Ekmek Kataifi Recipe

Prepare and dress kataifi

Preheat oven to 180°C (350°F). Gently loosen the frozen kataifi strands with your hands so they are airy but not torn. Place the kataifi in a large bowl and pour the melted butter over it, using your fingers to work the butter through so all strands are evenly coated. Sprinkle 2 tablespoons granulated sugar and toss lightly to distribute.

Assemble base in pan

Butter a 33x23 cm (13x9 in) baking dish or similar shallow rectangular pan. Press about two-thirds of the buttered kataifi evenly into the bottom of the dish to form a compact, even layer (use the back of a spoon to press). Reserve the remaining kataifi for the top layer.

Bake base

Bake the bottom kataifi layer in the preheated oven for 20–25 minutes, or until golden and crisp. Remove from oven and set aside while you prepare other components. Do not turn off oven.

While the base bakes, make the syrup. Combine 200 ml water and 150 g sugar in a small saucepan. Bring to a simmer over medium heat until sugar dissolves. Simmer 4–5 minutes to slightly thicken. Add 1 tsp lemon juice, stir, remove from heat and cool to lukewarm. Use only if you want a lightly sweetened kataifi — you will pour a few tablespoons over the baked base before filling.

Mix dry ingredients

In a medium bowl whisk together 80 g cornstarch, 30 g flour and 50 g of the sugar from the 150 g (set remainder for milk mixture). This ensures no lumps in the custard.

Tempering eggs and milk

In a separate bowl whisk the 4 egg yolks lightly. In a saucepan combine the remaining sugar (about 100 g) and 1 liter whole milk and bring to gentle simmer over medium heat, stirring occasionally to prevent scorching.

Cook custard

When milk is hot but not boiling, remove about 200 ml and whisk it into the dry starch mixture to make a smooth slurry. Pour the slurry back into the simmering milk, whisking constantly. Lower heat to medium-low and cook, stirring continuously, until mixture thickens to a pudding-like consistency (about 3–6 minutes). Temper the egg yolks by whisking a small ladle of hot custard into them, then pour tempered yolks back into the saucepan and continue cooking 1–2 minutes while stirring.

Finish custard

Remove from heat, stir in 50 g unsalted butter and 2 tsp vanilla extract until smooth and glossy. Pass the custard through a fine mesh sieve into a clean bowl to remove any lumps. Cover surface with plastic wrap touching the custard to prevent a skin and let cool to near room temperature (about 30–40 minutes).

Apply syrup (if using) and add custard

If using syrup, spoon 4–6 tablespoons of the cooled syrup evenly over the baked bottom kataifi so it absorbs some moisture but is not soggy. Spread the cooled custard evenly over the baked kataifi layer, smoothing the top with an offset spatula.

Top kataifi layer and bake briefly

Distribute the remaining buttered kataifi evenly over the custard layer, pressing it lightly so it rests on the custard. Bake at 180°C (350°F) for 12–15 minutes until the top kataifi is golden. Remove from oven and allow to cool to room temperature, then refrigerate at least 2 hours to set the custard fully (preferably 4 hours or overnight).

Make Chantilly

Chill a mixing bowl and beaters for 10 minutes in the freezer. Pour 400 ml chilled heavy cream into the bowl, add 60 g icing sugar and 1 tsp vanilla extract. Whip on medium-high speed until soft–stiff peaks form (do not overwhip). Taste and adjust sweetness if desired.

Top and decorate

Remove the cooled, set kataifi custard from refrigerator. Spread the Chantilly evenly over the set custard layer. Sprinkle 120 g finely chopped pistachios and optional 30 g ground pistachio evenly over the top for color and texture. For neat slices, chill 20–30 minutes more after topping.

Serve

Cut into squares or diamonds with a sharp knife (wipe blade between cuts). Serve chilled or at cool room temperature. Keeps covered in refrigerator for up to 3 days; top may soften over time.