Greek ekmek kataifi


For the syrup
  • Sugar 700 gr
  • Water 800 ml
  • Lemon 1/2 of its juice
For the cream
  • Sugar 400 gr
  • Milk 1 liter
  • Water 270 ml
  • All-purpose flour 12 tablespoons
  • Corn flour 4 tablespoons
  • Vanilla powder 1 item
  • Butter 1 tablespoon
For the base
  • Kataifi dough 400 gr
  • Butter 200 gr melted
For the whipped cream
  • Heavy cream 330 ml
  • Caster sugar 2 teaspoons


For the syrup : Boil for 20 minutes the water and the sugar until it dissolves and then add the lemon juice.

For the base :  Tear apart the shreds of the kataifi dough,melt the butter and pour it over the kataifi,mix thoroughly.Spread the kataifi into a roasting pan and bake for 20-25 minutes.Let it cool and pour the syrup over it.

For the cream : In a pan heat the milk,the water and the sugar and when the mixture is still lukewarm add the flour and the corn flour.Stir constantly at medium heat until thickened and then add the butter and the vanilla powder.Let it slightly cool and beat with a mixer the cream in the pan for 2-3 minutes until fluffy.Pour the cream onto the kataifi.

For the whipped cream : Beat the heavy cream and the caster sugar until fluffy and spread it onto the cream.Use a fork to create a line pattern,sprinkle with some cinnamon and chopped pistachios or slivered, toasted almonds and refrigerate it overnight to thicken.Serve it cold,you can serve it with ice cream too.

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