🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 54 (from laksa199)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa054.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.thehungrybites.com/ekmek/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thehungrybites.com/ekmek/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thehungrybites.com\/ekmek\/","crawl_time":1775503847,"first_indexed_time":1766230170,"http_code":200,"src_unparsed":"com,thehungrybites!www,\/ekmek\/ s443","src_root_hash":"10313632134792869054","history_drop_reason":null,"meta_title":"Greek Ekmek Kataifi Dessert - The Hungry Bites","meta_descriptions":["Ekmek Kataifi is a Greek dessert with kataifi pastry, scented syrup, silky vanilla custard, and whipped cream. Pure indulgence in every bite."],"attrs_boilerpipe_text":"If there's one\nGreek dessert\nthat feels like pure indulgence layered in elegance, it's\nEkmek Kataifi\n, a show-stopping treat with kataifi pastry soaked in scented syrup, silky vanilla custard, and clouds of whipped cream. This\nGreek ekmek dessert combines\ncontrasting textures and flavors in perfect harmony.\nJump to:\n📋 Ingredient notes\n👨‍🍳  Expert Tips\n🎥 Ekmek Video\n📖 Recipe\n💭 FAQs\nEkmek \nis a\nkataifi dessert\nwith golden baked kataifi (or kadayif) pastry, which is soaked in a lightly scented syrup that's neither too sweet nor heavy. A luscious layer of custard follows, delicately flavored with vanilla and a hint of mastic or\nmahlab\n(or both), a spice that gives it a subtle, almost almond-like aroma. Finally, a topping of chantilly is added for an ethereal touch.  It's one of those\nGreek dessert recipes\nthat are perfect for special occasions or a Sunday treat.\nThe key difference between an average and an exceptional\nEkmek Kataifi\nlies in balance: the right syrup-to-pastry ratio and a creamy custard that's rich but not heavy. My version keeps the ekmek syrup modest, so the kataifi doesn't turn too soggy. The custard is infused with mahlab (but you can also use mastiha or both), that add depth and a distinct Greek character rarely found in modern\nkataifi recipes\n. This isn't just another\nGreek dessert with custard\n, it's a thoughtful reimagining of a beloved classic, staying true to its roots while keeping the flavors light and sophisticated.\n👉 If you love Greek desserts, don't miss this\nGalaktoboureko (Greek Custard Dessert)\nwith an easy, step-by-step recipe, this\nBougatsa (Greek Custard Pie)\nwhich is traditionally served as breakfast in Greece, and this\nEasy Greek Baklava with Walnuts and Honey\n.\n📋 Ingredient notes\nWhat is ekmek made of?\nTo make this\nekmek dessert \nrecipe\nyou'll need the following ingredients:\nFor the base (pastry and syrup):\nKataifi dough\n: Also known as Kunefe, it's a type of phyllo made from very thin strands of dough, produced by drizzling a liquid batter onto a spinning hot surface where it cooks instantly. You can see the simple process of making kataifi in this\nYouTube video\n↗️.\n✏️ There's also a version of Greek ekmek made with stale\nTsoureki bread\n instead of kataifi. More details in the recipe card (notes section).\nLemon peel\nis traditionally used for flavoring the syrup, but other options are orange peel or even a tablespoon of orange blossom water.\nFor the toppings (custard and Chantilly):\nMilk:\nWhole milk is suggested but skim milk will also do.\nCorn starch:\nI suggest using a scale when measuting the corn starch for better accuracy.\nMahlab\nis one of my favorite spices and it gives a cherry\/almond scent to the cream. You can omit it completely (many recipes do that) or you can substitute it with 2-3 tears of mastic or\nmastiha\n↗️ (ground with a tablespoon of sugar), a shot of mastic liquer, or a few drops of almond extract.\nCream:\nKnown as heavy cream or whipping cream, it should be 35% fat and very cold.\nFor the full list of ingredients with quantities, please see the\nrecipe card ⬇️\nat the end of this post.\n👨‍🍳  Expert Tips\nFollow these expert tips to make the best\nekmek kataifi recipe\nevery time:\n✅ Gently but thoroughly separate with your hands the thin strands of kataifi. The pastry should be very fluffy and not dense. In Greek this procedure is called \"\ncombing\n\" because it's like combing your hair. The more you comb it, the more crunchy it will be when it's baked.\n✅ Layer half of the kataifi pastry inside the baking dish, gently brush with butter and repeat with the other half. This helps the butter to distribute evenly among the thin strands of dough. \n✅ While \"brushing\" with butter, don't press the pastry with the brush, but better drizzle the melted butter over the kataifi using the brush. This prevents the base from becoming dense.\n✅Let the patisserie cream cool completely, then whip it with a whisk and spread it over the ekmek base. This helps the cream become more airy and not dense.\n🎥 Ekmek Video\nWatch a short video for how to make this\nkataifi dessert\n:\n🎵 Music on Video: Dayspring, Musician: Firefl!es \n📖 Recipe\nMakos\nIf there's one\nGreek dessert\nthat feels like pure indulgence layered in elegance, it's\nEkmek Kataifi\n, a show-stopping treat with kataifi pastry soaked in scented syrup, silky vanilla custard, and clouds of whipped cream. This\nGreek ekmek dessert combines\ncontrasting textures and flavors in perfect harmony.\nNo ratings yet\nPrep Time\n1\nhour\nCook Time\n1\nhour\nResting time\n2\nhours\nTotal Time\n4\nhours\nCourse\nDessert, Sweet\nCuisine\nGreek, Mediterranean\nServings\n12\nservings\nCalories\n491\nkcal\n▢\n1 rectangular baking dish 10.5 inch x 8 inch (27cm x 20cm) or a 10-inch (25cm) round cake pan with tall sides.\nFor the custard cream:\n▢\n⅔\ncups\n(\n130\ng\n)\ncaster sugar\n▢\n½\nteaspoon\nmahlab\n(optional, see note#1)\n▢\n10\ntablespoons\n(\n65\ng\n)\ncorn starch\n▢\n3\n(\n160\ng\n)\nlarge eggs\n(see note#2)\n▢\n3 ⅓\ncups\n(\n800\ng\n)\nwhole milk\n▢\n2\ntablespoons\n(\n28\ng\n)\nbutter\n(cold)\n▢\n1\ntablespoon\n(\n15\ng\n)\nvanilla extract\nFor the syrup:\n▢\n1 ⅓\ncups\n(\n270\ng\n)\ncaster sugar\n▢\n1\ncup\n(\n240\ng\n)\nwater\n▢\n1\ncinnamon stick\n▢\n½\nlemon (the peel)\nFor the kataifi base:\n▢\n225\ng\n(\n225\ng\n)\nkataifi pastry\n(a.k.a. kadayif or kunefe)\n▢\n½\ncup\n(\n115\ng\n)\nbutter\n(melted)\nFor the whipped cream (chantilly):\n▢\n1 ¼\ncups\n(\n300\ng\n)\nheavy cream\n(35% fat, very cold)\n▢\n⅓\ncup\n(\n40\ng\n)\nicing sugar\n▢\n1\nteaspoon\n(\n5\ng\n)\nvanilla extract\nFor the topping:\n▢\n⅔\ncups\n(\n100\ng\n)\nchopped pistachios\n(roasted)\n▢\nGround cinnamon\n(for dusting)\nMake the custard:\nTransfer the sugar, mahlab (if using), and cornstarch to a pot and whisk to combine. Add the eggs and whisk until smooth.\nAdd the milk and place the pot over medium heat. Whisk frequently until the mixture starts to thicken, then whisk continuously until it begins to bubble. Remove from the heat, add the butter and vanilla, and whisk until fully incorporated.\nPour the custard into a clean bowl, cover with plastic wrap so it touches the surface (to prevent a skin from forming), and refrigerate until completely cooled.\nMake the syrup:\nTransfer the sugar, water, cinnamon, and lemon peel to a saucepan and bring to a boil. Boil for 4-5 minutes, then remove from the heat.\nMake the base:\nKataifi is usually tightly packed. Separate the strands very thoroughly with your hands. Place half of the kataifi in the baking dish (see note #4 for sizes), spreading it evenly but without pressing it. Use a brush and drizzle with half of the melted butter. Add the remaining kataifi and drizzle with the rest of the butter.\n👉 Thoroughly separating the kataifi strands is essential for a well-baked, fluffy base.\n👉 Preheat the oven to 350°F \/ 175°C while you prepare the base.\nBake\nfor 55-60 minutes or until the kataifi is golden brown.\nWhile the kataifi is still hot, spoon the syrup evenly over the surface and let it cool completely to room temperature.\nUsing a whisk or a mixer, whip the vanilla custard until creamy and pour over the cooled kataifi. Spread evenly with a spatula.\n👉 Cooling and whipping the custard instead of pouring it over the kataifi while still warm, makes it smoother and silkier.\nMake the whipped cream:\nTransfer the cream, icing sugar and vanilla extract to a bowl and beat until the cream thickens and stiff peaks form.\nSpread the Chantilly cream over the Ekmek and level the surface with an offset spatula.\n👉 The dessert must be completely cooled before adding the whipped cream, or it may melt.\nJust before serving Ekmek, sprinkle with chopped pistachios and lightly dust with ground cinnamon. Serve with a cup of\nGreek coffee\n.\nNote #1:\nMahlab\nis optional. You can omit it completely or replace it with one of the following:\n2-3 tears of mastiha (you'll have to ground it in a mortar with a tablespoon of sugar)\na shot of mastiha liquer or dissarono\n3-4 drops of almond extract.\nNote #2:\nMost of the times I use whole eggs for the custard, but for a silkier result you can replace 2 of the eggs with 4 egg yolks. The leftover egg whites freeze very well and you can use them to make\nItalian amaretti\nor this\nwhite chocolate cake\n. \nNote #3:\nSome people love ekmek soaked in syrup, while others (like me) prefer it lighter. For a lighter result, use about ⅓ cup less syrup.\nNote #4:\nYou can use a\nrectangular\nbaking dish 10.5x8 inches (27x20 cm) or a 10-inch (25cm) in diameter\nround cake pan\nwith tall sides. \n➡️ Ekmek with\nTsoureki\n:\nIf you have a loaf of tsoureki that's a few days old and it's starting to go stale, cut it into thick slices and toast it in the oven (at 350°F\/175°C) until golden brown. Make half the quantity of the syrup (otherwise it can get very soggy), drizzle all over, and then cover with the vanilla custard following with the chantilly cream.\nMore Greek desserts with custard:\nGalaktoboureko (Greek Custard Dessert)\nBougatsa (Greek Custard Pie)\nLazy Bougatsa: No-fuss custard pie with phyllo\nServing:\n200\ngrams\nCalories:\n491\nkcal\nCarbohydrates:\n59\ng\nProtein:\n7\ng\nFat:\n26\ng\nSaturated Fat:\n14\ng\nPolyunsaturated Fat:\n2\ng\nMonounsaturated Fat:\n8\ng\nTrans Fat:\n0.4\ng\nCholesterol:\n102\nmg\nSodium:\n217\nmg\nPotassium:\n229\nmg\nFiber:\n1\ng\nSugar:\n41\ng\nVitamin A:\n846\nIU\nVitamin C:\n0.4\nmg\nCalcium:\n119\nmg\nIron:\n1\nmg\nLet us know\nhow it was!\n💭 FAQs\nWhat does ekmek mean?\nEkmek is a Turkish word meaning bread, the everyday staple. In Greek cuisine, the word was borrowed and survives only in the name of the dessert ekmek kataifi (εκμέκ κανταΐφι), where it no longer refers to bread itself but to a specific syrupy dessert of Ottoman origin.\nWhat is the difference between ekmek and kataifi?\nKataifi\n(also known as Kunefe) is a type of pastry made from very thin strands of dough, produced by drizzling a liquid batter onto a spinning hot surface where it cooks instantly. You can see the simple process of making kataifi in this\nYouTube video\n↗️. Kataifi is also the short name of\nKataifi Rolls\n, a Greek dessert made with a miture of nuts rolled in kataifii pastry. In Greek cuisine,\nekmek\nrefers not to the pastry itself but to a dessert made with baked kataifi as the base, topped with vanilla custard and Chantilly cream.\nWhat is Ekmek in Greece?\nIn Greece,\nekmek\nrefers to a specific dessert, most commonly\nekmek kataifi (εκμέκ κανταΐφι)\n, a syrup-soaked kataifi pastry topped with vanilla custard and Chantilly cream; although the word comes from Turkish and originally means bread, in Greek usage it no longer refers to bread at all but exclusively to this classic dessert.","attrs_markdown":"[The Hungry Bites](https:\/\/www.thehungrybites.com\/)\n\n- [Home](https:\/\/www.thehungrybites.com\/)\n- [Recipes](https:\/\/www.thehungrybites.com\/recipe-index\/)\n- [Categories](https:\/\/www.thehungrybites.com\/ekmek\/)\n  - [Main Dishes](https:\/\/www.thehungrybites.com\/category\/main_course\/)\n    - [Beef and veal](https:\/\/www.thehungrybites.com\/category\/main_course\/beef-veal\/)\n    - [Chicken and Poultry](https:\/\/www.thehungrybites.com\/category\/main_course\/chicken-poultry\/)\n    - 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This *Greek ekmek dessert combines* contrasting textures and flavors in perfect harmony.\n\n![A slice of Ekmek kataifi on a plate.](https:\/\/www.thehungrybites.com\/wp-content\/uploads\/2025\/12\/ekmek-kadayfi-dessert.jpg)\n\nJump to:\n\n- [📋 Ingredient notes](https:\/\/www.thehungrybites.com\/ekmek\/#%F0%9F%93%8B-ingredient-notes)\n- [👨‍🍳 Expert Tips](https:\/\/www.thehungrybites.com\/ekmek\/#%F0%9F%91%A8%F0%9F%8D%B3-expert-tips)\n- [🎥 Ekmek Video](https:\/\/www.thehungrybites.com\/ekmek\/#%F0%9F%8E%A5-ekmek-video)\n- [📖 Recipe](https:\/\/www.thehungrybites.com\/ekmek\/#%F0%9F%93%96-recipe)\n- [💭 FAQs](https:\/\/www.thehungrybites.com\/ekmek\/#%F0%9F%92%AD-faqs)\n\n**Ekmek** is a *kataifi dessert* with golden baked kataifi (or kadayif) pastry, which is soaked in a lightly scented syrup that's neither too sweet nor heavy. A luscious layer of custard follows, delicately flavored with vanilla and a hint of mastic or [mahlab](https:\/\/www.thehungrybites.com\/mahlab-mahlepi\/) (or both), a spice that gives it a subtle, almost almond-like aroma. Finally, a topping of chantilly is added for an ethereal touch. It's one of those *Greek dessert recipes* that are perfect for special occasions or a Sunday treat.\n\nThe key difference between an average and an exceptional **Ekmek Kataifi** lies in balance: the right syrup-to-pastry ratio and a creamy custard that's rich but not heavy. My version keeps the ekmek syrup modest, so the kataifi doesn't turn too soggy. The custard is infused with mahlab (but you can also use mastiha or both), that add depth and a distinct Greek character rarely found in modern *kataifi recipes*. This isn't just another *Greek dessert with custard*, it's a thoughtful reimagining of a beloved classic, staying true to its roots while keeping the flavors light and sophisticated.\n\n👉 If you love Greek desserts, don't miss this [Galaktoboureko (Greek Custard Dessert)](https:\/\/www.thehungrybites.com\/galaktoboureko\/) with an easy, step-by-step recipe, this [Bougatsa (Greek Custard Pie)](https:\/\/www.thehungrybites.com\/bougatsa-recipe\/) which is traditionally served as breakfast in Greece, and this [Easy Greek Baklava with Walnuts and Honey](https:\/\/www.thehungrybites.com\/greek-baklava\/).\n\n## 📋 Ingredient notes\n**What is ekmek made of?**\n\nTo make this **ekmek dessert** **recipe** you'll need the following ingredients:\n\n**For the base (pastry and syrup):**\n\n![Ingredients for the ekmek base.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1406'%20viewBox='0%200%201200%201406'%3E%3C\/svg%3E)\n\n**Kataifi dough**: Also known as Kunefe, it's a type of phyllo made from very thin strands of dough, produced by drizzling a liquid batter onto a spinning hot surface where it cooks instantly. You can see the simple process of making kataifi in this [YouTube video](https:\/\/youtu.be\/ruUpSMxuv7U?si=eraSjRxjw6LOmulZ) ↗️.\n\n*✏️ There's also a version of Greek ekmek made with stale* [*Tsoureki bread*](https:\/\/www.thehungrybites.com\/easy-tsoureki\/) *instead of kataifi. More details in the recipe card (notes section).*\n\n**Lemon peel** is traditionally used for flavoring the syrup, but other options are orange peel or even a tablespoon of orange blossom water.\n\n**For the toppings (custard and Chantilly):**\n\n![Ingredients for the ekmek cream.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1542'%20viewBox='0%200%201200%201542'%3E%3C\/svg%3E)\n\n**Milk:** Whole milk is suggested but skim milk will also do.\n\n**Corn starch:** I suggest using a scale when measuting the corn starch for better accuracy.\n\n[**Mahlab**](https:\/\/www.thehungrybites.com\/mahlab-mahlepi\/) is one of my favorite spices and it gives a cherry\/almond scent to the cream. You can omit it completely (many recipes do that) or you can substitute it with 2-3 tears of mastic or [mastiha](https:\/\/www.dianekochilas.com\/mastiha-and-how-to-use-it\/) ↗️ (ground with a tablespoon of sugar), a shot of mastic liquer, or a few drops of almond extract.\n\n**Cream:** Known as heavy cream or whipping cream, it should be 35% fat and very cold.\n\nFor the full list of ingredients with quantities, please see the [recipe card ⬇️](https:\/\/www.thehungrybites.com\/ekmek\/#recipe) at the end of this post.\n\n## 👨‍🍳 Expert Tips\nFollow these expert tips to make the best **ekmek kataifi recipe** every time:\n\n✅ Gently but thoroughly separate with your hands the thin strands of kataifi. The pastry should be very fluffy and not dense. In Greek this procedure is called \"**combing**\" because it's like combing your hair. The more you comb it, the more crunchy it will be when it's baked.\n\n✅ Layer half of the kataifi pastry inside the baking dish, gently brush with butter and repeat with the other half. This helps the butter to distribute evenly among the thin strands of dough.\n\n✅ While \"brushing\" with butter, don't press the pastry with the brush, but better drizzle the melted butter over the kataifi using the brush. This prevents the base from becoming dense.\n\n✅Let the patisserie cream cool completely, then whip it with a whisk and spread it over the ekmek base. This helps the cream become more airy and not dense.\n\n![A slice of Greek ekmek on a plate next to a baking dish and a cup of coffee.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='800'%20viewBox='0%200%201200%20800'%3E%3C\/svg%3E)\n\n## 🎥 Ekmek Video\nWatch a short video for how to make this **kataifi dessert**:\n\n*🎵 Music on Video: Dayspring, Musician: Firefl!es*\n## 📖 Recipe\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='250'%20height='250'%20viewBox='0%200%20250%20250'%3E%3C\/svg%3E)\n\n## Greek Ekmek Kataifi Dessert\n[Makos](https:\/\/www.thehungrybites.com\/efthimis-koukakis\/)\n\nIf there's one **Greek dessert** that feels like pure indulgence layered in elegance, it's **Ekmek Kataifi**, a show-stopping treat with kataifi pastry soaked in scented syrup, silky vanilla custard, and clouds of whipped cream. This *Greek ekmek dessert combines* contrasting textures and flavors in perfect harmony.\n\nNo ratings yet\n\n[Print Recipe](https:\/\/www.thehungrybites.com\/wprm_print\/greek-ekmek-kataifi-dessert)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.thehungrybites.com%2Fekmek%2F&media=https%3A%2F%2Fwww.thehungrybites.com%2Fwp-content%2Fuploads%2F2025%2F12%2Fekmek-kadayfi-dessert.jpg&description=Greek+Ekmek+Kataifi+Dessert&is_video=false)\n\nPrep Time 1 hour hr\n\nCook Time 1 hour hr\n\nResting time 2 hours hrs\n\nTotal Time 4 hours hrs\n\nCourse Dessert, Sweet\n\nCuisine Greek, Mediterranean\n\nServings 12 servings\n\nCalories 491 kcal\n\n### Equipment\n- ▢\n  1 rectangular baking dish 10.5 inch x 8 inch (27cm x 20cm) or a 10-inch (25cm) round cake pan with tall sides.\n\n### Ingredients 0\\.5x 1x 2x 3x\n#### For the custard cream:\n- ▢\n  ⅔ cups  (130 g) caster sugar\n- ▢\n  ½ teaspoon   mahlab (optional, see note\\#1)\n- ▢\n  10 tablespoons  (65 g) corn starch\n- ▢\n  3   (160 g) large eggs (see note\\#2)\n- ▢\n  3 ⅓ cups  (800 g) whole milk\n- ▢\n  2 tablespoons  (28 g) butter (cold)\n- ▢\n  1 tablespoon  (15 g) vanilla extract\n\n#### For the syrup:\n- ▢\n  1 ⅓ cups  (270 g) caster sugar\n- ▢\n  1 cup  (240 g) water\n- ▢\n  1   cinnamon stick\n- ▢\n  ½   lemon (the peel)\n\n#### For the kataifi base:\n- ▢\n  225 g  (225 g) kataifi pastry (a.k.a. kadayif or kunefe)\n- ▢\n  ½ cup  (115 g) butter (melted)\n\n#### For the whipped cream (chantilly):\n- ▢\n  1 ¼ cups  (300 g) heavy cream (35% fat, very cold)\n- ▢\n  ⅓ cup  (40 g) icing sugar\n- ▢\n  1 teaspoon  (5 g) vanilla extract\n\n#### For the topping:\n- ▢\n  ⅔ cups  (100 g) chopped pistachios (roasted)\n- ▢\n  Ground cinnamon (for dusting)\n\n### Instructions\n- **Make the custard:** Transfer the sugar, mahlab (if using), and cornstarch to a pot and whisk to combine. Add the eggs and whisk until smooth.\n  ![Two hands breaking eggs over a pot with sugar and cornstarch.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C\/svg%3E)\n- Add the milk and place the pot over medium heat. Whisk frequently until the mixture starts to thicken, then whisk continuously until it begins to bubble. Remove from the heat, add the butter and vanilla, and whisk until fully incorporated.\n  ![A whisk inside a pot with vanilla custard cream.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C\/svg%3E)\n- Pour the custard into a clean bowl, cover with plastic wrap so it touches the surface (to prevent a skin from forming), and refrigerate until completely cooled.\n  ![A hand covering with plastic wrap a bowl with custard cream.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C\/svg%3E)\n- **Make the syrup:** Transfer the sugar, water, cinnamon, and lemon peel to a saucepan and bring to a boil. Boil for 4-5 minutes, then remove from the heat.\n  ![Syrup boiling in a small pot.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C\/svg%3E)\n- **Make the base:** Kataifi is usually tightly packed. Separate the strands very thoroughly with your hands. Place half of the kataifi in the baking dish (see note \\#4 for sizes), spreading it evenly but without pressing it. Use a brush and drizzle with half of the melted butter. Add the remaining kataifi and drizzle with the rest of the butter.\n  \n  👉 Thoroughly separating the kataifi strands is essential for a well-baked, fluffy base.\n  \n  👉 Preheat the oven to 350°F \/ 175°C while you prepare the base.\n  ![Kataifi dough inside a baking dish and a brush with melted butter.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C\/svg%3E)\n- **Bake** for 55-60 minutes or until the kataifi is golden brown.\n  ![Kataifi dough in a baking dish going into the oven.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C\/svg%3E)\n- While the kataifi is still hot, spoon the syrup evenly over the surface and let it cool completely to room temperature.\n  ![A hand pouring syrup over a baking dish with baked kataifi.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C\/svg%3E)\n- Using a whisk or a mixer, whip the vanilla custard until creamy and pour over the cooled kataifi. Spread evenly with a spatula.\n  \n  👉 Cooling and whipping the custard instead of pouring it over the kataifi while still warm, makes it smoother and silkier.\n  ![A hand adding vanilla custard to the dish with the baked kataifi.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C\/svg%3E)\n- **Make the whipped cream:** Transfer the cream, icing sugar and vanilla extract to a bowl and beat until the cream thickens and stiff peaks form.\n  ![A hand mixer beating heavy cream.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C\/svg%3E)\n- Spread the Chantilly cream over the Ekmek and level the surface with an offset spatula.\n  \n  👉 The dessert must be completely cooled before adding the whipped cream, or it may melt.\n  ![A hand spreading whipped cream over the ekmek.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C\/svg%3E)\n- Just before serving Ekmek, sprinkle with chopped pistachios and lightly dust with ground cinnamon. Serve with a cup of [Greek coffee](https:\/\/www.thehungrybites.com\/turkish-greek-coffee\/).\n  ![A hand dusting the ekmek dessert with ground cinnamon.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C\/svg%3E)\n\n### Notes\n**Note \\#1:** [Mahlab](https:\/\/www.thehungrybites.com\/mahlab-mahlepi\/) is optional. You can omit it completely or replace it with one of the following:\n\n- 2-3 tears of mastiha (you'll have to ground it in a mortar with a tablespoon of sugar)\n- a shot of mastiha liquer or dissarono\n- 3-4 drops of almond extract.\n\n**Note \\#2:** Most of the times I use whole eggs for the custard, but for a silkier result you can replace 2 of the eggs with 4 egg yolks. The leftover egg whites freeze very well and you can use them to make [Italian amaretti](https:\/\/www.thehungrybites.com\/italian-almond-cookies-soft-amaretti-3-ways\/) or this [white chocolate cake](https:\/\/www.thehungrybites.com\/easy-white-chocolate-and-vanilla-bundt-cake-recipe\/).\n\n**Note \\#3:** Some people love ekmek soaked in syrup, while others (like me) prefer it lighter. For a lighter result, use about ⅓ cup less syrup.\n\n**Note \\#4:** You can use a **rectangular** baking dish 10.5x8 inches (27x20 cm) or a 10-inch (25cm) in diameter **round cake pan** with tall sides.\n\n### ➡️ Ekmek with [Tsoureki](https:\/\/www.thehungrybites.com\/easy-tsoureki\/):\nIf you have a loaf of tsoureki that's a few days old and it's starting to go stale, cut it into thick slices and toast it in the oven (at 350°F\/175°C) until golden brown. Make half the quantity of the syrup (otherwise it can get very soggy), drizzle all over, and then cover with the vanilla custard following with the chantilly cream.\n\n### More Greek desserts with custard:\n- [Galaktoboureko (Greek Custard Dessert)](https:\/\/www.thehungrybites.com\/galaktoboureko\/)\n- [Bougatsa (Greek Custard Pie)](https:\/\/www.thehungrybites.com\/bougatsa-recipe\/)\n- [Lazy Bougatsa: No-fuss custard pie with phyllo](https:\/\/www.thehungrybites.com\/greek-milk-pie-with-phyllo-easy-bougatsa\/)\n\n### Nutrition\nServing: 200gramsCalories: 491kcalCarbohydrates: 59gProtein: 7gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0\\.4gCholesterol: 102mgSodium: 217mgPotassium: 229mgFiber: 1gSugar: 41gVitamin A: 846IUVitamin C: 0\\.4mgCalcium: 119mgIron: 1mg\n\nTried this recipe?[Let us know](https:\/\/www.thehungrybites.com\/ekmek\/#comment) how it was\\!\n## 💭 FAQs\n**What does ekmek mean?**\n\nEkmek is a Turkish word meaning bread, the everyday staple. In Greek cuisine, the word was borrowed and survives only in the name of the dessert ekmek kataifi (εκμέκ κανταΐφι), where it no longer refers to bread itself but to a specific syrupy dessert of Ottoman origin.\n\n**What is the difference between ekmek and kataifi?**\n\n**Kataifi** (also known as Kunefe) is a type of pastry made from very thin strands of dough, produced by drizzling a liquid batter onto a spinning hot surface where it cooks instantly. You can see the simple process of making kataifi in this [YouTube video](https:\/\/youtu.be\/ruUpSMxuv7U?si=eraSjRxjw6LOmulZ) ↗️. Kataifi is also the short name of [Kataifi Rolls](https:\/\/cookingtheglobe.com\/kataifi-greek-nut-honey-pastry-rolls\/), a Greek dessert made with a miture of nuts rolled in kataifii pastry. In Greek cuisine, **ekmek** refers not to the pastry itself but to a dessert made with baked kataifi as the base, topped with vanilla custard and Chantilly cream.\n\n**What is Ekmek in Greece?**\n\nIn Greece, **ekmek** refers to a specific dessert, most commonly **ekmek kataifi (εκμέκ κανταΐφι)**, a syrup-soaked kataifi pastry topped with vanilla custard and Chantilly cream; although the word comes from Turkish and originally means bread, in Greek usage it no longer refers to bread at all but exclusively to this classic dessert.\n\n### 🍳 More Greek Desserts\n- [![A piece of Revani cake on a plate.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Revani Recipe: Greek Semolina Cake with Syrup](https:\/\/www.thehungrybites.com\/revani\/)\n- [![Apple crumble pie or cake.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Milopita: Greek apple crumble cake recipe](https:\/\/www.thehungrybites.com\/grandmas-apple-crumble-pie-cake\/)\n- [![Homemade Greek Rice Pudding (Rizogalo) feat.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='360'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)Homemade Greek Rice Pudding (Rizogalo)](https:\/\/www.thehungrybites.com\/homemade-greek-rice-pudding-rizogalo\/)\n- [![Big, soft & chewy tahini - olive oil chocolate chunk cookies f](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='360'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)Chewy olive oil and tahini chocolate chunk cookies](https:\/\/www.thehungrybites.com\/big-soft-chewy-tahini-olive-oil-chocolate-chunk-cookies\/)\n\nIf you tried this  **Greek Ekmek Recipe**, please leave a 🌟 **star rating** and let me know how it went in the 📝 **comments** below. I love hearing from you\\!\n\n## More Desserts and Sweets\n- [![Healthy cinnamon rolls.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Healthy cinnamon rolls (sugar free recipe)](https:\/\/www.thehungrybites.com\/healthy-cinnamon-rolls\/)\n- [![Chocolate dates.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Chocolate covered dates with almond or peanut butter filling](https:\/\/www.thehungrybites.com\/chocolate-covered-dates\/)\n- [![Date cake featured image.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Healthy Moist Date Cake (Sugar Free Recipe)](https:\/\/www.thehungrybites.com\/date-cake\/)\n- [![A stuffed tomato and pepper on a plate.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)50 Best Traditional Greek Foods to Cook or Order When in Greece](https:\/\/www.thehungrybites.com\/best-greek-foods\/)\n### Leave a Reply [Cancel reply](https:\/\/www.thehungrybites.com\/ekmek\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n![author profile image.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='300'%20viewBox='0%200%20300%20300'%3E%3C\/svg%3E)\n\n**Welcome to The Hungry Bites**, your go-to destination for authentic Greek and Mediterranean recipes, straight from the heart of the Aegean.\n\n[About →](https:\/\/www.thehungrybites.com\/about\/)\n### Winter Recipes\n- [![Pastitsio recipe featured image](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Greek Pastitsio (Baked Pasta with Ground Beef & Béchamel)](https:\/\/www.thehungrybites.com\/pastitsio-recipe-greek-pasta-bake\/)\n- [![A bowl with turkey chili with a dollop of yogurt in the middle.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Simple Turkey Chili Recipe Mediterranean-style](https:\/\/www.thehungrybites.com\/turkey-chili\/)\n- [![A plate with Greek lentil soup (fakes).](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Greek lentil soup recipe (Fakes)](https:\/\/www.thehungrybites.com\/easy-greek-brown-lentil-soup-vegan\/)\n- [![Greek lemon chicken and orzo on a plate.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Greek Baked Lemon Chicken and Orzo (One Pan Recipe)](https:\/\/www.thehungrybites.com\/lemon-chicken-orzo\/)\n- [![A bowl with Psarosoupa (Greek fish soup).](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Greek Fish Soup Recipe (Psarosoupa) 🐟](https:\/\/www.thehungrybites.com\/greek-fish-soup-with-potatoes-vegetables-psarosoupa\/)\n- [![Two bowls of Italian white bean soup, fresh bread on a cutting board and a towel.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Tuscan White Bean Soup](https:\/\/www.thehungrybites.com\/tuscan-style-white-beans\/)\n- [![Kokkinisto - 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soft amaretti](https:\/\/www.thehungrybites.com\/italian-almond-cookies-soft-amaretti-3-ways\/)\n- [![Creme brulee featured image](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Classic French Crème brûlée recipe (in 5 easy steps)](https:\/\/www.thehungrybites.com\/creme-brulee\/)\n\n## Footer\n[↑ back to top](https:\/\/www.thehungrybites.com\/ekmek\/)\n\nAs Seen In\n\n![GREATIST, Buzzfeed, Saveur, wellandgood, verywellfit, popsugar, everydayhealth, brit.co, Health.com, Livestrong, Thefeedfeed, Marie Claire, Thepappaspost.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='363'%20viewBox='0%200%201200%20363'%3E%3C\/svg%3E)\n\n### About\n- [About Me](https:\/\/www.thehungrybites.com\/about\/)\n- [Privacy Policy](https:\/\/www.thehungrybites.com\/privacy-policy\/)\n- [Accessibility Policy](https:\/\/www.thehungrybites.com\/accessibility\/)\n\n### Newsletter\n- [Sign Up\\!](https:\/\/www.thehungrybites.com\/subscribe-page\/) for emails and updates\n\n### Contact\n- [Contact](https:\/\/www.thehungrybites.com\/contact-me\/)\n- [Instagram](https:\/\/www.instagram.com\/thehungrybites\/)\n- [Facebook](https:\/\/www.facebook.com\/thehungrybitesblog)\n- [YouTube](https:\/\/www.youtube.com\/@TheHungryBites)\n\nCopyright © 2016-2025 The Hungry Bites\n## Rate This Recipe","attrs_readable_markdown":"If there's one **Greek dessert** that feels like pure indulgence layered in elegance, it's **Ekmek Kataifi**, a show-stopping treat with kataifi pastry soaked in scented syrup, silky vanilla custard, and clouds of whipped cream. This *Greek ekmek dessert combines* contrasting textures and flavors in perfect harmony.\n\n![A slice of Ekmek kataifi on a plate.](https:\/\/www.thehungrybites.com\/wp-content\/uploads\/2025\/12\/ekmek-kadayfi-dessert.jpg)\n\nJump to:\n\n- [📋 Ingredient notes](https:\/\/www.thehungrybites.com\/ekmek\/#%F0%9F%93%8B-ingredient-notes)\n- [👨‍🍳 Expert Tips](https:\/\/www.thehungrybites.com\/ekmek\/#%F0%9F%91%A8%F0%9F%8D%B3-expert-tips)\n- [🎥 Ekmek Video](https:\/\/www.thehungrybites.com\/ekmek\/#%F0%9F%8E%A5-ekmek-video)\n- [📖 Recipe](https:\/\/www.thehungrybites.com\/ekmek\/#%F0%9F%93%96-recipe)\n- [💭 FAQs](https:\/\/www.thehungrybites.com\/ekmek\/#%F0%9F%92%AD-faqs)\n\n**Ekmek** is a *kataifi dessert* with golden baked kataifi (or kadayif) pastry, which is soaked in a lightly scented syrup that's neither too sweet nor heavy. A luscious layer of custard follows, delicately flavored with vanilla and a hint of mastic or [mahlab](https:\/\/www.thehungrybites.com\/mahlab-mahlepi\/) (or both), a spice that gives it a subtle, almost almond-like aroma. Finally, a topping of chantilly is added for an ethereal touch. It's one of those *Greek dessert recipes* that are perfect for special occasions or a Sunday treat.\n\nThe key difference between an average and an exceptional **Ekmek Kataifi** lies in balance: the right syrup-to-pastry ratio and a creamy custard that's rich but not heavy. My version keeps the ekmek syrup modest, so the kataifi doesn't turn too soggy. The custard is infused with mahlab (but you can also use mastiha or both), that add depth and a distinct Greek character rarely found in modern *kataifi recipes*. This isn't just another *Greek dessert with custard*, it's a thoughtful reimagining of a beloved classic, staying true to its roots while keeping the flavors light and sophisticated.\n\n👉 If you love Greek desserts, don't miss this [Galaktoboureko (Greek Custard Dessert)](https:\/\/www.thehungrybites.com\/galaktoboureko\/) with an easy, step-by-step recipe, this [Bougatsa (Greek Custard Pie)](https:\/\/www.thehungrybites.com\/bougatsa-recipe\/) which is traditionally served as breakfast in Greece, and this [Easy Greek Baklava with Walnuts and Honey](https:\/\/www.thehungrybites.com\/greek-baklava\/).\n\n## 📋 Ingredient notes\n**What is ekmek made of?**\n\nTo make this **ekmek dessert** **recipe** you'll need the following ingredients:\n\n**For the base (pastry and syrup):**\n\n![Ingredients for the ekmek base.](https:\/\/www.thehungrybites.com\/wp-content\/uploads\/2025\/12\/ekmek-base-ingredients.jpg)\n\n**Kataifi dough**: Also known as Kunefe, it's a type of phyllo made from very thin strands of dough, produced by drizzling a liquid batter onto a spinning hot surface where it cooks instantly. You can see the simple process of making kataifi in this [YouTube video](https:\/\/youtu.be\/ruUpSMxuv7U?si=eraSjRxjw6LOmulZ) ↗️.\n\n*✏️ There's also a version of Greek ekmek made with stale* [*Tsoureki bread*](https:\/\/www.thehungrybites.com\/easy-tsoureki\/) *instead of kataifi. More details in the recipe card (notes section).*\n\n**Lemon peel** is traditionally used for flavoring the syrup, but other options are orange peel or even a tablespoon of orange blossom water.\n\n**For the toppings (custard and Chantilly):**\n\n![Ingredients for the ekmek cream.](https:\/\/www.thehungrybites.com\/wp-content\/uploads\/2025\/12\/ekmek-cream-ingredients.jpg)\n\n**Milk:** Whole milk is suggested but skim milk will also do.\n\n**Corn starch:** I suggest using a scale when measuting the corn starch for better accuracy.\n\n[**Mahlab**](https:\/\/www.thehungrybites.com\/mahlab-mahlepi\/) is one of my favorite spices and it gives a cherry\/almond scent to the cream. You can omit it completely (many recipes do that) or you can substitute it with 2-3 tears of mastic or [mastiha](https:\/\/www.dianekochilas.com\/mastiha-and-how-to-use-it\/) ↗️ (ground with a tablespoon of sugar), a shot of mastic liquer, or a few drops of almond extract.\n\n**Cream:** Known as heavy cream or whipping cream, it should be 35% fat and very cold.\n\nFor the full list of ingredients with quantities, please see the [recipe card ⬇️](https:\/\/www.thehungrybites.com\/ekmek\/#recipe) at the end of this post.\n\n## 👨‍🍳 Expert Tips\nFollow these expert tips to make the best **ekmek kataifi recipe** every time:\n\n✅ Gently but thoroughly separate with your hands the thin strands of kataifi. The pastry should be very fluffy and not dense. In Greek this procedure is called \"**combing**\" because it's like combing your hair. The more you comb it, the more crunchy it will be when it's baked.\n\n✅ Layer half of the kataifi pastry inside the baking dish, gently brush with butter and repeat with the other half. This helps the butter to distribute evenly among the thin strands of dough.\n\n✅ While \"brushing\" with butter, don't press the pastry with the brush, but better drizzle the melted butter over the kataifi using the brush. This prevents the base from becoming dense.\n\n✅Let the patisserie cream cool completely, then whip it with a whisk and spread it over the ekmek base. This helps the cream become more airy and not dense.\n\n![A slice of Greek ekmek on a plate next to a baking dish and a cup of coffee.](https:\/\/www.thehungrybites.com\/wp-content\/uploads\/2025\/12\/Greek-ekmek-dessert.jpg)\n\n## 🎥 Ekmek Video\nWatch a short video for how to make this **kataifi dessert**:\n\n*🎵 Music on Video: Dayspring, Musician: Firefl!es*\n## 📖 Recipe\n![](https:\/\/www.thehungrybites.com\/wp-content\/uploads\/2025\/12\/ekmek-kadayfi-dessert-feat1-360x360.jpg)\n\n[Makos](https:\/\/www.thehungrybites.com\/efthimis-koukakis\/)\n\nIf there's one **Greek dessert** that feels like pure indulgence layered in elegance, it's **Ekmek Kataifi**, a show-stopping treat with kataifi pastry soaked in scented syrup, silky vanilla custard, and clouds of whipped cream. This *Greek ekmek dessert combines* contrasting textures and flavors in perfect harmony.\n\nNo ratings yet\n\nPrep Time 1 hour\n\nCook Time 1 hour\n\nResting time 2 hours\n\nTotal Time 4 hours\n\nCourse Dessert, Sweet\n\nCuisine Greek, Mediterranean\n\nServings 12 servings\n\nCalories 491 kcal\n\n- ▢\n  1 rectangular baking dish 10.5 inch x 8 inch (27cm x 20cm) or a 10-inch (25cm) round cake pan with tall sides.\n\n#### For the custard cream:\n- ▢\n  ⅔ cups  (130 g) caster sugar\n- ▢\n  ½ teaspoon   mahlab (optional, see note\\#1)\n- ▢\n  10 tablespoons  (65 g) corn starch\n- ▢\n  3   (160 g) large eggs (see note\\#2)\n- ▢\n  3 ⅓ cups  (800 g) whole milk\n- ▢\n  2 tablespoons  (28 g) butter (cold)\n- ▢\n  1 tablespoon  (15 g) vanilla extract\n\n#### For the syrup:\n- ▢\n  1 ⅓ cups  (270 g) caster sugar\n- ▢\n  1 cup  (240 g) water\n- ▢\n  1   cinnamon stick\n- ▢\n  ½   lemon (the peel)\n\n#### For the kataifi base:\n- ▢\n  225 g  (225 g) kataifi pastry (a.k.a. kadayif or kunefe)\n- ▢\n  ½ cup  (115 g) butter (melted)\n\n#### For the whipped cream (chantilly):\n- ▢\n  1 ¼ cups  (300 g) heavy cream (35% fat, very cold)\n- ▢\n  ⅓ cup  (40 g) icing sugar\n- ▢\n  1 teaspoon  (5 g) vanilla extract\n\n#### For the topping:\n- ▢\n  ⅔ cups  (100 g) chopped pistachios (roasted)\n- ▢\n  Ground cinnamon (for dusting)\n\n- **Make the custard:** Transfer the sugar, mahlab (if using), and cornstarch to a pot and whisk to combine. Add the eggs and whisk until smooth.\n  ![Two hands breaking eggs over a pot with sugar and cornstarch.](https:\/\/www.thehungrybites.com\/wp-content\/uploads\/2025\/12\/1-make-the-custard-360x203.jpg)\n- Add the milk and place the pot over medium heat. Whisk frequently until the mixture starts to thicken, then whisk continuously until it begins to bubble. Remove from the heat, add the butter and vanilla, and whisk until fully incorporated.\n  ![A whisk inside a pot with vanilla custard cream.](https:\/\/www.thehungrybites.com\/wp-content\/uploads\/2025\/12\/2-cook-over-medium-heat-360x203.jpg)\n- Pour the custard into a clean bowl, cover with plastic wrap so it touches the surface (to prevent a skin from forming), and refrigerate until completely cooled.\n  ![A hand covering with plastic wrap a bowl with custard cream.](https:\/\/www.thehungrybites.com\/wp-content\/uploads\/2025\/12\/3-cool-the-custard-360x203.jpg)\n- **Make the syrup:** Transfer the sugar, water, cinnamon, and lemon peel to a saucepan and bring to a boil. Boil for 4-5 minutes, then remove from the heat.\n  ![Syrup boiling in a small pot.](https:\/\/www.thehungrybites.com\/wp-content\/uploads\/2025\/12\/4-make-the-syrup-360x203.jpg)\n- **Make the base:** Kataifi is usually tightly packed. Separate the strands very thoroughly with your hands. Place half of the kataifi in the baking dish (see note \\#4 for sizes), spreading it evenly but without pressing it. Use a brush and drizzle with half of the melted butter. Add the remaining kataifi and drizzle with the rest of the butter.\n  \n  👉 Thoroughly separating the kataifi strands is essential for a well-baked, fluffy base.\n  \n  👉 Preheat the oven to 350°F \/ 175°C while you prepare the base.\n  ![Kataifi dough inside a baking dish and a brush with melted butter.](https:\/\/www.thehungrybites.com\/wp-content\/uploads\/2025\/12\/5-butter-the-kataifi-pastry-360x203.jpg)\n- **Bake** for 55-60 minutes or until the kataifi is golden brown.\n  ![Kataifi dough in a baking dish going into the oven.](https:\/\/www.thehungrybites.com\/wp-content\/uploads\/2025\/12\/6-bake-the-kataifi-360x203.jpg)\n- While the kataifi is still hot, spoon the syrup evenly over the surface and let it cool completely to room temperature.\n  ![A hand pouring syrup over a baking dish with baked kataifi.](https:\/\/www.thehungrybites.com\/wp-content\/uploads\/2025\/12\/7-pour-the-syrup-360x203.jpg)\n- Using a whisk or a mixer, whip the vanilla custard until creamy and pour over the cooled kataifi. Spread evenly with a spatula.\n  \n  👉 Cooling and whipping the custard instead of pouring it over the kataifi while still warm, makes it smoother and silkier.\n  ![A hand adding vanilla custard to the dish with the baked kataifi.](https:\/\/www.thehungrybites.com\/wp-content\/uploads\/2025\/12\/8-add-the-custard-cream-360x203.jpg)\n- **Make the whipped cream:** Transfer the cream, icing sugar and vanilla extract to a bowl and beat until the cream thickens and stiff peaks form.\n  ![A hand mixer beating heavy cream.](https:\/\/www.thehungrybites.com\/wp-content\/uploads\/2025\/12\/9-whip-the-chantilly-cream-360x203.jpg)\n- Spread the Chantilly cream over the Ekmek and level the surface with an offset spatula.\n  \n  👉 The dessert must be completely cooled before adding the whipped cream, or it may melt.\n  ![A hand spreading whipped cream over the ekmek.](https:\/\/www.thehungrybites.com\/wp-content\/uploads\/2025\/12\/10-cover-with-the-whipped-cream-360x203.jpg)\n- Just before serving Ekmek, sprinkle with chopped pistachios and lightly dust with ground cinnamon. Serve with a cup of [Greek coffee](https:\/\/www.thehungrybites.com\/turkish-greek-coffee\/).\n  ![A hand dusting the ekmek dessert with ground cinnamon.](https:\/\/www.thehungrybites.com\/wp-content\/uploads\/2025\/12\/11-add-pistachios-and-cinnamaon-360x203.jpg)\n\n**Note \\#1:** [Mahlab](https:\/\/www.thehungrybites.com\/mahlab-mahlepi\/) is optional. You can omit it completely or replace it with one of the following:\n\n- 2-3 tears of mastiha (you'll have to ground it in a mortar with a tablespoon of sugar)\n- a shot of mastiha liquer or dissarono\n- 3-4 drops of almond extract.\n\n**Note \\#2:** Most of the times I use whole eggs for the custard, but for a silkier result you can replace 2 of the eggs with 4 egg yolks. The leftover egg whites freeze very well and you can use them to make [Italian amaretti](https:\/\/www.thehungrybites.com\/italian-almond-cookies-soft-amaretti-3-ways\/) or this [white chocolate cake](https:\/\/www.thehungrybites.com\/easy-white-chocolate-and-vanilla-bundt-cake-recipe\/).\n\n**Note \\#3:** Some people love ekmek soaked in syrup, while others (like me) prefer it lighter. For a lighter result, use about ⅓ cup less syrup.\n\n**Note \\#4:** You can use a **rectangular** baking dish 10.5x8 inches (27x20 cm) or a 10-inch (25cm) in diameter **round cake pan** with tall sides.\n\n### ➡️ Ekmek with [Tsoureki](https:\/\/www.thehungrybites.com\/easy-tsoureki\/):\nIf you have a loaf of tsoureki that's a few days old and it's starting to go stale, cut it into thick slices and toast it in the oven (at 350°F\/175°C) until golden brown. Make half the quantity of the syrup (otherwise it can get very soggy), drizzle all over, and then cover with the vanilla custard following with the chantilly cream.\n\n### More Greek desserts with custard:\n- [Galaktoboureko (Greek Custard Dessert)](https:\/\/www.thehungrybites.com\/galaktoboureko\/)\n- [Bougatsa (Greek Custard Pie)](https:\/\/www.thehungrybites.com\/bougatsa-recipe\/)\n- [Lazy Bougatsa: No-fuss custard pie with phyllo](https:\/\/www.thehungrybites.com\/greek-milk-pie-with-phyllo-easy-bougatsa\/)\n\nServing: 200gramsCalories: 491kcalCarbohydrates: 59gProtein: 7gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0\\.4gCholesterol: 102mgSodium: 217mgPotassium: 229mgFiber: 1gSugar: 41gVitamin A: 846IUVitamin C: 0\\.4mgCalcium: 119mgIron: 1mg\n\n[Let us know](https:\/\/www.thehungrybites.com\/ekmek\/#comment) how it was\\!\n## 💭 FAQs\n**What does ekmek mean?**\n\nEkmek is a Turkish word meaning bread, the everyday staple. In Greek cuisine, the word was borrowed and survives only in the name of the dessert ekmek kataifi (εκμέκ κανταΐφι), where it no longer refers to bread itself but to a specific syrupy dessert of Ottoman origin.\n\n**What is the difference between ekmek and kataifi?**\n\n**Kataifi** (also known as Kunefe) is a type of pastry made from very thin strands of dough, produced by drizzling a liquid batter onto a spinning hot surface where it cooks instantly. You can see the simple process of making kataifi in this [YouTube video](https:\/\/youtu.be\/ruUpSMxuv7U?si=eraSjRxjw6LOmulZ) ↗️. Kataifi is also the short name of [Kataifi Rolls](https:\/\/cookingtheglobe.com\/kataifi-greek-nut-honey-pastry-rolls\/), a Greek dessert made with a miture of nuts rolled in kataifii pastry. In Greek cuisine, **ekmek** refers not to the pastry itself but to a dessert made with baked kataifi as the base, topped with vanilla custard and Chantilly cream.\n\n**What is Ekmek in Greece?**\n\nIn Greece, **ekmek** refers to a specific dessert, most commonly **ekmek kataifi (εκμέκ κανταΐφι)**, a syrup-soaked kataifi pastry topped with vanilla custard and Chantilly cream; although the word comes from Turkish and originally means bread, in Greek usage it no longer refers to bread at all but exclusively to this classic dessert.","meta_canonical":null}

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Boilerpipe Text	If there's one Greek dessert that feels like pure indulgence layered in elegance, it's Ekmek Kataifi , a show-stopping treat with kataifi pastry soaked in scented syrup, silky vanilla custard, and clouds of whipped cream. This Greek ekmek dessert combines contrasting textures and flavors in perfect harmony. Jump to: 📋 Ingredient notes 👨‍🍳 Expert Tips 🎥 Ekmek Video 📖 Recipe 💭 FAQs Ekmek is a kataifi dessert with golden baked kataifi (or kadayif) pastry, which is soaked in a lightly scented syrup that's neither too sweet nor heavy. A luscious layer of custard follows, delicately flavored with vanilla and a hint of mastic or mahlab (or both), a spice that gives it a subtle, almost almond-like aroma. Finally, a topping of chantilly is added for an ethereal touch. It's one of those Greek dessert recipes that are perfect for special occasions or a Sunday treat. The key difference between an average and an exceptional Ekmek Kataifi lies in balance: the right syrup-to-pastry ratio and a creamy custard that's rich but not heavy. My version keeps the ekmek syrup modest, so the kataifi doesn't turn too soggy. The custard is infused with mahlab (but you can also use mastiha or both), that add depth and a distinct Greek character rarely found in modern kataifi recipes . This isn't just another Greek dessert with custard , it's a thoughtful reimagining of a beloved classic, staying true to its roots while keeping the flavors light and sophisticated. 👉 If you love Greek desserts, don't miss this Galaktoboureko (Greek Custard Dessert) with an easy, step-by-step recipe, this Bougatsa (Greek Custard Pie) which is traditionally served as breakfast in Greece, and this Easy Greek Baklava with Walnuts and Honey . 📋 Ingredient notes What is ekmek made of? To make this ekmek dessert recipe you'll need the following ingredients: For the base (pastry and syrup): Kataifi dough : Also known as Kunefe, it's a type of phyllo made from very thin strands of dough, produced by drizzling a liquid batter onto a spinning hot surface where it cooks instantly. You can see the simple process of making kataifi in this YouTube video ↗️. ✏️ There's also a version of Greek ekmek made with stale Tsoureki bread instead of kataifi. More details in the recipe card (notes section). Lemon peel is traditionally used for flavoring the syrup, but other options are orange peel or even a tablespoon of orange blossom water. For the toppings (custard and Chantilly): Milk: Whole milk is suggested but skim milk will also do. Corn starch: I suggest using a scale when measuting the corn starch for better accuracy. Mahlab is one of my favorite spices and it gives a cherry/almond scent to the cream. You can omit it completely (many recipes do that) or you can substitute it with 2-3 tears of mastic or mastiha ↗️ (ground with a tablespoon of sugar), a shot of mastic liquer, or a few drops of almond extract. Cream: Known as heavy cream or whipping cream, it should be 35% fat and very cold. For the full list of ingredients with quantities, please see the recipe card ⬇️ at the end of this post. 👨‍🍳 Expert Tips Follow these expert tips to make the best ekmek kataifi recipe every time: ✅ Gently but thoroughly separate with your hands the thin strands of kataifi. The pastry should be very fluffy and not dense. In Greek this procedure is called " combing " because it's like combing your hair. The more you comb it, the more crunchy it will be when it's baked. ✅ Layer half of the kataifi pastry inside the baking dish, gently brush with butter and repeat with the other half. This helps the butter to distribute evenly among the thin strands of dough. ✅ While "brushing" with butter, don't press the pastry with the brush, but better drizzle the melted butter over the kataifi using the brush. This prevents the base from becoming dense. ✅Let the patisserie cream cool completely, then whip it with a whisk and spread it over the ekmek base. This helps the cream become more airy and not dense. 🎥 Ekmek Video Watch a short video for how to make this kataifi dessert : 🎵 Music on Video: Dayspring, Musician: Firefl!es 📖 Recipe Makos If there's one Greek dessert that feels like pure indulgence layered in elegance, it's Ekmek Kataifi , a show-stopping treat with kataifi pastry soaked in scented syrup, silky vanilla custard, and clouds of whipped cream. This Greek ekmek dessert combines contrasting textures and flavors in perfect harmony. No ratings yet Prep Time 1 hour Cook Time 1 hour Resting time 2 hours Total Time 4 hours Course Dessert, Sweet Cuisine Greek, Mediterranean Servings 12 servings Calories 491 kcal ▢ 1 rectangular baking dish 10.5 inch x 8 inch (27cm x 20cm) or a 10-inch (25cm) round cake pan with tall sides. For the custard cream: ▢ ⅔ cups ( 130 g ) caster sugar ▢ ½ teaspoon mahlab (optional, see note#1) ▢ 10 tablespoons ( 65 g ) corn starch ▢ 3 ( 160 g ) large eggs (see note#2) ▢ 3 ⅓ cups ( 800 g ) whole milk ▢ 2 tablespoons ( 28 g ) butter (cold) ▢ 1 tablespoon ( 15 g ) vanilla extract For the syrup: ▢ 1 ⅓ cups ( 270 g ) caster sugar ▢ 1 cup ( 240 g ) water ▢ 1 cinnamon stick ▢ ½ lemon (the peel) For the kataifi base: ▢ 225 g ( 225 g ) kataifi pastry (a.k.a. kadayif or kunefe) ▢ ½ cup ( 115 g ) butter (melted) For the whipped cream (chantilly): ▢ 1 ¼ cups ( 300 g ) heavy cream (35% fat, very cold) ▢ ⅓ cup ( 40 g ) icing sugar ▢ 1 teaspoon ( 5 g ) vanilla extract For the topping: ▢ ⅔ cups ( 100 g ) chopped pistachios (roasted) ▢ Ground cinnamon (for dusting) Make the custard: Transfer the sugar, mahlab (if using), and cornstarch to a pot and whisk to combine. Add the eggs and whisk until smooth. Add the milk and place the pot over medium heat. Whisk frequently until the mixture starts to thicken, then whisk continuously until it begins to bubble. Remove from the heat, add the butter and vanilla, and whisk until fully incorporated. Pour the custard into a clean bowl, cover with plastic wrap so it touches the surface (to prevent a skin from forming), and refrigerate until completely cooled. Make the syrup: Transfer the sugar, water, cinnamon, and lemon peel to a saucepan and bring to a boil. Boil for 4-5 minutes, then remove from the heat. Make the base: Kataifi is usually tightly packed. Separate the strands very thoroughly with your hands. Place half of the kataifi in the baking dish (see note #4 for sizes), spreading it evenly but without pressing it. Use a brush and drizzle with half of the melted butter. Add the remaining kataifi and drizzle with the rest of the butter. 👉 Thoroughly separating the kataifi strands is essential for a well-baked, fluffy base. 👉 Preheat the oven to 350°F / 175°C while you prepare the base. Bake for 55-60 minutes or until the kataifi is golden brown. While the kataifi is still hot, spoon the syrup evenly over the surface and let it cool completely to room temperature. Using a whisk or a mixer, whip the vanilla custard until creamy and pour over the cooled kataifi. Spread evenly with a spatula. 👉 Cooling and whipping the custard instead of pouring it over the kataifi while still warm, makes it smoother and silkier. Make the whipped cream: Transfer the cream, icing sugar and vanilla extract to a bowl and beat until the cream thickens and stiff peaks form. Spread the Chantilly cream over the Ekmek and level the surface with an offset spatula. 👉 The dessert must be completely cooled before adding the whipped cream, or it may melt. Just before serving Ekmek, sprinkle with chopped pistachios and lightly dust with ground cinnamon. Serve with a cup of Greek coffee . Note #1: Mahlab is optional. You can omit it completely or replace it with one of the following: 2-3 tears of mastiha (you'll have to ground it in a mortar with a tablespoon of sugar) a shot of mastiha liquer or dissarono 3-4 drops of almond extract. Note #2: Most of the times I use whole eggs for the custard, but for a silkier result you can replace 2 of the eggs with 4 egg yolks. The leftover egg whites freeze very well and you can use them to make Italian amaretti or this white chocolate cake . Note #3: Some people love ekmek soaked in syrup, while others (like me) prefer it lighter. For a lighter result, use about ⅓ cup less syrup. Note #4: You can use a rectangular baking dish 10.5x8 inches (27x20 cm) or a 10-inch (25cm) in diameter round cake pan with tall sides. ➡️ Ekmek with Tsoureki : If you have a loaf of tsoureki that's a few days old and it's starting to go stale, cut it into thick slices and toast it in the oven (at 350°F/175°C) until golden brown. Make half the quantity of the syrup (otherwise it can get very soggy), drizzle all over, and then cover with the vanilla custard following with the chantilly cream. More Greek desserts with custard: Galaktoboureko (Greek Custard Dessert) Bougatsa (Greek Custard Pie) Lazy Bougatsa: No-fuss custard pie with phyllo Serving: 200 grams Calories: 491 kcal Carbohydrates: 59 g Protein: 7 g Fat: 26 g Saturated Fat: 14 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 8 g Trans Fat: 0.4 g Cholesterol: 102 mg Sodium: 217 mg Potassium: 229 mg Fiber: 1 g Sugar: 41 g Vitamin A: 846 IU Vitamin C: 0.4 mg Calcium: 119 mg Iron: 1 mg Let us know how it was! 💭 FAQs What does ekmek mean? Ekmek is a Turkish word meaning bread, the everyday staple. In Greek cuisine, the word was borrowed and survives only in the name of the dessert ekmek kataifi (εκμέκ κανταΐφι), where it no longer refers to bread itself but to a specific syrupy dessert of Ottoman origin. What is the difference between ekmek and kataifi? Kataifi (also known as Kunefe) is a type of pastry made from very thin strands of dough, produced by drizzling a liquid batter onto a spinning hot surface where it cooks instantly. You can see the simple process of making kataifi in this YouTube video ↗️. Kataifi is also the short name of Kataifi Rolls , a Greek dessert made with a miture of nuts rolled in kataifii pastry. In Greek cuisine, ekmek refers not to the pastry itself but to a dessert made with baked kataifi as the base, topped with vanilla custard and Chantilly cream. What is Ekmek in Greece? In Greece, ekmek refers to a specific dessert, most commonly ekmek kataifi (εκμέκ κανταΐφι) , a syrup-soaked kataifi pastry topped with vanilla custard and Chantilly cream; although the word comes from Turkish and originally means bread, in Greek usage it no longer refers to bread at all but exclusively to this classic dessert.
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This Greek ekmek dessert combines contrasting textures and flavors in perfect harmony. ![A slice of Ekmek kataifi on a plate.](https://www.thehungrybites.com/wp-content/uploads/2025/12/ekmek-kadayfi-dessert.jpg) Jump to: - [📋 Ingredient notes](https://www.thehungrybites.com/ekmek/#%F0%9F%93%8B-ingredient-notes) - [👨‍🍳 Expert Tips](https://www.thehungrybites.com/ekmek/#%F0%9F%91%A8%F0%9F%8D%B3-expert-tips) - [🎥 Ekmek Video](https://www.thehungrybites.com/ekmek/#%F0%9F%8E%A5-ekmek-video) - [📖 Recipe](https://www.thehungrybites.com/ekmek/#%F0%9F%93%96-recipe) - [💭 FAQs](https://www.thehungrybites.com/ekmek/#%F0%9F%92%AD-faqs) Ekmek is a kataifi dessert with golden baked kataifi (or kadayif) pastry, which is soaked in a lightly scented syrup that's neither too sweet nor heavy. A luscious layer of custard follows, delicately flavored with vanilla and a hint of mastic or [mahlab](https://www.thehungrybites.com/mahlab-mahlepi/) (or both), a spice that gives it a subtle, almost almond-like aroma. Finally, a topping of chantilly is added for an ethereal touch. It's one of those Greek dessert recipes that are perfect for special occasions or a Sunday treat. The key difference between an average and an exceptional Ekmek Kataifi lies in balance: the right syrup-to-pastry ratio and a creamy custard that's rich but not heavy. My version keeps the ekmek syrup modest, so the kataifi doesn't turn too soggy. The custard is infused with mahlab (but you can also use mastiha or both), that add depth and a distinct Greek character rarely found in modern kataifi recipes. This isn't just another Greek dessert with custard, it's a thoughtful reimagining of a beloved classic, staying true to its roots while keeping the flavors light and sophisticated. 👉 If you love Greek desserts, don't miss this [Galaktoboureko (Greek Custard Dessert)](https://www.thehungrybites.com/galaktoboureko/) with an easy, step-by-step recipe, this [Bougatsa (Greek Custard Pie)](https://www.thehungrybites.com/bougatsa-recipe/) which is traditionally served as breakfast in Greece, and this [Easy Greek Baklava with Walnuts and Honey](https://www.thehungrybites.com/greek-baklava/). ## 📋 Ingredient notes What is ekmek made of? To make this ekmek dessert recipe you'll need the following ingredients: For the base (pastry and syrup): ![Ingredients for the ekmek base.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1406'%20viewBox='0%200%201200%201406'%3E%3C/svg%3E) Kataifi dough: Also known as Kunefe, it's a type of phyllo made from very thin strands of dough, produced by drizzling a liquid batter onto a spinning hot surface where it cooks instantly. You can see the simple process of making kataifi in this [YouTube video](https://youtu.be/ruUpSMxuv7U?si=eraSjRxjw6LOmulZ) ↗️. ✏️ There's also a version of Greek ekmek made with stale [Tsoureki bread](https://www.thehungrybites.com/easy-tsoureki/) instead of kataifi. More details in the recipe card (notes section). Lemon peel is traditionally used for flavoring the syrup, but other options are orange peel or even a tablespoon of orange blossom water. For the toppings (custard and Chantilly): ![Ingredients for the ekmek cream.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1542'%20viewBox='0%200%201200%201542'%3E%3C/svg%3E) Milk: Whole milk is suggested but skim milk will also do. Corn starch: I suggest using a scale when measuting the corn starch for better accuracy. [Mahlab](https://www.thehungrybites.com/mahlab-mahlepi/) is one of my favorite spices and it gives a cherry/almond scent to the cream. You can omit it completely (many recipes do that) or you can substitute it with 2-3 tears of mastic or [mastiha](https://www.dianekochilas.com/mastiha-and-how-to-use-it/) ↗️ (ground with a tablespoon of sugar), a shot of mastic liquer, or a few drops of almond extract. Cream: Known as heavy cream or whipping cream, it should be 35% fat and very cold. For the full list of ingredients with quantities, please see the [recipe card ⬇️](https://www.thehungrybites.com/ekmek/#recipe) at the end of this post. ## 👨‍🍳 Expert Tips Follow these expert tips to make the best ekmek kataifi recipe every time: ✅ Gently but thoroughly separate with your hands the thin strands of kataifi. The pastry should be very fluffy and not dense. In Greek this procedure is called "combing" because it's like combing your hair. The more you comb it, the more crunchy it will be when it's baked. ✅ Layer half of the kataifi pastry inside the baking dish, gently brush with butter and repeat with the other half. This helps the butter to distribute evenly among the thin strands of dough. ✅ While "brushing" with butter, don't press the pastry with the brush, but better drizzle the melted butter over the kataifi using the brush. This prevents the base from becoming dense. ✅Let the patisserie cream cool completely, then whip it with a whisk and spread it over the ekmek base. This helps the cream become more airy and not dense. ![A slice of Greek ekmek on a plate next to a baking dish and a cup of coffee.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='800'%20viewBox='0%200%201200%20800'%3E%3C/svg%3E) ## 🎥 Ekmek Video Watch a short video for how to make this kataifi dessert: 🎵 Music on Video: Dayspring, Musician: Firefl!es ## 📖 Recipe ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='250'%20height='250'%20viewBox='0%200%20250%20250'%3E%3C/svg%3E) ## Greek Ekmek Kataifi Dessert [Makos](https://www.thehungrybites.com/efthimis-koukakis/) If there's one Greek dessert that feels like pure indulgence layered in elegance, it's Ekmek Kataifi, a show-stopping treat with kataifi pastry soaked in scented syrup, silky vanilla custard, and clouds of whipped cream. This Greek ekmek dessert combines contrasting textures and flavors in perfect harmony. No ratings yet [Print Recipe](https://www.thehungrybites.com/wprm_print/greek-ekmek-kataifi-dessert) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.thehungrybites.com%2Fekmek%2F&media=https%3A%2F%2Fwww.thehungrybites.com%2Fwp-content%2Fuploads%2F2025%2F12%2Fekmek-kadayfi-dessert.jpg&description=Greek+Ekmek+Kataifi+Dessert&is_video=false) Prep Time 1 hour hr Cook Time 1 hour hr Resting time 2 hours hrs Total Time 4 hours hrs Course Dessert, Sweet Cuisine Greek, Mediterranean Servings 12 servings Calories 491 kcal ### Equipment - ▢ 1 rectangular baking dish 10.5 inch x 8 inch (27cm x 20cm) or a 10-inch (25cm) round cake pan with tall sides. ### Ingredients 0\.5x 1x 2x 3x #### For the custard cream: - ▢ ⅔ cups (130 g) caster sugar - ▢ ½ teaspoon mahlab (optional, see note\#1) - ▢ 10 tablespoons (65 g) corn starch - ▢ 3 (160 g) large eggs (see note\#2) - ▢ 3 ⅓ cups (800 g) whole milk - ▢ 2 tablespoons (28 g) butter (cold) - ▢ 1 tablespoon (15 g) vanilla extract #### For the syrup: - ▢ 1 ⅓ cups (270 g) caster sugar - ▢ 1 cup (240 g) water - ▢ 1 cinnamon stick - ▢ ½ lemon (the peel) #### For the kataifi base: - ▢ 225 g (225 g) kataifi pastry (a.k.a. kadayif or kunefe) - ▢ ½ cup (115 g) butter (melted) #### For the whipped cream (chantilly): - ▢ 1 ¼ cups (300 g) heavy cream (35% fat, very cold) - ▢ ⅓ cup (40 g) icing sugar - ▢ 1 teaspoon (5 g) vanilla extract #### For the topping: - ▢ ⅔ cups (100 g) chopped pistachios (roasted) - ▢ Ground cinnamon (for dusting) ### Instructions - Make the custard: Transfer the sugar, mahlab (if using), and cornstarch to a pot and whisk to combine. Add the eggs and whisk until smooth. ![Two hands breaking eggs over a pot with sugar and cornstarch.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C/svg%3E) - Add the milk and place the pot over medium heat. Whisk frequently until the mixture starts to thicken, then whisk continuously until it begins to bubble. Remove from the heat, add the butter and vanilla, and whisk until fully incorporated. ![A whisk inside a pot with vanilla custard cream.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C/svg%3E) - Pour the custard into a clean bowl, cover with plastic wrap so it touches the surface (to prevent a skin from forming), and refrigerate until completely cooled. ![A hand covering with plastic wrap a bowl with custard cream.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C/svg%3E) - Make the syrup: Transfer the sugar, water, cinnamon, and lemon peel to a saucepan and bring to a boil. Boil for 4-5 minutes, then remove from the heat. ![Syrup boiling in a small pot.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C/svg%3E) - Make the base: Kataifi is usually tightly packed. Separate the strands very thoroughly with your hands. Place half of the kataifi in the baking dish (see note \#4 for sizes), spreading it evenly but without pressing it. Use a brush and drizzle with half of the melted butter. Add the remaining kataifi and drizzle with the rest of the butter. 👉 Thoroughly separating the kataifi strands is essential for a well-baked, fluffy base. 👉 Preheat the oven to 350°F / 175°C while you prepare the base. ![Kataifi dough inside a baking dish and a brush with melted butter.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C/svg%3E) - Bake for 55-60 minutes or until the kataifi is golden brown. ![Kataifi dough in a baking dish going into the oven.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C/svg%3E) - While the kataifi is still hot, spoon the syrup evenly over the surface and let it cool completely to room temperature. ![A hand pouring syrup over a baking dish with baked kataifi.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C/svg%3E) - Using a whisk or a mixer, whip the vanilla custard until creamy and pour over the cooled kataifi. Spread evenly with a spatula. 👉 Cooling and whipping the custard instead of pouring it over the kataifi while still warm, makes it smoother and silkier. ![A hand adding vanilla custard to the dish with the baked kataifi.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C/svg%3E) - Make the whipped cream: Transfer the cream, icing sugar and vanilla extract to a bowl and beat until the cream thickens and stiff peaks form. ![A hand mixer beating heavy cream.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C/svg%3E) - Spread the Chantilly cream over the Ekmek and level the surface with an offset spatula. 👉 The dessert must be completely cooled before adding the whipped cream, or it may melt. ![A hand spreading whipped cream over the ekmek.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C/svg%3E) - Just before serving Ekmek, sprinkle with chopped pistachios and lightly dust with ground cinnamon. Serve with a cup of [Greek coffee](https://www.thehungrybites.com/turkish-greek-coffee/). ![A hand dusting the ekmek dessert with ground cinnamon.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='203'%20viewBox='0%200%20360%20203'%3E%3C/svg%3E) ### Notes Note \#1: [Mahlab](https://www.thehungrybites.com/mahlab-mahlepi/) is optional. You can omit it completely or replace it with one of the following: - 2-3 tears of mastiha (you'll have to ground it in a mortar with a tablespoon of sugar) - a shot of mastiha liquer or dissarono - 3-4 drops of almond extract. Note \#2: Most of the times I use whole eggs for the custard, but for a silkier result you can replace 2 of the eggs with 4 egg yolks. The leftover egg whites freeze very well and you can use them to make [Italian amaretti](https://www.thehungrybites.com/italian-almond-cookies-soft-amaretti-3-ways/) or this [white chocolate cake](https://www.thehungrybites.com/easy-white-chocolate-and-vanilla-bundt-cake-recipe/). Note \#3: Some people love ekmek soaked in syrup, while others (like me) prefer it lighter. For a lighter result, use about ⅓ cup less syrup. Note \#4: You can use a rectangular baking dish 10.5x8 inches (27x20 cm) or a 10-inch (25cm) in diameter round cake pan with tall sides. ### ➡️ Ekmek with [Tsoureki](https://www.thehungrybites.com/easy-tsoureki/): If you have a loaf of tsoureki that's a few days old and it's starting to go stale, cut it into thick slices and toast it in the oven (at 350°F/175°C) until golden brown. Make half the quantity of the syrup (otherwise it can get very soggy), drizzle all over, and then cover with the vanilla custard following with the chantilly cream. ### More Greek desserts with custard: - [Galaktoboureko (Greek Custard Dessert)](https://www.thehungrybites.com/galaktoboureko/) - [Bougatsa (Greek Custard Pie)](https://www.thehungrybites.com/bougatsa-recipe/) - [Lazy Bougatsa: No-fuss custard pie with phyllo](https://www.thehungrybites.com/greek-milk-pie-with-phyllo-easy-bougatsa/) ### Nutrition Serving: 200gramsCalories: 491kcalCarbohydrates: 59gProtein: 7gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0\.4gCholesterol: 102mgSodium: 217mgPotassium: 229mgFiber: 1gSugar: 41gVitamin A: 846IUVitamin C: 0\.4mgCalcium: 119mgIron: 1mg Tried this recipe?[Let us know](https://www.thehungrybites.com/ekmek/#comment) how it was\! ## 💭 FAQs What does ekmek mean? Ekmek is a Turkish word meaning bread, the everyday staple. In Greek cuisine, the word was borrowed and survives only in the name of the dessert ekmek kataifi (εκμέκ κανταΐφι), where it no longer refers to bread itself but to a specific syrupy dessert of Ottoman origin. What is the difference between ekmek and kataifi? Kataifi (also known as Kunefe) is a type of pastry made from very thin strands of dough, produced by drizzling a liquid batter onto a spinning hot surface where it cooks instantly. You can see the simple process of making kataifi in this [YouTube video](https://youtu.be/ruUpSMxuv7U?si=eraSjRxjw6LOmulZ) ↗️. Kataifi is also the short name of [Kataifi Rolls](https://cookingtheglobe.com/kataifi-greek-nut-honey-pastry-rolls/), a Greek dessert made with a miture of nuts rolled in kataifii pastry. In Greek cuisine, ekmek refers not to the pastry itself but to a dessert made with baked kataifi as the base, topped with vanilla custard and Chantilly cream. What is Ekmek in Greece? In Greece, ekmek refers to a specific dessert, most commonly ekmek kataifi (εκμέκ κανταΐφι), a syrup-soaked kataifi pastry topped with vanilla custard and Chantilly cream; although the word comes from Turkish and originally means bread, in Greek usage it no longer refers to bread at all but exclusively to this classic dessert. ### 🍳 More Greek Desserts - [![A piece of Revani cake on a plate.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Revani Recipe: Greek Semolina Cake with Syrup](https://www.thehungrybites.com/revani/) - [![Apple crumble pie or cake.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Milopita: Greek apple crumble cake recipe](https://www.thehungrybites.com/grandmas-apple-crumble-pie-cake/) - [![Homemade Greek Rice Pudding (Rizogalo) feat.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='360'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E)Homemade Greek Rice Pudding (Rizogalo)](https://www.thehungrybites.com/homemade-greek-rice-pudding-rizogalo/) - [![Big, soft & chewy tahini - olive oil chocolate chunk cookies f](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='360'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E)Chewy olive oil and tahini chocolate chunk cookies](https://www.thehungrybites.com/big-soft-chewy-tahini-olive-oil-chocolate-chunk-cookies/) If you tried this Greek Ekmek Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. 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Readable Markdown	If there's one Greek dessert that feels like pure indulgence layered in elegance, it's Ekmek Kataifi, a show-stopping treat with kataifi pastry soaked in scented syrup, silky vanilla custard, and clouds of whipped cream. This Greek ekmek dessert combines contrasting textures and flavors in perfect harmony. ![A slice of Ekmek kataifi on a plate.](https://www.thehungrybites.com/wp-content/uploads/2025/12/ekmek-kadayfi-dessert.jpg) Jump to: - [📋 Ingredient notes](https://www.thehungrybites.com/ekmek/#%F0%9F%93%8B-ingredient-notes) - [👨‍🍳 Expert Tips](https://www.thehungrybites.com/ekmek/#%F0%9F%91%A8%F0%9F%8D%B3-expert-tips) - [🎥 Ekmek Video](https://www.thehungrybites.com/ekmek/#%F0%9F%8E%A5-ekmek-video) - [📖 Recipe](https://www.thehungrybites.com/ekmek/#%F0%9F%93%96-recipe) - [💭 FAQs](https://www.thehungrybites.com/ekmek/#%F0%9F%92%AD-faqs) Ekmek is a kataifi dessert with golden baked kataifi (or kadayif) pastry, which is soaked in a lightly scented syrup that's neither too sweet nor heavy. A luscious layer of custard follows, delicately flavored with vanilla and a hint of mastic or [mahlab](https://www.thehungrybites.com/mahlab-mahlepi/) (or both), a spice that gives it a subtle, almost almond-like aroma. Finally, a topping of chantilly is added for an ethereal touch. It's one of those Greek dessert recipes that are perfect for special occasions or a Sunday treat. The key difference between an average and an exceptional Ekmek Kataifi lies in balance: the right syrup-to-pastry ratio and a creamy custard that's rich but not heavy. My version keeps the ekmek syrup modest, so the kataifi doesn't turn too soggy. The custard is infused with mahlab (but you can also use mastiha or both), that add depth and a distinct Greek character rarely found in modern kataifi recipes. This isn't just another Greek dessert with custard, it's a thoughtful reimagining of a beloved classic, staying true to its roots while keeping the flavors light and sophisticated. 👉 If you love Greek desserts, don't miss this [Galaktoboureko (Greek Custard Dessert)](https://www.thehungrybites.com/galaktoboureko/) with an easy, step-by-step recipe, this [Bougatsa (Greek Custard Pie)](https://www.thehungrybites.com/bougatsa-recipe/) which is traditionally served as breakfast in Greece, and this [Easy Greek Baklava with Walnuts and Honey](https://www.thehungrybites.com/greek-baklava/). ## 📋 Ingredient notes What is ekmek made of? To make this ekmek dessert recipe you'll need the following ingredients: For the base (pastry and syrup): ![Ingredients for the ekmek base.](https://www.thehungrybites.com/wp-content/uploads/2025/12/ekmek-base-ingredients.jpg) Kataifi dough: Also known as Kunefe, it's a type of phyllo made from very thin strands of dough, produced by drizzling a liquid batter onto a spinning hot surface where it cooks instantly. You can see the simple process of making kataifi in this [YouTube video](https://youtu.be/ruUpSMxuv7U?si=eraSjRxjw6LOmulZ) ↗️. ✏️ There's also a version of Greek ekmek made with stale [Tsoureki bread](https://www.thehungrybites.com/easy-tsoureki/) instead of kataifi. More details in the recipe card (notes section). Lemon peel is traditionally used for flavoring the syrup, but other options are orange peel or even a tablespoon of orange blossom water. For the toppings (custard and Chantilly): ![Ingredients for the ekmek cream.](https://www.thehungrybites.com/wp-content/uploads/2025/12/ekmek-cream-ingredients.jpg) Milk: Whole milk is suggested but skim milk will also do. Corn starch: I suggest using a scale when measuting the corn starch for better accuracy. [Mahlab](https://www.thehungrybites.com/mahlab-mahlepi/) is one of my favorite spices and it gives a cherry/almond scent to the cream. You can omit it completely (many recipes do that) or you can substitute it with 2-3 tears of mastic or [mastiha](https://www.dianekochilas.com/mastiha-and-how-to-use-it/) ↗️ (ground with a tablespoon of sugar), a shot of mastic liquer, or a few drops of almond extract. Cream: Known as heavy cream or whipping cream, it should be 35% fat and very cold. For the full list of ingredients with quantities, please see the [recipe card ⬇️](https://www.thehungrybites.com/ekmek/#recipe) at the end of this post. ## 👨‍🍳 Expert Tips Follow these expert tips to make the best ekmek kataifi recipe every time: ✅ Gently but thoroughly separate with your hands the thin strands of kataifi. The pastry should be very fluffy and not dense. In Greek this procedure is called "combing" because it's like combing your hair. The more you comb it, the more crunchy it will be when it's baked. ✅ Layer half of the kataifi pastry inside the baking dish, gently brush with butter and repeat with the other half. This helps the butter to distribute evenly among the thin strands of dough. ✅ While "brushing" with butter, don't press the pastry with the brush, but better drizzle the melted butter over the kataifi using the brush. This prevents the base from becoming dense. ✅Let the patisserie cream cool completely, then whip it with a whisk and spread it over the ekmek base. This helps the cream become more airy and not dense. ![A slice of Greek ekmek on a plate next to a baking dish and a cup of coffee.](https://www.thehungrybites.com/wp-content/uploads/2025/12/Greek-ekmek-dessert.jpg) ## 🎥 Ekmek Video Watch a short video for how to make this kataifi dessert: 🎵 Music on Video: Dayspring, Musician: Firefl!es ## 📖 Recipe ![](https://www.thehungrybites.com/wp-content/uploads/2025/12/ekmek-kadayfi-dessert-feat1-360x360.jpg) [Makos](https://www.thehungrybites.com/efthimis-koukakis/) If there's one Greek dessert that feels like pure indulgence layered in elegance, it's Ekmek Kataifi, a show-stopping treat with kataifi pastry soaked in scented syrup, silky vanilla custard, and clouds of whipped cream. This Greek ekmek dessert combines contrasting textures and flavors in perfect harmony. No ratings yet Prep Time 1 hour Cook Time 1 hour Resting time 2 hours Total Time 4 hours Course Dessert, Sweet Cuisine Greek, Mediterranean Servings 12 servings Calories 491 kcal - ▢ 1 rectangular baking dish 10.5 inch x 8 inch (27cm x 20cm) or a 10-inch (25cm) round cake pan with tall sides. #### For the custard cream: - ▢ ⅔ cups (130 g) caster sugar - ▢ ½ teaspoon mahlab (optional, see note\#1) - ▢ 10 tablespoons (65 g) corn starch - ▢ 3 (160 g) large eggs (see note\#2) - ▢ 3 ⅓ cups (800 g) whole milk - ▢ 2 tablespoons (28 g) butter (cold) - ▢ 1 tablespoon (15 g) vanilla extract #### For the syrup: - ▢ 1 ⅓ cups (270 g) caster sugar - ▢ 1 cup (240 g) water - ▢ 1 cinnamon stick - ▢ ½ lemon (the peel) #### For the kataifi base: - ▢ 225 g (225 g) kataifi pastry (a.k.a. kadayif or kunefe) - ▢ ½ cup (115 g) butter (melted) #### For the whipped cream (chantilly): - ▢ 1 ¼ cups (300 g) heavy cream (35% fat, very cold) - ▢ ⅓ cup (40 g) icing sugar - ▢ 1 teaspoon (5 g) vanilla extract #### For the topping: - ▢ ⅔ cups (100 g) chopped pistachios (roasted) - ▢ Ground cinnamon (for dusting) - Make the custard: Transfer the sugar, mahlab (if using), and cornstarch to a pot and whisk to combine. Add the eggs and whisk until smooth. ![Two hands breaking eggs over a pot with sugar and cornstarch.](https://www.thehungrybites.com/wp-content/uploads/2025/12/1-make-the-custard-360x203.jpg) - Add the milk and place the pot over medium heat. Whisk frequently until the mixture starts to thicken, then whisk continuously until it begins to bubble. Remove from the heat, add the butter and vanilla, and whisk until fully incorporated. ![A whisk inside a pot with vanilla custard cream.](https://www.thehungrybites.com/wp-content/uploads/2025/12/2-cook-over-medium-heat-360x203.jpg) - Pour the custard into a clean bowl, cover with plastic wrap so it touches the surface (to prevent a skin from forming), and refrigerate until completely cooled. ![A hand covering with plastic wrap a bowl with custard cream.](https://www.thehungrybites.com/wp-content/uploads/2025/12/3-cool-the-custard-360x203.jpg) - Make the syrup: Transfer the sugar, water, cinnamon, and lemon peel to a saucepan and bring to a boil. Boil for 4-5 minutes, then remove from the heat. ![Syrup boiling in a small pot.](https://www.thehungrybites.com/wp-content/uploads/2025/12/4-make-the-syrup-360x203.jpg) - Make the base: Kataifi is usually tightly packed. Separate the strands very thoroughly with your hands. Place half of the kataifi in the baking dish (see note \#4 for sizes), spreading it evenly but without pressing it. Use a brush and drizzle with half of the melted butter. Add the remaining kataifi and drizzle with the rest of the butter. 👉 Thoroughly separating the kataifi strands is essential for a well-baked, fluffy base. 👉 Preheat the oven to 350°F / 175°C while you prepare the base. ![Kataifi dough inside a baking dish and a brush with melted butter.](https://www.thehungrybites.com/wp-content/uploads/2025/12/5-butter-the-kataifi-pastry-360x203.jpg) - Bake for 55-60 minutes or until the kataifi is golden brown. ![Kataifi dough in a baking dish going into the oven.](https://www.thehungrybites.com/wp-content/uploads/2025/12/6-bake-the-kataifi-360x203.jpg) - While the kataifi is still hot, spoon the syrup evenly over the surface and let it cool completely to room temperature. ![A hand pouring syrup over a baking dish with baked kataifi.](https://www.thehungrybites.com/wp-content/uploads/2025/12/7-pour-the-syrup-360x203.jpg) - Using a whisk or a mixer, whip the vanilla custard until creamy and pour over the cooled kataifi. Spread evenly with a spatula. 👉 Cooling and whipping the custard instead of pouring it over the kataifi while still warm, makes it smoother and silkier. ![A hand adding vanilla custard to the dish with the baked kataifi.](https://www.thehungrybites.com/wp-content/uploads/2025/12/8-add-the-custard-cream-360x203.jpg) - Make the whipped cream: Transfer the cream, icing sugar and vanilla extract to a bowl and beat until the cream thickens and stiff peaks form. ![A hand mixer beating heavy cream.](https://www.thehungrybites.com/wp-content/uploads/2025/12/9-whip-the-chantilly-cream-360x203.jpg) - Spread the Chantilly cream over the Ekmek and level the surface with an offset spatula. 👉 The dessert must be completely cooled before adding the whipped cream, or it may melt. ![A hand spreading whipped cream over the ekmek.](https://www.thehungrybites.com/wp-content/uploads/2025/12/10-cover-with-the-whipped-cream-360x203.jpg) - Just before serving Ekmek, sprinkle with chopped pistachios and lightly dust with ground cinnamon. Serve with a cup of [Greek coffee](https://www.thehungrybites.com/turkish-greek-coffee/). ![A hand dusting the ekmek dessert with ground cinnamon.](https://www.thehungrybites.com/wp-content/uploads/2025/12/11-add-pistachios-and-cinnamaon-360x203.jpg) Note \#1: [Mahlab](https://www.thehungrybites.com/mahlab-mahlepi/) is optional. You can omit it completely or replace it with one of the following: - 2-3 tears of mastiha (you'll have to ground it in a mortar with a tablespoon of sugar) - a shot of mastiha liquer or dissarono - 3-4 drops of almond extract. Note \#2: Most of the times I use whole eggs for the custard, but for a silkier result you can replace 2 of the eggs with 4 egg yolks. The leftover egg whites freeze very well and you can use them to make [Italian amaretti](https://www.thehungrybites.com/italian-almond-cookies-soft-amaretti-3-ways/) or this [white chocolate cake](https://www.thehungrybites.com/easy-white-chocolate-and-vanilla-bundt-cake-recipe/). Note \#3: Some people love ekmek soaked in syrup, while others (like me) prefer it lighter. For a lighter result, use about ⅓ cup less syrup. Note \#4: You can use a rectangular baking dish 10.5x8 inches (27x20 cm) or a 10-inch (25cm) in diameter round cake pan with tall sides. ### ➡️ Ekmek with [Tsoureki](https://www.thehungrybites.com/easy-tsoureki/): If you have a loaf of tsoureki that's a few days old and it's starting to go stale, cut it into thick slices and toast it in the oven (at 350°F/175°C) until golden brown. Make half the quantity of the syrup (otherwise it can get very soggy), drizzle all over, and then cover with the vanilla custard following with the chantilly cream. ### More Greek desserts with custard: - [Galaktoboureko (Greek Custard Dessert)](https://www.thehungrybites.com/galaktoboureko/) - [Bougatsa (Greek Custard Pie)](https://www.thehungrybites.com/bougatsa-recipe/) - [Lazy Bougatsa: No-fuss custard pie with phyllo](https://www.thehungrybites.com/greek-milk-pie-with-phyllo-easy-bougatsa/) Serving: 200gramsCalories: 491kcalCarbohydrates: 59gProtein: 7gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0\.4gCholesterol: 102mgSodium: 217mgPotassium: 229mgFiber: 1gSugar: 41gVitamin A: 846IUVitamin C: 0\.4mgCalcium: 119mgIron: 1mg [Let us know](https://www.thehungrybites.com/ekmek/#comment) how it was\! ## 💭 FAQs What does ekmek mean? Ekmek is a Turkish word meaning bread, the everyday staple. In Greek cuisine, the word was borrowed and survives only in the name of the dessert ekmek kataifi (εκμέκ κανταΐφι), where it no longer refers to bread itself but to a specific syrupy dessert of Ottoman origin. What is the difference between ekmek and kataifi? Kataifi (also known as Kunefe) is a type of pastry made from very thin strands of dough, produced by drizzling a liquid batter onto a spinning hot surface where it cooks instantly. You can see the simple process of making kataifi in this [YouTube video](https://youtu.be/ruUpSMxuv7U?si=eraSjRxjw6LOmulZ) ↗️. Kataifi is also the short name of [Kataifi Rolls](https://cookingtheglobe.com/kataifi-greek-nut-honey-pastry-rolls/), a Greek dessert made with a miture of nuts rolled in kataifii pastry. In Greek cuisine, ekmek refers not to the pastry itself but to a dessert made with baked kataifi as the base, topped with vanilla custard and Chantilly cream. What is Ekmek in Greece? In Greece, ekmek refers to a specific dessert, most commonly ekmek kataifi (εκμέκ κανταΐφι), a syrup-soaked kataifi pastry topped with vanilla custard and Chantilly cream; although the word comes from Turkish and originally means bread, in Greek usage it no longer refers to bread at all but exclusively to this classic dessert.
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