🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 31 (from laksa049)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa031.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, ml_categories_json AS ml_categories_json, ml_types_json AS ml_types_json, ml_intent_types_json AS ml_intent_types_json, meta_language AS meta_language, attrs_author AS attrs_author, ifNull(toUnixTimestamp(attrs_publish_time), 0) AS attrs_publish_time, ifNull(toUnixTimestamp(attrs_original_publish_time), 0) AS attrs_original_publish_time, ifNull(attrs_is_republished, 0) AS attrs_is_republished, ifNull(attrs_nr_words, 0) AS attrs_nr_words, ifNull(attrs_boilerpipe_nr_words, 0) AS attrs_boilerpipe_nr_words, ifNull(body_ext_links_number, 0) AS body_ext_links_number, ifNull(body_int_links_number, 0) AS body_int_links_number, ifNull(meta_nofollow, 0) AS meta_nofollow, ifNull(meta_noarchive, 0) AS meta_noarchive, ifNull(props_was_rendered, 0) AS props_was_rendered, ifNull(src_redirect, \'\') AS src_redirect, ifNull(download_time_msec, 0) AS download_time_msec, ifNull(download_ttfb_msec, 0) AS download_ttfb_msec, ifNull(download_size, 0) AS download_size FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.thespruceeats.com/ekmek-kadayiki-traditional-turkish-dessert-3274186\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thespruceeats.com/ekmek-kadayiki-traditional-turkish-dessert-3274186\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thespruceeats.com\/ekmek-kadayiki-traditional-turkish-dessert-3274186","crawl_time":1776903009,"first_indexed_time":1524122988,"http_code":200,"src_unparsed":"com,thespruceeats!www,\/ekmek-kadayiki-traditional-turkish-dessert-3274186 s443","src_root_hash":"16553495538597850831","history_drop_reason":null,"meta_title":"Ekmek Kadayıfı: a Turkish Bread and Cream Dessert Recipe","meta_descriptions":["This ultra-sweet Turkish classic is made from layers of firm bread soaked in lemony syrup and topped with chopped nuts and clotted cream."],"attrs_boilerpipe_text":"Ekmek Kadayıfı: a Turkish Bread and Cream Dessert\nBy\nElizabeth Taviloglu\nFood writer Elizabeth Taviloğlu learned Turkish cooking hands-on in Turkey where she has lived and traveled for more than 24 years.\nUpdated on 06\/15\/21\n(17)\n'Ekmek kadayıfı' is actually firm bread steeped in syrup and topped with Turkish clotted cream called 'kaymak.'.\nKybele \/ Fotolia.com\n17 ratings\nAre you a fan of sweet, syrupy Mediterranean desserts like baklava? Here is another sweet to add to your list. It’s a popular \nTurkish dessert\ncalled \"ekmek kadayıfı\" (eck-MECK’ kah-dah-YUF’-uh).\nThe best way to describe this Turkish classic is something like a mix between baklava and bread pudding. It’s actually a very simple dessert made from layers of rusk-like break saturated in syrup and topped with ‘kaymak,’ or Turkish\nclotted cream\n.\n‘Ekmek kadayıfı’ shouldn’t be confused with \"\ntel kadayıfı\n,\" or shredded dough, another popular dessert ingredient.\nLike its syrupy cousins \"\nşekerpare\n\" and \"\nkünefe\n,\" \"ekmek kadayıfı\" can be found nearly everywhere in Turkey from the best restaurants to workplace cafeterias. It’s also a popular dish to make at home because you can buy ready-made \"ekmek kadayıfı\" in most markets. It comes in different sizes ready to be soaked in syrup and garnished with cream and nuts.\nThe best place to enjoy authentic \"ekmek\nkadayıfı\n\" dessert is in a good Turkish restaurant. If you want to make it at home, you can sometimes find the ingredients in Middle Eastern markets or on websites that sell Turkish ingredients.\nYou can also experiment with different types of bread. A large loaf with a porous but firm texture that holds up in lots of syrup will work well. Remove the crust with a sharp knife, then cut the bread into large slices about an inch thick. \nNever Lose a Recipe Again!\nLove a Spruce Eats recipe?\nWith MyRecipes, your personal home for recipes\n, easily save and organize your favorites, plus thousands more, in one convenient place.\nKeep Screen Awake\n1\nmedium package\ndry ekmek kadayıf\n4 1\/2\ncups\nsugar\n4 1\/2\ncups\nwater\n1\ntablespoon\nfreshly squeezed\nlemon juice\n1\/4\ncup\npistachio nuts,\nground, for garnish\n1\ncup\nTurkish kaymak, or\nclotted cream\nIf you are using ready \"ekmek kadayıfı,\" you have to wet it down first with boiling water to soften it. Begin by placing the \"kadayıf\" browned-side-down in a shallow, round tray of the same size. Pour enough boiling water over the bread to cover it, and let it rest for 15 minutes.\nWhen time is up, remove the wet bread, and place it on a clean towel or a thick layer of folded paper towels.\nWring out the extra water by pressing down on the bread evenly. Let it rest on the towel for a few minutes. Discard the water in the tray and put the moistened bread back inside.\nUsing a sharp knife, cut a large cross shape at the center of the moistened bread. This will help the syrup penetrate. Place the metal tray on the stove over low heat. Slowly drizzle the syrup over the top. Turn the tray around over the burner to help the bread absorb the syrup evenly.\nPut the sugar in a large pan, and let it melt slowly over medium heat. Let it caramelize until it turns a dark honey color. Add the water, and bring it to a boil.\nOnce it boils, add the lemon juice. Let the syrup simmer gently for about 10 minutes then turn off the heat. The syrup should be thick and the color of light honey.\nAll the bread should become saturated with the syrup which will cause it to darken. When all the syrup is completely absorbed, remove the tray from the heat, and let it cool down.\nTo serve, cut the \"ekmek kadayıfı\" in squares or triangles. The traditional way to garnish it is to put a thick layer of clotted cream between two layers of bread, but you can also put it on top instead. Sprinkle the top of the dessert with crushed nuts.\nNutrition Facts\n(per serving)\n567\nCalories\n13g\nFat\n116g\nCarbs\n2g\nProtein\n×\nNutrition Facts\nServings: 6\nto 8\nAmount per serving\nCalories\n567\n% Daily Value*\nTotal Fat\n13g\n16%\nSaturated Fat 7g\n35%\nCholesterol\n34mg\n11%\nSodium\n47mg\n2%\nTotal Carbohydrate\n116g\n42%\nDietary Fiber 0g\n2%\nTotal Sugars 114g\nProtein\n2g\nVitamin C 1mg\n3%\nCalcium 34mg\n3%\nIron 0mg\n2%\nPotassium 75mg\n2%\n*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.\n(Nutrition information is calculated using an ingredient database and should be considered an estimate.)\nRate This Recipe\nI don't like this at all.\nIt's not the worst.\nSure, this will do.\nI'm a fan—would recommend.\nAmazing! I love it!\nThanks for your rating!","attrs_markdown":"[Skip to Content](https:\/\/www.thespruceeats.com\/ekmek-kadayiki-traditional-turkish-dessert-3274186#skip-to-content)\n\nbutton\n\nbutton\n\n[My Saves](https:\/\/www.myrecipes.com\/)\n\n- [Recipes](https:\/\/www.thespruceeats.com\/by-course-4162151)\n  - [Breakfast & Brunch](https:\/\/www.thespruceeats.com\/breakfast-brunch-4162826)\n  - [Lunch](https:\/\/www.thespruceeats.com\/lunch-4162818)\n  - [Appetizers & Snacks](https:\/\/www.thespruceeats.com\/appetizers-snacks-4162810)\n  - [Dinner](https:\/\/www.thespruceeats.com\/dinner-4162806)\n  - [Desserts](https:\/\/www.thespruceeats.com\/dessert-4162795)\n  - [Side Dishes](https:\/\/www.thespruceeats.com\/side-dishes-4162722)\n  - [Breads](https:\/\/www.thespruceeats.com\/breads-4162750)\n  - [Cocktails](https:\/\/www.thespruceeats.com\/cocktails-4162707)\n  - [View all](https:\/\/www.thespruceeats.com\/by-course-4162151)\n- [By Region](https:\/\/www.thespruceeats.com\/food-by-region-4162676)\n  - 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Here is another sweet to add to your list. It’s a popular [Turkish dessert](https:\/\/www.thespruceeats.com\/turkish-delight-lokum-2355454) called \"ekmek kadayıfı\" (eck-MECK’ kah-dah-YUF’-uh).\n\nThe best way to describe this Turkish classic is something like a mix between baklava and bread pudding. It’s actually a very simple dessert made from layers of rusk-like break saturated in syrup and topped with ‘kaymak,’ or Turkish [clotted cream](https:\/\/www.thespruceeats.com\/what-is-clotted-cream-435423).\n\n‘Ekmek kadayıfı’ shouldn’t be confused with \"[tel kadayıfı](https:\/\/www.thespruceeats.com\/kunefe-turkish-cheesy-dessert-3274170),\" or shredded dough, another popular dessert ingredient.\n\nLike its syrupy cousins \"[şekerpare](https:\/\/www.thespruceeats.com\/turkish-semolina-cookies-steeped-in-syrup-3274192)\" and \"[künefe](https:\/\/www.thespruceeats.com\/kunefe-turkish-cheesy-dessert-3274170),\" \"ekmek kadayıfı\" can be found nearly everywhere in Turkey from the best restaurants to workplace cafeterias. It’s also a popular dish to make at home because you can buy ready-made \"ekmek kadayıfı\" in most markets. It comes in different sizes ready to be soaked in syrup and garnished with cream and nuts.\n\nThe best place to enjoy authentic \"ekmek [kadayıfı](https:\/\/www.thespruceeats.com\/kataifi-almond-and-walnut-pastry-1705359)\" dessert is in a good Turkish restaurant. If you want to make it at home, you can sometimes find the ingredients in Middle Eastern markets or on websites that sell Turkish ingredients.\n\nYou can also experiment with different types of bread. A large loaf with a porous but firm texture that holds up in lots of syrup will work well. Remove the crust with a sharp knife, then cut the bread into large slices about an inch thick.\n\n### Never Lose a Recipe Again\\!\nLove a Spruce Eats recipe? [With MyRecipes, your personal home for recipes](https:\/\/www.myrecipes.com\/authentication\/login?regSource=12cxnj&isMyrecipes=true&utm_source=thespruceeats&utm_medium=editorial), easily save and organize your favorites, plus thousands more, in one convenient place.\n\nKeep Screen Awake\n\n## Ingredients\n- 1 medium package dry ekmek kadayıf\n- 4 1\/2 cups sugar\n- 4 1\/2 cups water\n- 1 tablespoon freshly squeezed lemon juice\n- 1\/4 cup pistachio nuts, ground, for garnish\n- 1 cup Turkish kaymak, or clotted cream\n\n## Steps to Make It\n1. If you are using ready \"ekmek kadayıfı,\" you have to wet it down first with boiling water to soften it. Begin by placing the \"kadayıf\" browned-side-down in a shallow, round tray of the same size. Pour enough boiling water over the bread to cover it, and let it rest for 15 minutes.\n2. When time is up, remove the wet bread, and place it on a clean towel or a thick layer of folded paper towels.\n3. Wring out the extra water by pressing down on the bread evenly. Let it rest on the towel for a few minutes. Discard the water in the tray and put the moistened bread back inside.\n4. Using a sharp knife, cut a large cross shape at the center of the moistened bread. This will help the syrup penetrate. Place the metal tray on the stove over low heat. Slowly drizzle the syrup over the top. Turn the tray around over the burner to help the bread absorb the syrup evenly.\n5. Put the sugar in a large pan, and let it melt slowly over medium heat. Let it caramelize until it turns a dark honey color. Add the water, and bring it to a boil.\n6. Once it boils, add the lemon juice. Let the syrup simmer gently for about 10 minutes then turn off the heat. The syrup should be thick and the color of light honey.\n7. All the bread should become saturated with the syrup which will cause it to darken. When all the syrup is completely absorbed, remove the tray from the heat, and let it cool down.\n8. To serve, cut the \"ekmek kadayıfı\" in squares or triangles. The traditional way to garnish it is to put a thick layer of clotted cream between two layers of bread, but you can also put it on top instead. Sprinkle the top of the dessert with crushed nuts.\n\n- [Turkish Desserts](https:\/\/www.thespruceeats.com\/turkish-desserts-4162472)\n- [Turkish Food](https:\/\/www.thespruceeats.com\/turkish-food-4162478)\n- [Desserts](https:\/\/www.thespruceeats.com\/dessert-4162795)\n- [Middle Eastern Food](https:\/\/www.thespruceeats.com\/middle-east-4162485)\n- [Citrus Recipes](https:\/\/www.thespruceeats.com\/citrus-4162422)\n\n| Nutrition Facts (per serving) |   |\n|---|---|\n| 567 | Calories |\n| 13g | Fat |\n| 116g | Carbs |\n| 2g | Protein |\n\nShow Full Nutrition Label\n\n×\n\n| Nutrition Facts |   |\n|---|---|\n| Servings: 6 to 8 |   |\n| Amount per serving |   |\n| Calories | 567 |\n| % Daily Value\\* |   |\n| Total Fat 13g | 16% |\n| Saturated Fat 7g | 35% |\n| Cholesterol 34mg | 11% |\n| Sodium 47mg | 2% |\n| Total Carbohydrate 116g | 42% |\n| Dietary Fiber 0g | 2% |\n| Total Sugars 114g |   |\n| Protein 2g |   |\n| Vitamin C 1mg | 3% |\n| Calcium 34mg | 3% |\n| Iron 0mg | 2% |\n| Potassium 75mg | 2% |\n| *\\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* |   |\n\n(Nutrition information is calculated using an ingredient database and should be considered an estimate.)\n\nRecipe Tags:\n\n- [bread pudding](https:\/\/www.thespruceeats.com\/search?q=bread+pudding&page=1&searchType=recipe)\n- [dessert bread](https:\/\/www.thespruceeats.com\/search?q=dessert+bread&page=1&searchType=recipe)\n- [baklava](https:\/\/www.thespruceeats.com\/search?q=baklava&page=1&searchType=recipe)\n- [dessert](https:\/\/www.thespruceeats.com\/search?q=&page=1&searchType=recipe&fh=eyJmYWNldHMiOnsiZ3JvdXBfY291cnNlIjpbeyJ2YWx1ZSI6ImRlc3NlcnQiLCJkaXNwbGF5TmFtZSI6ImRlc3NlcnQifV19fQ)\n\nRate This Recipe\n\nI don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it\\! Thanks for your rating\\!\n\n[![Lokma fried sweet dough](https:\/\/www.thespruceeats.com\/thmb\/Z14FAU9gYMbxgl1eqh8OreOwaEk=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/lokma-fried-sweet-dough-2355439-hero-01-5c7daa7846e0fb0001d83dc5.jpg) ![Lokma fried sweet dough](https:\/\/www.thespruceeats.com\/thmb\/Z14FAU9gYMbxgl1eqh8OreOwaEk=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/lokma-fried-sweet-dough-2355439-hero-01-5c7daa7846e0fb0001d83dc5.jpg) How to Make Lokma (Fried Sweet Dough) 100 mins Ratings](https:\/\/www.thespruceeats.com\/lokma-fried-sweet-dough-2355439)\n\n[![Make Turkish Delight (Lokum)](https:\/\/www.thespruceeats.com\/thmb\/FOiqzyI98MvnmyjEGerNx0TGNas=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/turkish-delight-lokum-2355454-hero-01-e57ad69aa6164d1497180e0543021d9c.jpg) ![Make Turkish Delight (Lokum)](https:\/\/www.thespruceeats.com\/thmb\/FOiqzyI98MvnmyjEGerNx0TGNas=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/turkish-delight-lokum-2355454-hero-01-e57ad69aa6164d1497180e0543021d9c.jpg) Make Turkish Delight (Lokum) 85 mins Ratings](https:\/\/www.thespruceeats.com\/turkish-delight-lokum-2355454)\n\n[![A fresh batch of Şekerpare](https:\/\/www.thespruceeats.com\/thmb\/ouKRvcZZO7sq_b13_yFrWYTB0H4=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/GettyImages-599720402-5c1b1cb0c9e77c0001030e44.jpg) ![A fresh batch of Şekerpare](https:\/\/www.thespruceeats.com\/thmb\/ouKRvcZZO7sq_b13_yFrWYTB0H4=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/GettyImages-599720402-5c1b1cb0c9e77c0001030e44.jpg) Şekerpare Recipe 60 mins 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Ratings](https:\/\/www.thespruceeats.com\/turkish-style-baked-rice-pudding-3274195)\n\n[![Baklava](https:\/\/www.thespruceeats.com\/thmb\/t8sqpGuXXqH9ZIRWSg2TKSpl6OM=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/98607620-56a617fd5f9b58b7d0dfe05b.jpg) ![Baklava](https:\/\/www.thespruceeats.com\/thmb\/t8sqpGuXXqH9ZIRWSg2TKSpl6OM=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/98607620-56a617fd5f9b58b7d0dfe05b.jpg) Baklava - How to Make Baklawa 100 mins Ratings](https:\/\/www.thespruceeats.com\/how-to-make-baklava-2355426)\n\n[![Turkish chicken breast dessert](https:\/\/www.thespruceeats.com\/thmb\/YIfi0nn0clw676HeOurb08rTd6A=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/tavukgogusu-56a993d43df78cf772a87bfe.jpg) ![Turkish chicken breast 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Here is another sweet to add to your list. It’s a popular [Turkish dessert](https:\/\/www.thespruceeats.com\/turkish-delight-lokum-2355454) called \"ekmek kadayıfı\" (eck-MECK’ kah-dah-YUF’-uh).\n\nThe best way to describe this Turkish classic is something like a mix between baklava and bread pudding. It’s actually a very simple dessert made from layers of rusk-like break saturated in syrup and topped with ‘kaymak,’ or Turkish [clotted cream](https:\/\/www.thespruceeats.com\/what-is-clotted-cream-435423).\n\n‘Ekmek kadayıfı’ shouldn’t be confused with \"[tel kadayıfı](https:\/\/www.thespruceeats.com\/kunefe-turkish-cheesy-dessert-3274170),\" or shredded dough, another popular dessert ingredient.\n\nLike its syrupy cousins \"[şekerpare](https:\/\/www.thespruceeats.com\/turkish-semolina-cookies-steeped-in-syrup-3274192)\" and \"[künefe](https:\/\/www.thespruceeats.com\/kunefe-turkish-cheesy-dessert-3274170),\" \"ekmek kadayıfı\" can be found nearly everywhere in Turkey from the best restaurants to workplace cafeterias. It’s also a popular dish to make at home because you can buy ready-made \"ekmek kadayıfı\" in most markets. It comes in different sizes ready to be soaked in syrup and garnished with cream and nuts.\n\nThe best place to enjoy authentic \"ekmek [kadayıfı](https:\/\/www.thespruceeats.com\/kataifi-almond-and-walnut-pastry-1705359)\" dessert is in a good Turkish restaurant. If you want to make it at home, you can sometimes find the ingredients in Middle Eastern markets or on websites that sell Turkish ingredients.\n\nYou can also experiment with different types of bread. A large loaf with a porous but firm texture that holds up in lots of syrup will work well. Remove the crust with a sharp knife, then cut the bread into large slices about an inch thick.\n\n### Never Lose a Recipe Again\\!\nLove a Spruce Eats recipe? [With MyRecipes, your personal home for recipes](https:\/\/www.myrecipes.com\/authentication\/login?regSource=12cxnj&isMyrecipes=true&utm_source=thespruceeats&utm_medium=editorial), easily save and organize your favorites, plus thousands more, in one convenient place.\n\nKeep Screen Awake\n\n- 1 medium package dry ekmek kadayıf\n- 4 1\/2 cups sugar\n- 4 1\/2 cups water\n- 1 tablespoon freshly squeezed lemon juice\n- 1\/4 cup pistachio nuts, ground, for garnish\n- 1 cup Turkish kaymak, or clotted cream\n\n1. If you are using ready \"ekmek kadayıfı,\" you have to wet it down first with boiling water to soften it. Begin by placing the \"kadayıf\" browned-side-down in a shallow, round tray of the same size. Pour enough boiling water over the bread to cover it, and let it rest for 15 minutes.\n2. When time is up, remove the wet bread, and place it on a clean towel or a thick layer of folded paper towels.\n3. Wring out the extra water by pressing down on the bread evenly. Let it rest on the towel for a few minutes. Discard the water in the tray and put the moistened bread back inside.\n4. Using a sharp knife, cut a large cross shape at the center of the moistened bread. This will help the syrup penetrate. Place the metal tray on the stove over low heat. Slowly drizzle the syrup over the top. Turn the tray around over the burner to help the bread absorb the syrup evenly.\n5. Put the sugar in a large pan, and let it melt slowly over medium heat. Let it caramelize until it turns a dark honey color. Add the water, and bring it to a boil.\n6. Once it boils, add the lemon juice. Let the syrup simmer gently for about 10 minutes then turn off the heat. The syrup should be thick and the color of light honey.\n7. All the bread should become saturated with the syrup which will cause it to darken. When all the syrup is completely absorbed, remove the tray from the heat, and let it cool down.\n8. To serve, cut the \"ekmek kadayıfı\" in squares or triangles. The traditional way to garnish it is to put a thick layer of clotted cream between two layers of bread, but you can also put it on top instead. Sprinkle the top of the dessert with crushed nuts.\n\n| Nutrition Facts (per serving) |   |\n|---|---|\n| 567 | Calories |\n| 13g | Fat |\n| 116g | Carbs |\n| 2g | Protein |\n\n×\n\n| Nutrition Facts |   |\n|---|---|\n| Servings: 6 to 8 |   |\n| Amount per serving |   |\n| Calories | 567 |\n| % Daily Value\\* |   |\n| Total Fat 13g | 16% |\n| Saturated Fat 7g | 35% |\n| Cholesterol 34mg | 11% |\n| Sodium 47mg | 2% |\n| Total Carbohydrate 116g | 42% |\n| Dietary Fiber 0g | 2% |\n| Total Sugars 114g |   |\n| Protein 2g |   |\n| Vitamin C 1mg | 3% |\n| Calcium 34mg | 3% |\n| Iron 0mg | 2% |\n| Potassium 75mg | 2% |\n| *\\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* |   |\n\n(Nutrition information is calculated using an ingredient database and should be considered an estimate.)\n\nRate This Recipe\n\nI don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it\\! Thanks for your rating\\!","meta_canonical":null,"ml_categories_json":"{\"\/Food_and_Drink\":999,\"\/Food_and_Drink\/Cooking_and_Recipes\":995,\"\/Food_and_Drink\/Cooking_and_Recipes\/Desserts\":994}","ml_types_json":"{\"\/Article\":999,\"\/Article\/Recipe\":998}","ml_intent_types_json":"{\"Informational\":953}","meta_language":"en","attrs_author":null,"attrs_publish_time":0,"attrs_original_publish_time":1524122988,"attrs_is_republished":0,"attrs_nr_words":"1193","attrs_boilerpipe_nr_words":"816","body_ext_links_number":15,"body_int_links_number":82,"meta_nofollow":0,"meta_noarchive":1,"props_was_rendered":1,"src_redirect":"","download_time_msec":192,"download_ttfb_msec":139,"download_size":57201}

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Ekmek Kadayıfı: a Turkish Bread and Cream Dessert Recipe

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This ultra-sweet Turkish classic is made from layers of firm bread soaked in lemony syrup and topped with chopped nuts and clotted cream.

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Ekmek Kadayıfı: a Turkish Bread and Cream Dessert By Elizabeth Taviloglu Food writer Elizabeth Taviloğlu learned Turkish cooking hands-on in Turkey where she has lived and traveled for more than 24 years. Updated on 06/15/21 (17) 'Ekmek kadayıfı' is actually firm bread steeped in syrup and topped with Turkish clotted cream called 'kaymak.'. Kybele / Fotolia.com 17 ratings Are you a fan of sweet, syrupy Mediterranean desserts like baklava? Here is another sweet to add to your list. It’s a popular Turkish dessert called "ekmek kadayıfı" (eck-MECK’ kah-dah-YUF’-uh). The best way to describe this Turkish classic is something like a mix between baklava and bread pudding. It’s actually a very simple dessert made from layers of rusk-like break saturated in syrup and topped with ‘kaymak,’ or Turkish clotted cream . ‘Ekmek kadayıfı’ shouldn’t be confused with " tel kadayıfı ," or shredded dough, another popular dessert ingredient. Like its syrupy cousins " şekerpare " and " künefe ," "ekmek kadayıfı" can be found nearly everywhere in Turkey from the best restaurants to workplace cafeterias. It’s also a popular dish to make at home because you can buy ready-made "ekmek kadayıfı" in most markets. It comes in different sizes ready to be soaked in syrup and garnished with cream and nuts. The best place to enjoy authentic "ekmek kadayıfı " dessert is in a good Turkish restaurant. If you want to make it at home, you can sometimes find the ingredients in Middle Eastern markets or on websites that sell Turkish ingredients. You can also experiment with different types of bread. A large loaf with a porous but firm texture that holds up in lots of syrup will work well. Remove the crust with a sharp knife, then cut the bread into large slices about an inch thick. Never Lose a Recipe Again! Love a Spruce Eats recipe? With MyRecipes, your personal home for recipes , easily save and organize your favorites, plus thousands more, in one convenient place. Keep Screen Awake 1 medium package dry ekmek kadayıf 4 1/2 cups sugar 4 1/2 cups water 1 tablespoon freshly squeezed lemon juice 1/4 cup pistachio nuts, ground, for garnish 1 cup Turkish kaymak, or clotted cream If you are using ready "ekmek kadayıfı," you have to wet it down first with boiling water to soften it. Begin by placing the "kadayıf" browned-side-down in a shallow, round tray of the same size. Pour enough boiling water over the bread to cover it, and let it rest for 15 minutes. When time is up, remove the wet bread, and place it on a clean towel or a thick layer of folded paper towels. Wring out the extra water by pressing down on the bread evenly. Let it rest on the towel for a few minutes. Discard the water in the tray and put the moistened bread back inside. Using a sharp knife, cut a large cross shape at the center of the moistened bread. This will help the syrup penetrate. Place the metal tray on the stove over low heat. Slowly drizzle the syrup over the top. Turn the tray around over the burner to help the bread absorb the syrup evenly. Put the sugar in a large pan, and let it melt slowly over medium heat. Let it caramelize until it turns a dark honey color. Add the water, and bring it to a boil. Once it boils, add the lemon juice. Let the syrup simmer gently for about 10 minutes then turn off the heat. The syrup should be thick and the color of light honey. All the bread should become saturated with the syrup which will cause it to darken. When all the syrup is completely absorbed, remove the tray from the heat, and let it cool down. To serve, cut the "ekmek kadayıfı" in squares or triangles. The traditional way to garnish it is to put a thick layer of clotted cream between two layers of bread, but you can also put it on top instead. Sprinkle the top of the dessert with crushed nuts. Nutrition Facts (per serving) 567 Calories 13g Fat 116g Carbs 2g Protein × Nutrition Facts Servings: 6 to 8 Amount per serving Calories 567 % Daily Value* Total Fat 13g 16% Saturated Fat 7g 35% Cholesterol 34mg 11% Sodium 47mg 2% Total Carbohydrate 116g 42% Dietary Fiber 0g 2% Total Sugars 114g Protein 2g Vitamin C 1mg 3% Calcium 34mg 3% Iron 0mg 2% Potassium 75mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Rate This Recipe I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

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Learn about The Spruce Eats' [Editorial Process](https://www.thespruceeats.com/about-us-4776236#toc-editorial-guidelines) Updated on 06/15/21 (17) Save [Write a Review](https://www.thespruceeats.com/ekmek-kadayiki-traditional-turkish-dessert-3274186) Close ![Ekmek Kadayıfı](https://www.thespruceeats.com/thmb/PehMmFKigGPehTNGSq1pWXyEWxM=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Fotolia_37853180_M-57bbd16e3df78c876366b65e.jpg) ![Ekmek Kadayıfı](https://www.thespruceeats.com/thmb/PehMmFKigGPehTNGSq1pWXyEWxM=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Fotolia_37853180_M-57bbd16e3df78c876366b65e.jpg) 'Ekmek kadayıfı' is actually firm bread steeped in syrup and topped with Turkish clotted cream called 'kaymak.'. Kybele / Fotolia.com Prep: 30 mins Cook: 15 mins Total: 45 mins Servings: 6 to 8 servings 17 ratings Write a Review [Add a comment](https://www.thespruceeats.com/ekmek-kadayiki-traditional-turkish-dessert-3274186) SaveRecipe Are you a fan of sweet, syrupy Mediterranean desserts like baklava? Here is another sweet to add to your list. It’s a popular [Turkish dessert](https://www.thespruceeats.com/turkish-delight-lokum-2355454) called "ekmek kadayıfı" (eck-MECK’ kah-dah-YUF’-uh). The best way to describe this Turkish classic is something like a mix between baklava and bread pudding. It’s actually a very simple dessert made from layers of rusk-like break saturated in syrup and topped with ‘kaymak,’ or Turkish [clotted cream](https://www.thespruceeats.com/what-is-clotted-cream-435423). ‘Ekmek kadayıfı’ shouldn’t be confused with "[tel kadayıfı](https://www.thespruceeats.com/kunefe-turkish-cheesy-dessert-3274170)," or shredded dough, another popular dessert ingredient. Like its syrupy cousins "[şekerpare](https://www.thespruceeats.com/turkish-semolina-cookies-steeped-in-syrup-3274192)" and "[künefe](https://www.thespruceeats.com/kunefe-turkish-cheesy-dessert-3274170)," "ekmek kadayıfı" can be found nearly everywhere in Turkey from the best restaurants to workplace cafeterias. It’s also a popular dish to make at home because you can buy ready-made "ekmek kadayıfı" in most markets. It comes in different sizes ready to be soaked in syrup and garnished with cream and nuts. The best place to enjoy authentic "ekmek [kadayıfı](https://www.thespruceeats.com/kataifi-almond-and-walnut-pastry-1705359)" dessert is in a good Turkish restaurant. If you want to make it at home, you can sometimes find the ingredients in Middle Eastern markets or on websites that sell Turkish ingredients. You can also experiment with different types of bread. A large loaf with a porous but firm texture that holds up in lots of syrup will work well. Remove the crust with a sharp knife, then cut the bread into large slices about an inch thick. ### Never Lose a Recipe Again\! Love a Spruce Eats recipe? [With MyRecipes, your personal home for recipes](https://www.myrecipes.com/authentication/login?regSource=12cxnj&isMyrecipes=true&utm_source=thespruceeats&utm_medium=editorial), easily save and organize your favorites, plus thousands more, in one convenient place. Keep Screen Awake ## Ingredients - 1 medium package dry ekmek kadayıf - 4 1/2 cups sugar - 4 1/2 cups water - 1 tablespoon freshly squeezed lemon juice - 1/4 cup pistachio nuts, ground, for garnish - 1 cup Turkish kaymak, or clotted cream ## Steps to Make It 1. If you are using ready "ekmek kadayıfı," you have to wet it down first with boiling water to soften it. Begin by placing the "kadayıf" browned-side-down in a shallow, round tray of the same size. Pour enough boiling water over the bread to cover it, and let it rest for 15 minutes. 2. When time is up, remove the wet bread, and place it on a clean towel or a thick layer of folded paper towels. 3. Wring out the extra water by pressing down on the bread evenly. Let it rest on the towel for a few minutes. Discard the water in the tray and put the moistened bread back inside. 4. Using a sharp knife, cut a large cross shape at the center of the moistened bread. This will help the syrup penetrate. Place the metal tray on the stove over low heat. Slowly drizzle the syrup over the top. Turn the tray around over the burner to help the bread absorb the syrup evenly. 5. Put the sugar in a large pan, and let it melt slowly over medium heat. Let it caramelize until it turns a dark honey color. Add the water, and bring it to a boil. 6. Once it boils, add the lemon juice. Let the syrup simmer gently for about 10 minutes then turn off the heat. The syrup should be thick and the color of light honey. 7. All the bread should become saturated with the syrup which will cause it to darken. When all the syrup is completely absorbed, remove the tray from the heat, and let it cool down. 8. To serve, cut the "ekmek kadayıfı" in squares or triangles. The traditional way to garnish it is to put a thick layer of clotted cream between two layers of bread, but you can also put it on top instead. Sprinkle the top of the dessert with crushed nuts. - [Turkish Desserts](https://www.thespruceeats.com/turkish-desserts-4162472) - [Turkish Food](https://www.thespruceeats.com/turkish-food-4162478) - [Desserts](https://www.thespruceeats.com/dessert-4162795) - [Middle Eastern Food](https://www.thespruceeats.com/middle-east-4162485) - [Citrus Recipes](https://www.thespruceeats.com/citrus-4162422) | Nutrition Facts (per serving) | | |---|---| | 567 | Calories | | 13g | Fat | | 116g | Carbs | | 2g | Protein | Show Full Nutrition Label × | Nutrition Facts | | |---|---| | Servings: 6 to 8 | | | Amount per serving | | | Calories | 567 | | % Daily Value\* | | | Total Fat 13g | 16% | | Saturated Fat 7g | 35% | | Cholesterol 34mg | 11% | | Sodium 47mg | 2% | | Total Carbohydrate 116g | 42% | | Dietary Fiber 0g | 2% | | Total Sugars 114g | | | Protein 2g | | | Vitamin C 1mg | 3% | | Calcium 34mg | 3% | | Iron 0mg | 2% | | Potassium 75mg | 2% | | *\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* | | (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Recipe Tags: - [bread pudding](https://www.thespruceeats.com/search?q=bread+pudding&page=1&searchType=recipe) - [dessert bread](https://www.thespruceeats.com/search?q=dessert+bread&page=1&searchType=recipe) - [baklava](https://www.thespruceeats.com/search?q=baklava&page=1&searchType=recipe) - [dessert](https://www.thespruceeats.com/search?q=&page=1&searchType=recipe&fh=eyJmYWNldHMiOnsiZ3JvdXBfY291cnNlIjpbeyJ2YWx1ZSI6ImRlc3NlcnQiLCJkaXNwbGF5TmFtZSI6ImRlc3NlcnQifV19fQ) Rate This Recipe I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it\! Thanks for your rating\! 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Ekmek Kadayıfı: a Turkish Bread and Cream Dessert By [Elizabeth Taviloglu](https://www.thespruceeats.com/elizabeth-taviloglu-3274117) ![Elizabeth Wilson Taviloğlu](https://www.thespruceeats.com/thmb/OqLcAbEt-EJwGoQA6JilGL5Zr0o=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Elizabeth-Wilson-Taviloglu-b2daf827067b43e79688556422b71bb7.jpg) Food writer Elizabeth Taviloğlu learned Turkish cooking hands-on in Turkey where she has lived and traveled for more than 24 years. Updated on 06/15/21 (17) 'Ekmek kadayıfı' is actually firm bread steeped in syrup and topped with Turkish clotted cream called 'kaymak.'. Kybele / Fotolia.com 17 ratings Are you a fan of sweet, syrupy Mediterranean desserts like baklava? Here is another sweet to add to your list. It’s a popular [Turkish dessert](https://www.thespruceeats.com/turkish-delight-lokum-2355454) called "ekmek kadayıfı" (eck-MECK’ kah-dah-YUF’-uh). The best way to describe this Turkish classic is something like a mix between baklava and bread pudding. It’s actually a very simple dessert made from layers of rusk-like break saturated in syrup and topped with ‘kaymak,’ or Turkish [clotted cream](https://www.thespruceeats.com/what-is-clotted-cream-435423). ‘Ekmek kadayıfı’ shouldn’t be confused with "[tel kadayıfı](https://www.thespruceeats.com/kunefe-turkish-cheesy-dessert-3274170)," or shredded dough, another popular dessert ingredient. Like its syrupy cousins "[şekerpare](https://www.thespruceeats.com/turkish-semolina-cookies-steeped-in-syrup-3274192)" and "[künefe](https://www.thespruceeats.com/kunefe-turkish-cheesy-dessert-3274170)," "ekmek kadayıfı" can be found nearly everywhere in Turkey from the best restaurants to workplace cafeterias. It’s also a popular dish to make at home because you can buy ready-made "ekmek kadayıfı" in most markets. It comes in different sizes ready to be soaked in syrup and garnished with cream and nuts. The best place to enjoy authentic "ekmek [kadayıfı](https://www.thespruceeats.com/kataifi-almond-and-walnut-pastry-1705359)" dessert is in a good Turkish restaurant. If you want to make it at home, you can sometimes find the ingredients in Middle Eastern markets or on websites that sell Turkish ingredients. You can also experiment with different types of bread. A large loaf with a porous but firm texture that holds up in lots of syrup will work well. Remove the crust with a sharp knife, then cut the bread into large slices about an inch thick. ### Never Lose a Recipe Again\! Love a Spruce Eats recipe? [With MyRecipes, your personal home for recipes](https://www.myrecipes.com/authentication/login?regSource=12cxnj&isMyrecipes=true&utm_source=thespruceeats&utm_medium=editorial), easily save and organize your favorites, plus thousands more, in one convenient place. Keep Screen Awake - 1 medium package dry ekmek kadayıf - 4 1/2 cups sugar - 4 1/2 cups water - 1 tablespoon freshly squeezed lemon juice - 1/4 cup pistachio nuts, ground, for garnish - 1 cup Turkish kaymak, or clotted cream 1. If you are using ready "ekmek kadayıfı," you have to wet it down first with boiling water to soften it. Begin by placing the "kadayıf" browned-side-down in a shallow, round tray of the same size. Pour enough boiling water over the bread to cover it, and let it rest for 15 minutes. 2. When time is up, remove the wet bread, and place it on a clean towel or a thick layer of folded paper towels. 3. Wring out the extra water by pressing down on the bread evenly. Let it rest on the towel for a few minutes. Discard the water in the tray and put the moistened bread back inside. 4. Using a sharp knife, cut a large cross shape at the center of the moistened bread. This will help the syrup penetrate. Place the metal tray on the stove over low heat. Slowly drizzle the syrup over the top. Turn the tray around over the burner to help the bread absorb the syrup evenly. 5. Put the sugar in a large pan, and let it melt slowly over medium heat. Let it caramelize until it turns a dark honey color. Add the water, and bring it to a boil. 6. Once it boils, add the lemon juice. Let the syrup simmer gently for about 10 minutes then turn off the heat. The syrup should be thick and the color of light honey. 7. All the bread should become saturated with the syrup which will cause it to darken. When all the syrup is completely absorbed, remove the tray from the heat, and let it cool down. 8. To serve, cut the "ekmek kadayıfı" in squares or triangles. The traditional way to garnish it is to put a thick layer of clotted cream between two layers of bread, but you can also put it on top instead. Sprinkle the top of the dessert with crushed nuts. | Nutrition Facts (per serving) | | |---|---| | 567 | Calories | | 13g | Fat | | 116g | Carbs | | 2g | Protein | × | Nutrition Facts | | |---|---| | Servings: 6 to 8 | | | Amount per serving | | | Calories | 567 | | % Daily Value\* | | | Total Fat 13g | 16% | | Saturated Fat 7g | 35% | | Cholesterol 34mg | 11% | | Sodium 47mg | 2% | | Total Carbohydrate 116g | 42% | | Dietary Fiber 0g | 2% | | Total Sugars 114g | | | Protein 2g | | | Vitamin C 1mg | 3% | | Calcium 34mg | 3% | | Iron 0mg | 2% | | Potassium 75mg | 2% | | *\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* | | (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Rate This Recipe I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it\! Thanks for your rating\!

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