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Ekmek Kataifi

May 29, 2012 by Maureen 101 Comments

Now I don’t claim to be a Greek or Turkish pastry queen.  Certainly I’m no Peter Minakis from Kalofagas.ca – not even close.  However, one of my friends served Ekmek Kataifi a few weeks ago and I loved it and couldn’t wait to make my own.  Both Greece and Turkey claim this pastry but I really don’t care – it’s just wonderful.

The Turks created the idea by soaking a bread pudding with the syrup but the Greeks turned it into a masterpiece by placing it on kataifi pastry and topping it with custard and cream.

My darling John doesn’t have a sweet tooth in his head but will occasionally try things and will always eat a piece of birthday cake just to be kind so I wasn’t expecting much when I asked if he’d like a piece.  Not only did he have a small piece, he went back for two more.  Folks, I think you should try this one.

The recipe isn’t difficult but it’s got a few steps that take a wee while to put all together.  Don’t you like wee while?  When I lived in New Zealand everyone used that phrase.  I knew it would come in handy and today it has.  You have to make the base, make the syrup, make the custard, cool everything, put them together, whip the cream and decorate it.  Nothing takes a long time, but there are several steps.

It’s got a kataifi pastry base.  Kataifi looks a little like shredded wheat that’s not been trimmed, however that’s not what it’s made of.  Amazingly it’s poured onto a hot spinning wheel.  Have a look at this video.  I think it’s very cool how they do it.


The kataifi pastry comes in the frozen food section of the supermarket – you don’t need to get a wheel and start spinning.  🙂  Let it thaw in the refrigerator overnight and this is what it looks like when it’s still in the bag.

Kataifi Pastry in the bag

Before you can use it, you must tease out all the strands of pastry.  It comes pretty jam packed together.   Then the recipe calls for placing it at the bottom of a loaf pan then brushing it with butter.  You know I can’t leave anything alone, so I melted the butter and drizzled it over the pastry in the bowl and then worked the butter into the strands with my fingers so every one was coated.  I’m not sure this is required because you later drizzle the whole thing with a ton of syrup. (a ton might be a slight exaggeration)Making Ekmek KataifiThen bake it in the oven at 200°C or 400°F for about 10 minutes until it’s golden brown.

Base for Ekmek Kataifi

Once the pastry is cooling, it’s time to make the syrup.  Let the pastry cool and add the hot syrup over the cooled pastry.  The syrup is really simple to make.  Just mix the ingredients together and boil for 8 minutes or so until it begins to thicken and then pour over the cool pastry.  It smelled really good.

Now set the pastry aside to cool and get on with making the custard.  Custard is really easy and I don’t know why so many people are afraid to make it.  Yeah you can curdle the eggs but you’ll only do that once and then you’ll know what you did wrong.

This custard is made from eggs, semolina, cornflour (corn starch), sugar and vanilla that are whisked together and then mixed with boiling milk that’s been infused with mastic (mastika, masticha).  Mastic is an aromatic spice which comes from the harvested resin of Mastic trees from the Greek island Chios.  They’re also called tears.

mastic or tears

The recipe calls for ground mastic and the method is to freeze them and then put them in a plastic bag and bash them with a rolling pin.  I put mine in my thermomix and whizzed them.

Put the ground mastic into the milk and bring to the boil.  While whisking the egg mixture, put one ladle of hot milk into the mix.  Don’t stop whisking as this is the only tricky bit to making custard.  Add another ladle and whisk and the and then a third.  Mix well and put the egg mixture into the milk.  Return to the heat and stir constantly until thickened.  You want this thick because it needs to stand up on the pastry.

Once it’s thick add the coconut and set aside to cool.  Once cool pour it over the pastry and spread evenly.  Leave at room temperature until fully cool and then refrigerate for at least four hours.  This is not a quick dessert but it’s a very special one.  If John liked it, it’s got to be good.

When it’s been in the refrigerator for the four hours (or overnight), remove and take it out of the pan.  If you’ve done your baking paper well, it will come right out.  Peel the paper off and plate your pastry.  Don’t be alarmed – frankly it looks pretty crap at this point.  It looks lumpy because of the coconut and the color is well..  not appetizing.  (I’m only being honest)  Doesn’t matter.  It’s time to decorate it.

How to Make Ekmek Kataifi

Chop the pistachios and finally, whip the cream until it’s stiff enough to pipe and you’re nearly done.

decorating ekmek kataifi

Then sprinkle with the chopped pistachios and you’re ready to serve.  Honestly, the combination of the crunchy pastry dripping in syrup, the cool, wonderfully flavored custard and the light creamy topping makes it a dessert fit for a king. (or queen who might or might not be celebrating her jubiliee)

Ekmek Kataifi

4.7 from 20 reviews
Ekmek Kataifi
 
Print
Prep time
1 min
Cook time
25 mins
Total time
26 mins
 
Whether it's Greek or Turkish, this Ekmek Kataifi is a wonderful dessert.
Author: Traditional
Recipe type: Dessert
Cuisine: Greek
Serves: 8
Ingredients
Syrup
  • 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.
Custard
  • 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
Instructions
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
Syrup
  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
Custard
  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.
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Filed Under: Desserts Tagged With: desserts

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Comments

  1. Jamie says

    May 29, 2012 at 11:19 pm

    This is amazing! I’ve seen bloggers use the Kataifi pastry and seen it soaked with the syrup to make sweet pastries, but I’ve never seen it made like this with heavenly layers of custard and whipped cream! Dare I say “Yowza!!!”? Fabulous! I know that my own non-sweet tooth would try a plate of this!

    Reply
    • Maureen says

      May 30, 2012 at 12:24 am

      I think you’d like this Jamie. BTW, I LOVE your post about Julia Child and those recipes are devine!

      Reply
  2. SallyBR says

    May 29, 2012 at 11:25 pm

    SCRUMPTIOUS!

    Cannot think of a better word – amazing recipe! I doubt I would ever be able to find Kataifi pastry, but I know I’ve had a dessert using it back in Sao Paulo at a Greek restaurant.

    awesome post!

    Reply
    • Maureen says

      May 30, 2012 at 12:23 am

      I can buy it from the frozen food section at a couple of places near me and I live in the middle of nowhere. Maybe it’s more popular in Australia? Can’t imagine we have anything that isn’t in the states. 🙂

      Reply
  3. Roberta says

    May 29, 2012 at 11:39 pm

    You had me at the picture. Oh MY! I want. Now. I want for my birthday.

    But as you know I don’t bake. And I am also extremely lazy. And I don’t have all those machines you have. So, alas, I shall never make this or taste it. 🙁

    Unless you want to come to the states and make me one for me on my birthday in July.

    Reply
    • Maureen says

      May 30, 2012 at 12:22 am

      I promise if I come to the states anytime soon I will cook whatever you want 🙂

      Reply
  4. Peter says

    May 30, 2012 at 12:17 am

    Maureen, you rocked the Ekmek Kataifi and it looks fab! A wee time to make but not difficult. OPA!

    Reply
    • Maureen says

      May 30, 2012 at 12:21 am

      LOL Peter, I tried to sneak this under the radar. I could never compete with your Greek food. 🙂 You are the MASTER!

      Reply
  5. Lizzy (Good Things) says

    May 30, 2012 at 12:47 am

    Maureen, how absolutely delicious! Aren’t these kinds of desserts simple awesome! Well done@

    Reply
  6. Karriann says

    May 30, 2012 at 1:20 am

    You had me at pistachios! DELICIOUS!

    “Happy Cooking”

    Reply
  7. balvinder ( Neetu) says

    May 30, 2012 at 1:28 am

    Gorgeous! I did not know that Turks make vermicelli on a wheel. I have seen my mother in law pushing the wheat and semolina dough thru a professional juicer kind of machine and then it is hung to dry. This sounds like a yummy dessert and I am adding it to my to do list.

    Reply
  8. balvinder ( Neetu) says

    May 30, 2012 at 1:35 am

    I think my comment did not went through.
    This is a Gorgeous looking sweet. I did not know that Turks make vermicelli on a wheel. I have seen my mother in law pushing the wheat and semolina dough thru a vermicelli machine, it looked like a professional juicer machine. Then the fine strands of vermicelli were hung or spread to dry. This dessert has all my favorite ingredients and I am adding it to my to do list.

    Reply
  9. Carol @ Always Thyme to Cook says

    May 30, 2012 at 1:43 am

    Looks so good. I love custard. I love katafi. I’d love this, it looks fantastic!

    Reply
  10. My Man's Belly says

    May 30, 2012 at 1:54 am

    I have SO got to try this! I’ve got a couple of markets that sell this pastry and now I know what to do with it. Thanks for sharing this recipe. This looks like a good one to torment Craig with. Maybe I’ll share it…maybe I won’t. 😉

    Reply
  11. Gina says

    May 30, 2012 at 2:01 am

    I’ve never had these pastry before. I’m sure I’d like it though. Not sure if we have anywhere around here that carries it, but I will have to be on the lookout though. Anything with custard and pistachios is a win-win in my book. Wee while, that’s cute. Hope you had a great weekend.
    -Gina-

    Reply
  12. Sheila says

    May 30, 2012 at 2:05 am

    Wow! I have never heard of such a thing! It looks divine, and delicious. I love custard desserts…mmmmm yum! Your pictures made me drool.

    Reply
  13. Veronica says

    May 30, 2012 at 4:12 am

    I have a Filipino friend that makes foods from all over the world and she featured this on her blog too–it’s something I really want to try, and now I know where to get mastic–I found it at a lebanese restaurant that also has a little market attached. You made it look so good and described the taste beautifully. Bucket list!

    Reply
  14. Laura @ Family Spice says

    May 30, 2012 at 4:16 am

    Oh, you have tremendous patience! I have some that pastry in my freezer and I have been trying to figure out what to do with it. This really looks amazing!

    Reply
  15. The Squishy Monster says

    May 30, 2012 at 4:28 am

    I’m not too familiar with this, but obviously, it’s a must try! YUM!!

    XOXO
    http://TheSquishyMonster.com

    Reply
  16. Jenn and Seth (@HomeSkilletCook) says

    May 30, 2012 at 4:39 am

    wow, this looks amazing! i just love desserts with custard! great post Maureen!

    Reply
  17. Catalina @ Cake with Love says

    May 30, 2012 at 5:25 am

    OMG this looks like a deliciois dessert, so decadent!!! Amazing!

    Reply
  18. Choc Chip Uru says

    May 30, 2012 at 5:42 am

    I love how perfectly you have made this hectic dessert – sounds and looks totally worth it 😀

    Cheers
    Choc Chip Uru

    Reply
  19. T says

    May 30, 2012 at 7:28 am

    oh. my. goodness. This looks amazing!
    I love kataifi!
    quite ambitious!!!
    LOVE IT

    Reply
  20. Rhonda (@diningalone) says

    May 30, 2012 at 9:12 am

    wow I am impressed, seriously!! I don’t think I could get past eating all those shelled pistachios to even start this recipe 🙂

    Reply
  21. balvinder ( Neetu) says

    May 30, 2012 at 9:16 am

    Wonderful dessert!
    I did not know Turks used a kind of wheel to make vermicelli. I have seen my mother in law pushing wheat and semolina dough through a vermicelli machine and then the fine strands are hung or spread to dry. We never made some thing like this but yes we do make sweet pudding out of vermicelli.
    Your dessert has some of my favorite ingredients and I am adding this to my to do list.

    Reply
  22. yummychunklet says

    May 30, 2012 at 10:35 am

    I love this! Pistachios are definitely a favorite of mine.

    Reply
  23. Simply Life says

    May 30, 2012 at 10:49 am

    oh wow! I’ve never had anything like this! Looks so good!

    Reply
  24. Kari @ bite-sized thoughts says

    May 30, 2012 at 12:05 pm

    This is incredible – what a creation! I had never heard of this and honestly can’t conceive of getting all these components together in the near future, but I am very impressed 🙂

    Reply
  25. Lindsey @ Gingerbread Bagels says

    May 30, 2012 at 12:24 pm

    This is such a cool dessert and I would probably eat the entire thing all by myself. haha. I love anything with pistachios, yum!! 🙂

    Reply
  26. Kim Bee says

    May 30, 2012 at 12:40 pm

    This is so cool. You know I have a serious weakness of pistachios. I’m eating some as I write this.

    Reply
  27. balvinder ( Neetu) says

    May 30, 2012 at 12:55 pm

    We use vermicelli in making sweet pudding but this one is really a cool desert. It has everything my favorite. I am adding this to my to do list.

    Reply
  28. Monet says

    May 30, 2012 at 1:00 pm

    What a unique and beautiful dessert! I am going to have to give this a try. Thank you for sharing with me, and for your kind words on my blog! I’m excited to be back around. I hope you are having a good week full of friends and laughter (and good food, of course!)

    Reply
  29. Anne@FromMySweetHeart says

    May 30, 2012 at 1:39 pm

    Maureen! What an amazing and unique recipe!!! That lead photo has certainly grabbed my attention and I am just fascinated by the ingredients and the process here. I am totally unfamiliar with kataifi and mastic. And I wonder where I can find these because I really would love to try and replicate this recipe. This looks like one of those fabulous and interesting recipes you find for The Daring Baker’s challenges. It’s just beautiful! : )

    Reply
  30. Malou | Skip to Malou says

    May 30, 2012 at 1:49 pm

    i’ve never heard of Ekmek Kataifi but i would like to have a serving of this. The pastry reminds me of our sotanghon noodles but its’ not right? Well the layers of goodness is just so tempting… oh my where will I get a piece of this to get my mind off it 🙂
    malou

    Reply
    • Maureen says

      May 31, 2012 at 10:41 pm

      Malou, you could come to Australia and I could make this for you. 🙂

      Reply
  31. Lorraine @ Not Quite Nigella says

    May 30, 2012 at 7:30 pm

    This looks like heaven Maureen! Look at all of those delicious layers and if John has seconds then it must be good! 😀

    Reply
  32. Minnie says

    May 30, 2012 at 9:43 pm

    I know I was right when I decided to stalk your website…this is DIVINE!!!!!
    I don’t know if I have the guts to take it all up and actually make this dessert, but trust me, I am already thinking ‘where would I get kataifi and mastic’…….

    When I started my blog, I was a bit apologetic about all the tough ingredients that my recipes seemed to call for….but I am thrilled to see that most people actually love to experiment and come up with such creative and delectable fare.

    Reply
    • Maureen says

      May 31, 2012 at 10:40 pm

      Minnie, thanks for hte lovely comment. Any spice shop would have mastic or mastika and specialty shops or Greek shops should carry frozen kataifi. It’s fairly common here.

      Reply
      • Minnie says

        June 2, 2012 at 4:59 am

        Thanks so much Maureen. I have written them down. I searched for them in my local grocery store…..wasn’t there. I wasn’t surprised though – it’s the budget items that come from there anyway.

        I am going to try Whole Foods and see. Next would be hunting for the Greek stores….Boston should have some of them.

        Reply
  33. kitchenriffs says

    May 31, 2012 at 2:02 am

    “Wee while” is a terrific phrase! Never heard it before — but you can bet I’ll use it sometime (giving you proper credit, of course!). And this dessert looks pretty interesting. I like eating desserts, but I’m not that big on making them (but my wife enjoys it, so we’ve got a good division of labor going on in our kitchen). I don’t believe I’ve ever eaten Ekmek Kataifi, although I know I’ve seen it on restaurant menus. I’ve been missing out! I’m going to have to change that. 😉 Good post – thanks.

    Reply
  34. Jen @ Savory SImple says

    May 31, 2012 at 6:35 am

    Such interesting ingredients! This sounds wonderful.

    Reply
  35. betsyb says

    May 31, 2012 at 8:11 am

    What a truly awe inspiring dessert! I have eaten Ekmek Katiafi, but none that tasted as good at this looks. This would be a fabulous dessert to serve after grilling some souvlaki…and guests would go wild. Thanks for the idea!

    Reply
    • Maureen says

      May 31, 2012 at 10:39 pm

      Before last week I’d never eaten this either but the syrupy crunchy base and the cool stiff custard topped with the cream and pistachios – really really good. 🙂

      Reply
  36. Yudith @ Blissfully Delicious says

    May 31, 2012 at 10:38 am

    Oh yum! This is something that I’d love to have for dessert, Maureen. Thanks for sharing 🙂 Sorry I have been MIA so I have missed all of your delightful posts 🙁

    Reply
    • Maureen says

      May 31, 2012 at 10:38 pm

      Wonderful to see you out and about, Yudith! I’ve missed you. 🙂

      Reply
  37. Barb @ Profiteroles & Ponytails says

    May 31, 2012 at 12:12 pm

    This looks spectacular…really! I love katifi and in fact you’ve inspired me to make a dish with katifi I haven’t made in some time. We have a little middle eastern shop around the corner that sells it. I’ll have to see if they sell mastic as well. I’ve never heard of this dish, but I’d love to try it.

    Reply
    • Maureen says

      May 31, 2012 at 10:37 pm

      We can’t always buy kataifi here but I love it. I’ve always made the baklava type pastry with kataifi. However, I have a new one for you if you can buy it easily. Take a green prawn or shrimp and clean it and marinate it in your favorite marinade for a little while. Then wrap strands of kataifi around each prawn and fry it. The pastry goes all light brown and REALLY crispy. Serve with a dipping sauce. Devine!

      Reply
  38. Courtney says

    May 31, 2012 at 2:01 pm

    This looks definitely worth a ‘wee little bit’ of time. 🙂

    Reply
    • Maureen says

      May 31, 2012 at 10:35 pm

      apparently wee comes from the Scottish people who settled in New Zealand and brought the wee while with them. Lovely to see you, Courtney!

      Reply
  39. Terra says

    May 31, 2012 at 2:18 pm

    Okay this looks extremely unique, and extremely delicious:-) Love that it is topped with all the delicious pistachios:-) Hugs, Terra

    Reply
    • Maureen says

      May 31, 2012 at 10:35 pm

      Terra, the pistachios are what sold me too 🙂

      Reply
  40. Nami | Just One Cookbook says

    May 31, 2012 at 2:25 pm

    Wow, the video is amazing. I’ve never seen anything like that in my life! You made a fabulous dessert that I wasn’t familiar before but now I do thanks to your post. I’d love love love to have a bite of this for my experience. 🙂

    Reply
    • Maureen says

      May 31, 2012 at 10:34 pm

      Nami, if you think that dessert is cool, I’m impressed 🙂

      Reply
  41. Baker Street says

    May 31, 2012 at 2:46 pm

    Oh the layers of custard and whipped cream sound heavenly! I’ve never really tried Kataifi pastry but it sounds sinfully delicious! Great recipe, Maureen! 🙂

    Reply
    • Maureen says

      June 1, 2012 at 8:28 am

      As a baker of renown, you must try this one day, Anuradha!

      Reply
  42. Hotly Spiced says

    May 31, 2012 at 5:27 pm

    What a gorgeous dessert! I love the look of this. As soon as I saw that first image I knew I wanted some! And thanks so much for showing me something new. I have never heard of this dessert. I really must get out more! xx

    Reply
    • Maureen says

      May 31, 2012 at 10:34 pm

      With all that’s going on at your house, Charlie, I don’t see how you get out at all. 🙂

      Reply
  43. Carrie @ Bakeaholic Mama says

    May 31, 2012 at 8:11 pm

    Holy smokes! Fancy Schmancy dessert… I have never heard of this… but it looks to die for! Honestly though… it kind of intimidates me! Can you move back to New England and make it for me?

    Reply
    • Maureen says

      May 31, 2012 at 10:33 pm

      New England in the summer sounds pretty good from here in the winter 🙂 I’d certainly make this for you.

      Reply
  44. Hazel says

    May 31, 2012 at 8:44 pm

    haven’t tasted this yet! i hope the greek restos we have here offers this 🙂

    Reply
    • Maureen says

      May 31, 2012 at 10:33 pm

      I’ve not seen it in a restaurant but maybe you’ll be lucky!

      Reply
  45. Ruby says

    May 31, 2012 at 8:51 pm

    Fantastic recipe and post! I use kataifi to make kanafeh, but never knew how the pastry was made – that video is so cool! I’m bookmarking this for a day when Hubby deserves a treat. 😉

    Reply
    • Maureen says

      May 31, 2012 at 10:32 pm

      Hi Ruby, now I need to go look up kanafeh. Something new to make!

      Reply
  46. Joanne says

    May 31, 2012 at 9:46 pm

    Middle eastern desserts ALWAYS make me swoon! I need to find an excuse to make this!

    Reply
    • Maureen says

      May 31, 2012 at 10:32 pm

      Joanne, I never need an excuse to cook 🙂 Lovely to see you.

      Reply
  47. Trevor Sis. Boom. says

    May 31, 2012 at 11:49 pm

    The egyptians and persians do something very similar to this but I think you are right. The Greeks have turned into sublime art. Wow. THis is just fantastic!

    Reply
    • Maureen says

      June 1, 2012 at 8:27 am

      Egypt, Iran, Turkey and Greece? This dessert really gets around 🙂

      Reply
  48. Soni says

    June 1, 2012 at 1:56 am

    Wow, you’ve introduced me to something new and so so decadent!Never heard of this dessert before and its look so so delicious and rich!Love the way you’ve decorated it :)Have to look for
    Kataifi pastry!

    Reply
  49. CJ at Food Stories says

    June 1, 2012 at 8:31 am

    I have never seen or heard of Ekmek Kataifi before … thanks for enlightening me 🙂

    Reply
  50. Alicia@ eco friendly homemaking says

    June 1, 2012 at 1:22 pm

    Oh this looks so delicious!

    Reply
  51. Libby says

    June 1, 2012 at 7:27 pm

    That looks amazing, Maureen!

    ‘Ekmek’ sounds Turkish while ‘kataifi’ sounds Greek 😀

    Reply
  52. Julie M. says

    June 1, 2012 at 9:20 pm

    Now THAT’s a dessert. I can’t almost taste it through the computer. Amazing!

    Reply
  53. Parsley Sage says

    June 1, 2012 at 11:24 pm

    Holy crap. ANYTHING topped with pistachios is a winner in my book. Wowsa. It does look like loads of work though, perhaps a little more than a ‘wee while’ 😉 But it absolutely looks worth it!

    Reply
  54. Sofie Dittmann @thegermanfoodie says

    June 2, 2012 at 12:09 am

    I’ve had this before in Turkey, and it’s one of the most divine desserts ever invented. And Greek and Turkish cooking are so closely interrelated – even tho nobody wants to hear that much – who cares who invented what, as long as it tastes good… 🙂

    Reply
  55. Katherine Martinelli says

    June 2, 2012 at 4:03 am

    I love this!! And you’ve reminded me that I bought mastic a few weeks ago and totally forgot about it.

    Reply
  56. FreeSpiritEater says

    June 2, 2012 at 7:57 am

    What an incredible dessert! So many layers but it totally looks worth it. Thanks for sharing, have a great weekend!

    Reply
  57. RebEcca says

    June 2, 2012 at 8:07 am

    Wow looks amazing love Greek food

    Reply
  58. Kitchen Butterfly says

    June 5, 2012 at 7:12 am

    This is the first time I see Mastic – it looks like glass beads/crystals! And I love kataifi pastry – it turns a wonderful golden deliciousness once baked. Yum…..yum…yum

    Reply
  59. Kitchen Belleicious says

    June 5, 2012 at 12:48 pm

    this is beyond cool! Like I am a tad upset i haven’t made it or at the least tried it! YUM!

    Reply
  60. Vicky says

    July 1, 2012 at 12:07 pm

    I looks absolutely amazing. It reminds me of a Middle Eastern dessert that I had once in a small coffee shop in Jerusalem. I have to find Kataifi. I have not been able to find it around here.

    Reply
  61. Denise says

    July 5, 2012 at 1:08 am

    This looks incredible!! I love having something spectacular to make when it comes to dessert and this would be a real star! I will have to ask my daughter if she had this dessert when she traveled in Turkey and Greece a couple years ago.
    I really doubt I will find the ingredients here in my little city at the foot of the rockies but perhaps next time I go to Denver I can get Kataifi and mastic.
    It is funny, we are using “mastic” on our walls right now to hang the tiles. I wonder if they are at all related 🙂

    Reply
  62. A Canadian Foodie says

    July 13, 2012 at 11:09 am

    First – who would ever think of making pastry like that??? Amazing video.
    Second – I will be making this for sure. My husband loves Baklava and the base has that same flavour, but the creamy custard and cream on top would be amazing.
    Third – what do the “tears” taste like? Are they there for flavour, or a thickening agent? What if I cannot find them here?
    Fourth – Why didn’t you make the custard in your Thermomix? I love making all custards in mine… maybe you did, but didn’t write about it?
    Fifth – loved the read – and I am SO SO into this recipe!
    🙂
    Valerie

    Reply
    • Agnes says

      March 19, 2013 at 8:32 am

      Hello Valerie! Sorry that I come with a help so late, but I just discovered this blog couple days ago. You were asking about ‘mastic’.. it has pine or cedar like scent/flavor (quite strong that’s why you use just tiny bit of it) also gives cream translucent shiny like appearance. You should be able to find it in oriental, Greek, and Arab groceries. When I make Kenefeh/Kunefa- arabic name (made from kataifi pastry), semolina/corn flour cream or alternatively cheese filling, goes between layers of kataifi pastry 🙂 and is baked all together. Happy baking 🙂

      Reply
  63. emre says

    January 3, 2013 at 9:23 am

    This is not ekmek kataifi ekmek is turkish bread and its not pudding either

    http://lezzetmutfagi.blogcu.com/kaymakli-ekmek-kadayifi/2387982

    Reply
    • Maureen says

      January 3, 2013 at 11:22 am

      okay 🙂

      Reply
  64. asimina says

    January 19, 2013 at 7:31 pm

    Made this yesterday and it was ORGASMIC 🙂

    Reply
    • Maureen says

      January 21, 2013 at 12:54 pm

      Thanks so much for letting me know. I’m glad you enjoyed it. It must be time for me to make it again. 🙂

      Reply
  65. Michelle says

    April 25, 2013 at 9:50 pm

    This looks really fabulous and I cant wait to make it for a Greek dinner party.
    Do you have any tips for making the custard in a thermomix?
    Thanks
    Michelle

    Reply
    • Maureen says

      April 27, 2013 at 7:32 pm

      I’d probably use the custard in the basic book and add the mastic tears and cook until it’s quite firm. I might give that a try. 🙂

      Reply
      • Michelle says

        April 29, 2013 at 10:33 pm

        Maureen I am terribly impatient and was having a trial run of this dessert, before the dinner party next week. I have had a few failures with the tmx, but I gave it ago, used your recipe and chucked it all in the thermomix and it worked out fine. I did a couple of extra minutes more to make it quite firm.
        Gorgeous dessert, we can’t wait to have it next weekend too!

        Reply
        • Maureen says

          April 30, 2013 at 7:03 am

          Michelle! that’s wonderful! Isn’t it a lovely dessert. Creamy, sort of crunchy, soft – just what you want for dessert. 🙂

          Reply
  66. Nadia says

    November 5, 2013 at 12:53 am

    Very nice recipe!!!

    Reply
    • Maureen says

      November 5, 2013 at 10:21 am

      Thanks a lot, Nadia and I appreciate your visit a lot!

      Reply
  67. phyllis says

    May 2, 2014 at 4:42 am

    The mastic comes from the Greek island of Chios. It looks like frankincense. You can chew as gum in its natural, unprocessed state. Now they process it and put in sugar to make it sweet and other ingredients to make it softer. It is good for the digestive system and they now make face and body creams, soaps and other health products. Scientists have planted the mastic tree in other areas of the World but no matic is formed. The mastic tears are the tears of the martyred Saint Isidoros in the town that he was martyred in for believing in Jesus Christ.. you can order mastic poducts on line.

    Reply
    • Maureen says

      May 2, 2014 at 11:10 am

      Thanks so much for this wonderful bit of information about mastic, Phyllis!

      Reply
  68. Mahrukh Fatimah says

    May 26, 2014 at 7:09 pm

    hi, this is NOT , i repeat NOT ekmek keydafi. its a traditional CYPRUS dessert. hence the greek and turkish claim . the real ekmek keydafi is a biscuit type thing drenched and softened with sugar syrup and has clotted cream in the middle! the end result is it tastes like soft sponge cake in sugar water syrup with a clotted cream middle. eaten cold. – i live in NORTH cyprus.

    Reply
  69. Greek Pastries says

    October 31, 2014 at 7:24 pm

    I looks absolutely amazing. It reminds me of a Middle Eastern dessert that I had once in a small coffee shop in Jerusalem.

    Reply
  70. Joseph Neveu says

    June 18, 2015 at 12:01 am

    I tasted ekmek in a restaurant in Dartmouth Nova-Scotia, I loved it. Where can I find it in Quebec?

    Reply
    • Maureen says

      June 18, 2015 at 12:44 pm

      I would think you’d find it in specialty grocery stores in the freezer department where dough is kept.

      Reply
  71. Akliopi says

    October 11, 2015 at 7:33 am

    Love this dessert, thanks for giving us the original recipe..Mastic is fantastic, that’s the only gum we chewed as children, adding some white wax to make it soft..truly helps digestion:):)

    Reply
  72. Yildirim Oyman says

    January 29, 2019 at 6:25 am

    This is not Ekmek KATAIFI. Ekmek is a Turkish word and it means “Bread” so it should be Turkish. https://en.wikipedia.org/wiki/Ekmek_kaday%C4%B1f%C4%B1

    Reply

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