Ekmek Kataifi, a Dessert from the South



  • 250 grams of Kataifi
  • 100 grams of melted Butter
  • 100 grams of Aegina pistachios, roughly chopped
  • 600 grams of cold cream 35% fat
  • Cinnamon for the serving


  • 1½ liters of fresh milk
  • 200 grams of sugar
  • 2 eggs
  • 2 packs of vanillin
  • 160 g vanilla cream
  • 2 pinches of crushed mastic beads
  • 20 grams of melted butter
  • 60 grams of corn flour


  • Lemon peel
  • 1 cinnamon stane
  • A squeeze of lemon juice
  • 200 ml of water
  • 200 grams of sugar


For the traditional sweet Ekmek Kataifi, first open the Kadaifi dough with your fingers.

Pour the melted butter on top and place the dough loosely in a small pan.

Bake in preheated oven at 170° C for about 30 minutes, until it is well browned. Then let it cool down.

Put all the ingredients for the syrup in a saucepan and simmer over medium heat for 4 minutes. Then add the lemon juice and let it cool slightly.

Remove the lemon peel and cinnamon stick.

Pour over the kataifi and let cool completely.

For the Cream

To prepare the cream for the Ekmek Kataifi, take 1.5 cups of milk and place the rest in a saucepan to heat.

In a bowl, add 1.5 cups of milk, sugar, eggs, vanillin, vanilla cream, corn flour and mastiha or a dash of mastiha liqueur.

Stir with a whisk, add the lukewarm milk to dilute the mixture.

Stir for a few minutes until thickened, then add the butter.

Then pour everything over the kataifi.

Now whip the cream and spread on top of the cream.

Sprinkle with cinnamon and roughly chopped pistachio.

Freeze the dessert for an hour and cut it.

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