Ekmek Kataifi
Prep time
Cook time
Total time
Whether it's Greek or Turkish, this Ekmek Kataifi is a wonderful dessert.
Recipe type: Dessert
Cuisine: Greek
Serves: 8
  • 2 Cups Water
  • 2 Cups Sugar
  • Rind of ½ lemon
  • Juice of ½ lemon
  • 1 cinnamon stick
Kataifi Base
  • 190 grams Kataifi pastry
  • ½ cup unsalted butter, melted.
  • 2½ cups whole milk
  • ½ tsp ground mastic (also known as mastika or tears)
  • 2 large eggs
  • ¼ cup fine semolina flour
  • 1 tsp cornflour
  • ¼ cup caster (superfine) sugar
  • ½ cup shredded coconut
  • 1 tsp vanilla
Whipped Cream
  • 2 cups whipping cream
  • 1 tsp vanilla extract
  • 1 tsp cream stabilizer or powdered milk
  • 3 tsp icing sugar or to taste
  • 1 cup chopped unsalted pistachios for garnish
Kataifi Base
  1. Heat oven to 200C
  2. Grease and line a loaf pan with baking paper
  3. Tease pastry apart and press into the bottom of pan
  4. Brush with melted butter and place in oven til golden brown, about 10 minutes
  1. Place sugar, water and cinnamon stick in a saucepan and bring to the boil.
  2. Reduce head to medium and boil approximately 8 minutes until thick.
  3. Remove from the heat and add lemon juice and lemon rind.
  4. Pour hot syrup over cooled pastry base and set aside to cool
  1. Place milk and mastic into a saucepan and heat until boiling.
  2. In a large bowl add eggs, semolina, cornflour, sugar and vanilla and whisk well.
  3. Temper the eggs by adding 3 ladles of hot milk into the eggs, whisking all the time.
  4. Pour the tempered egg mixture into the milk and return to the heat, stirring constantly until thickened. Add coconut and stir.
  5. Remove from the heat and place cling film on the surface of the custard and set aside to cool.
  6. Pour cooled custard over cooled pastry and spread evenly. Leave at room temperature until fully cool and then refrigerate for at least 4 hours.
  7. Invert onto a plate and then invert again so the custard is on top and the pastry is on the bottom.
Whipped Cream
  1. In a clean bowl add cream, icing sugar and vanilla and whip until thick enough to pipe
  2. Place cream in an icing bag with a star tip and pipe rosettes to decorate.
  3. Garnish with chopped pistachios.
Recipe by Orgasmic Chef at https://orgasmicchef.com/desserts/ekmek-kataifi/