Name: Ekmek Kataifi (Εκμέκ Κανταΐφι)
Ingredients: 250 g sugar; 250 ml water; 2 tablespoons lemon juice; 1 thumb sized cinnamon bark; 6 whole cloves; 1/2 tablespoon honey; 1/2 teaspoon orange blossom water; 200 g kataifi pastry; 125 g ghee or clarified butter (melted); 50 g pistachios (roughly chopped); 750 ml full cream milk; Zest of half a lemon; 1 thumb sized cinnamon bark; 3 whole cloves; 1/4 teaspoon vanilla bean paste; 3 egg yolks; 50 g cornflour; 75 g sugar; 300 ml thickened cream; 1 teaspoon orange blossom water; 30 g pistachios (chopped)

Ekmek Kataifi (Εκμέκ Κανταΐφι)

A layered Cypriot and Middle Eastern classic. Crisp kataifi pastry soaked in aromatic syrup, topped with a silky custard and rose scented cream. Light, cold, sweet and perfect for celebrations.

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Servings: 12 servings

Course: Sweets

Cuisine: Cypriot

Ingredients Method Notes

Ingredients

Syrup

250 g sugar
250 ml water
2 tablespoons lemon juice
1 thumb sized cinnamon bark
6 whole cloves
1/2 tablespoon honey
1/2 teaspoon orange blossom water

Base

200 g kataifi pastry
125 g ghee or clarified butter melted
50 g pistachios roughly chopped

Custard

750 ml full cream milk
Zest of half a lemon
1 thumb sized cinnamon bark
3 whole cloves
1/4 teaspoon vanilla bean paste
3 egg yolks
50 g cornflour
75 g sugar

Topping

300 ml thickened cream
1 teaspoon orange blossom water
30 g pistachios chopped

Method

Make the Syrup

Add all ingredients except the orange blossom water to a saucepan. Heat on medium, stir until the sugar dissolves and let it gently simmer for 15 to 20 minutes.
Add the orange blossom water, stir and remove from the heat. Cool completely and refrigerate.

Prepare the Kataifi Base

Bring the kataifi pastry to room temperature while still sealed. Preheat the oven to 160 C. Gently unravel the pastry into a baking dish and fluff the strands.
Pour over the melted ghee so everything is coated, then scatter the pistachios. Bake on the bottom shelf for 1 hour or until golden and crisp. Remove from the oven and immediately pour over the chilled syrup. Let it soak for at least 2 hours.

Make the Custard

In a heatproof bowl, whisk the egg yolks, cornflour and sugar. Add about 200ml of the cold milk and whisk until smooth. Put the remaining milk in a pot with the lemon zest, cinnamon, cloves and vanilla. Bring to a boil on medium high heat, stirring often. 
Remove from the heat and take out the cinnamon and cloves. Temper the egg mixture by slowly adding the hot milk one ladle at a time, whisking continuously. 
Return everything to the pot and cook on medium heat, whisking until thick and starting to bubble. Pour over the kataifi base and smooth. Press plastic wrap directly onto the surface to prevent a skin forming. Cool completely and refrigerate.

Add the Cream Layer

Whisk the cream and orange blossom water until firm peaks form. Spread over the cold custard and finish with pistachios. 
Chill for at least 3 hours before serving.

Notes

Use a 1.8 litre baking dish.
Separate eggs when cold for easier handling.
The syrup can be made a couple of days ahead.
Give the pastry at least 2 hours to fully absorb the syrup.
Let the finished ekmek chill for at least 3 hours before slicing.

Ekmek Kataifi (Εκμέκ Κανταΐφι)