Asia Minor Ekmek Kataifi (Εκμέκ Κανταΐφι)

Ingredients

Equipment Needed

• •23 x 33cm baking dish
• •medium heavy saucepan
• •balloon whisk
• •offset spatula

Instructions

1. 1

   Make the syrup

   Put the sugar, water, lemon peel, lemon juice, and cinnamon stick in a small saucepan. Bring to a boil, then simmer for 5 minutes, just until the syrup looks clear and slightly glossy. Take it off the heat, remove the cinnamon and peel, and let it cool to room temperature.

2. 2

   Open the kataifi

   Heat the oven to 170C. Pull the kataifi apart gently with your fingers until the threads are loose and airy, with no tight ropes left inside. Spread it in a 23 x 33cm baking dish, drizzle with the melted butter, and lift the threads again so the butter reaches through the whole base.

   Keep the kataifi covered with a clean towel while you work. Once it dries, the threads snap instead of separating.
3. 3

   Bake the base

   Bake the kataifi for 35 to 40 minutes, turning the dish once, until it is deep golden all the way through. Pale kataifi goes soft under syrup. You want color, crisp edges, and a toasted butter smell.

4. 4

   Syrup the kataifi

   As soon as the kataifi comes from the oven, pour the room-temperature syrup slowly over it, reaching the corners. It will sigh and settle. Leave it for at least 30 minutes, until the syrup has soaked in and the surface is no longer wet.

5. 5

   Cook the custard

   Warm the milk in a saucepan until it is hot but not boiling. In a bowl, whisk the eggs, yolks, sugar, semolina, vanilla, and mastic if using. Pour in two ladles of the hot milk slowly while whisking, then return everything to the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens and falls from the spoon in a heavy ribbon, 6 to 8 minutes. Stir in the butter.

6. 6

   Layer the custard

   Spread the hot custard evenly over the syruped kataifi. Smooth it without pressing hard into the base. Lay a piece of baking paper directly on the surface and let it cool, then refrigerate for at least 2 hours, until firm and cold.

7. 7

   Whip the cream

   Beat the cold cream, mascarpone or kaymak-style cream, icing sugar, and vanilla until thick and soft, not stiff and grainy. Spread it over the chilled custard in loose waves. Cover and chill for at least 1 more hour.

8. 8

   Finish and serve

   Scatter the pistachios over the cream just before serving. Cut clean squares with a sharp knife, wiping the blade between cuts if you want neat edges. Serve cold, when the kataifi is syruped but still distinct from the custard.

Chef Tips

• •Buy kataifi from a Greek, Turkish, or Middle Eastern shop with good turnover. Old kataifi is dry before you open the packet, and no amount of butter will make it tender-crisp again.
• •Real kaymak is the old finish, but it is not easy to find outside Greece or Turkey. Mascarpone folded into cream gives the weight and clean dairy richness a Greek home cook abroad can manage.
• •Do not add the pistachios early if the sweet will wait overnight. They lose their bite in the refrigerator. Scatter them before the tray goes to the table.

Advance Preparation

• •Thaw the kataifi overnight in the refrigerator, still sealed, so it stays supple.
• •The syrup can be made 2 days ahead and kept covered at room temperature.
• •The whole dessert can be assembled 1 day ahead; add pistachios just before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 280g)