Greek cuisine · Desserts & Sweets

Ekmek Kataifi Thessaloniki-Style

Crisp kataifi base in lemon syrup, topped with a thick layer of vanilla custard and airy whipped cream.

Ingredients · for 8 servings

• 500 g kataifi pastry
• 200 g butter
• 350 g sugar for the syrup
• 400 ml water
• 1 organic lemon
• 1 l whole milk
• 150 g sugar for the custard
• 80 g cornstarch
• 4 eggs
• 1 vanilla pod
• 500 ml cream
• 50 g pistachios

Instructions

1. Thoroughly pull apart the kataifi pastry with your fingers, toss with the melted butter and press loosely into a 30 × 20 cm pan; bake in a preheated 170°C oven for 35–40 min. until golden brown and crisp.
2. Meanwhile, boil 350 g sugar with the water and the peeled lemon zest uncovered for 8 min., stir in the lemon juice and let the syrup cool completely.
3. Pour the cold syrup evenly over the still-hot base and let it cool completely for at least 30 min.
4. For the custard, bring the milk to a boil with the scraped vanilla seeds, whisk the eggs, 150 g sugar and cornstarch smooth, pour in the hot milk and cook everything while stirring constantly for 4–5 min. into a thick custard.
5. Let the custard cool to lukewarm, stirring occasionally so no skin forms, then spread it evenly over the kataifi base.
6. Whip the cream stiff, spread it on top as a thick layer, sprinkle with chopped pistachios and chill the ekmek for at least 4 hours before cutting into pieces.