s it! and you have the fantastic looking authentic Greek dessert on your table. [![](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9667.jpg)](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9667.jpg) I didn’t use whipped cream here because my husband is not a big fan of it. If you like a nice and airy cream, feel free to add in a layer of it. It would taste really fantastic. So here is the recipe, hope you all like it. Here is a video tutorial. 🙂 INGREDIENTS: *For the Syrup* - 1 Cup Water - 2 Cups Sugar - A slice of lemon - 1 tsp rose water *For the Kataifi Base:* - 190 grams Kataifi pastry - ½ cup unsalted butter, melted. *For the Custard:* - 2½ cups whole milk - 1/4 tsp ground mastic (also known as mastika or tears) - 2 large eggs - ¼ cup fine semolina flour - 1 tsp cornflour - ¼ cup caster (superfine) sugar - 1/4 cup shredded coconut (optional) - 1 tsp vanilla *For the Whipped Cream:* - 2 cups whipping cream - 1 tsp vanilla extract - 1 tsp cream stabilizer or powdered milk - 3 tsp icing sugar or to taste 1 cup chopped unsalted pistachios for garnish NOTES: ✔️ In the original recipe, they add whipping cream on top of the custard layer. I didn’t add it, but if you like the airy whipped cream you should definitely include that layer too. ✔️ Adding shredded coconut is optional, i prefer without it. Directions: *For the Kataif Base:* 1. Preheat oven to 350 F 2. Grease and line a 11 x 7 x 2-inches pan with parchment paper 3. Tease the pastry and pull apart really well and pour in melted butter. Mix well. 4. Press into the bottom of pan 5. Place in oven til golden brown, about 10 minutes *For the Syrup:* 1. Place sugar and water in a saucepan and bring to the boil. 2. Reduce head to low and simmer approximately 8 minutes until thick. 3. Remove from the heat and add lemon. 4. Pour hot syrup over cooled pastry base and set aside to cool *For the Custard:* 1. Into a saucepan pour milk and add mastic and let it come to a boil. Remove from heat. 2. In a large bowl add eggs, semolina, cornflour, sugar and vanilla and whisk well. 3. Temper the eggs by adding 3 ladles of hot milk into the eggs, whisking all the time. 4. Pour the tempered egg mixture into the milk and return to the heat, stirring constantly until thickened. Add coconut and stir. 5. Remove from the heat and place cling film on the surface of the custard and set aside to cool. 6. Pour cooled custard over cooled pastry and spread evenly. Leave at room temperature until fully cool and then refrigerate for at least 4 hours. *For the whipped cream:* 1. In a clean bowl add cream, icing sugar and vanilla and whip until thick enough to pipe 2. Place cream in an icing bag with a star tip and pipe rosettes to decorate or just spread it evenly over the custard. 3. Garnish with chopped pistachios. 4. While serving pour extra syrup on top if desired. \[yumprint-recipe id=’142′\] [![](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9678.jpg)](https://savoryandsweetfood.files.wordpress.com/2016/03/img_9678.jpg) Recipe courtesy [Orgasmicchef.com](http://www.orgasmicchef.com/desserts/ekmek-kataifi/) ## Post navigation
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