Greek Ekmek Kataifi recipe (Custard and whipped cream pastry with syrup)
An absolutely delicious Ekmek Kataifi recipe! Discover how to make this traditional Ekmek dish to perfection with my extensive list of hints and tips and detailed preparation photos! Go ahead,...
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Cooking tools:
- Oven
- Baking dish
- Pastry brush
- Saucer
- Mixing bowl
- Whisk
- Pan
- Stove
- Ladle
- Stir spoon
- Wooden spoon
- Measuring cup
- Measuring spoon
- Kitchen scale
- Saucepan
- Cinnamon stick
- Chef's knife
- Cutting board
- Chopping knife
- Stand mixer
- Freezer
- Refrigerator
- Fine-mesh sieve
- Spatula
- Plastic wrap
- Serving platter
- Grater
- Microplane
Ingredients
- 250g kataifi dough (9 oz.)
- 50g butter, melted (2 oz.)
- 80-100g pistachios, chopped (3.5 oz.)
- 200g sugar (7 oz.)
- 200g water (4/5 of a cup)
- lemon peel from half a lemon
- 1 cinammon stick
- 750g whole milk, cold (3 cups)
- 150g sugar (5.5 0z.)
- 1/2 tsp vanilla extract
- 75g corn starch (2.6 oz.)
- 4-5 egg yolks (depending on the size of the eggs)
- 75g butter (2.6 oz.)
- a pinch of powdered mastic (optional)
- 500g cold heavy whipping cream (2 cups)
- 60g icing sugar (2 oz.)
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