{"id":5736,"date":"2022-09-13T15:50:26","date_gmt":"2022-09-13T11:50:26","guid":{"rendered":"https:\/\/sunnyfoodcanners.com\/?p=5736"},"modified":"2022-09-22T11:54:57","modified_gmt":"2022-09-22T07:54:57","slug":"ekmek-kataifi-recipe","status":"publish","type":"post","link":"https:\/\/sunnyfoodcanners.com\/ekmek-kataifi-recipe\/","title":{"rendered":"
Ekmek Kataifi
recipe <\/center>"},"content":{"rendered":"
<\/div><\/div><\/span>

Ingredients<\/span><\/h1><\/span>
<\/div><\/div><\/div>

For the honey syrup<\/em><\/span><\/h4>\n
    \n
  • 3 \u00bd cups (700g) sugar<\/li>\n
  • 2 cups (500ml) water<\/li>\n
  • \u00bd cup (125 g) Sunny honey<\/li>\n
  • juice and peel from half a lemon<\/li>\n
  • 1 cinnamon stick<\/li>\n<\/ul>\n<\/div>

    For the base<\/em><\/span><\/h4>\n
      \n
    • 1 packet Vermicelli<\/li>\n
    • 500 ml water<\/li>\n
    • 5 cardamoms<\/li>\n
    • 1 Cinnamon stick<\/li>\n
    • Almond flakes<\/li>\n
    • 1 \u00bd tablespoon ghee<\/li>\n
    • 75 g sugar<\/li>\n
    • Desiccated Coconut<\/li>\n
    • <\/li>\n<\/ul>\n<\/div>

      For the custard\/syrup<\/em><\/span><\/h4>\n
        \n
      • 4 cups (1 liter) whole milk<\/li>\n
      • 1 cup (200g) sugar<\/li>\n
      • \u00bd cup (60g) cornstarch<\/li>\n
      • 6 medium egg yolks<\/li>\n
      • 1\u00bd teaspoons vanilla<\/li>\n
      • pinch of salt<\/li>\n
      • 2 tablespoons (30g) unsalted butter<\/li>\n<\/ul>\n<\/div>

        For the whipped cream topping\/pastry cream<\/em><\/span><\/h4>\n
          \n
        • 2 cups (500ml) heavy whipping cream<\/li>\n
        • \u00bd cup (65g) powdered sugar<\/li>\n
        • 1 teaspoon vanilla<\/li>\n<\/ul>\n<\/div>

          For the garnish<\/em><\/span><\/h4>\n
            \n
          • \u00bd cup (80g) pistachios, coarsely chopped<\/li>\n
          • ground cinnamon for dusting<\/li>\n<\/ul>\n<\/div><\/div><\/div>
            \"Ekmek<\/span><\/div><\/div><\/div>
            <\/div><\/div><\/span>

            Instructions<\/span><\/h1><\/span>
            <\/div><\/div><\/div>

            Make the syrup<\/em><\/span><\/h4>\n

            1. Put the water, sugar, cinnamon stick, lemon juice and peel in a saucepan and bring to a boil. Let it boil for 4-5 minutes. Remove and discard the lemon peel and the cinnamon stick.<\/p>\n

            2. Take it off the heat and stir in the honey. Set it aside to cool.<\/p>\n

            Make the base<\/em><\/span><\/h4>\n

            1. In a pot melt the ghee.<\/p>\n

            2. Add cinnamon, cardamoms, and almonds, stir and cook for 2 minutes.<\/p>\n

            3. Add the water and cook the mixture until boiling. Then add sugar and mix until all the sugar has melted.<\/p>\n

            4. Add the vermicelli and cook over low heat, stirring occasionally, until most of the liquid has evaporated and that the vermicellis are very soft.<\/p>\n

            5. Remove the cinnamon stick and pour this mixture into a buttered pan and let stand for a few hours.<\/p>\n

            6. Sprinkled with the desiccated coconut and almonds.<\/p>\n

            Make the custard\/pastry cream<\/em><\/span><\/h4>\n

            1. Put the milk, sugar, cornstarch, egg yoks, vanilla, salt, and ground mastic (if using) in a blender or food processor. Blend for about a minute.<\/p>\n

            2. Pour the egg mixture into a saucepan and cook over medium heat. Gradually bring to a boil, whisking continuously until it thickens, about 5-7 minutes. Don\u2019t stop whisking as it can quickly burn. Once thickened, take it off the heat and whisk in the butter.<\/p>\n

            3. Pour the hot custard in a large, sheet pan and cover immediately with plastic wrap. Make sure the plastic wrap touches the entire surface.<\/p>\n

            4. Let the custard cool completely. It should take about 1-1\u00bd hours.<\/p>\n

            Make the whipped cream<\/em><\/span><\/h4>\n

            1. Put a metal bowl in the freezer for about 10 minutes.<\/p>\n

            2. Take the metal bowl out of the freezer and add the cream, powdered sugar and vanilla.<\/p>\n

            3. Using a hand mixer, whip the cream until it thickens and forms peaks, about 5 minutes.<\/p>\n

            Assemble the dessert<\/em><\/span><\/h4>\n

            1. Add a layer of the syrup and vermicelli base to the bottom of a pan and even it out. (Use all of it if you’re making one large pan, or use half of it in a small pan and the rest in 6 individual dessert glasses).<\/p>\n

            2. Spread an even layer of the custard cream on top.<\/p>\n

            3. Spread the whipped cream on top.<\/p>\n

            4. Garnish with the chopped pistachios and then dust with cinnamon.<\/p>\n

            5. Refrigerate for about 1 hours before serving, to give it time to set and make it easier to cut.<\/p>\n

            6. Store any leftovers in the refrigerator for up to about 5 days, covered with plastic wrap.<\/p>\n

            Enjoy!<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":4,"featured_media":5742,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"yst_prominent_words":[480,1102,477],"_links":{"self":[{"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/posts\/5736"}],"collection":[{"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/comments?post=5736"}],"version-history":[{"count":5,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/posts\/5736\/revisions"}],"predecessor-version":[{"id":5820,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/posts\/5736\/revisions\/5820"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/media\/5742"}],"wp:attachment":[{"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/media?parent=5736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/categories?post=5736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/tags?post=5736"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/yst_prominent_words?post=5736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}