Kadaif Recipe With Cream Food

GREEK EKMEK KATAIFI RECIPE (CUSTARD AND WHIPPED CREAM PASTRY WITH SYRUP)

Steps:

• To prepare this traditional Ekmek kataifi recipe start by making the base. Preheat the oven to 170C and unroll the kataifi dough from the plastic sleeve. Work the kataifi dough with your hands, tearing apart the shreds and spreading the strands out a bit if they clump together, in order to get fluffy. For this ekmek kataifi recipe you will need a 25cm square non-sticking baking dish. Butter the bottom of the baking dish and spread the kataifi dough to form the base of the ekmek kataifi. Pour over the melted butter and bake in preheated oven for 30-45 minutes depending on your oven, until crispy and nicely coloured.
• In the meantime prepare the custard for the ekmek kataifi (steps 2-4). Add in a large bowl the egg yolks with half the sugar (100g) and whisk until fluffy. Add 3-4 tbsps of the milk and the corn starch and whisk again until the corn starch has dissolved. Set aside.
• Pour the rest of the milk in a large non-sticking pan and add the sugar and the vanilla extract. Place the pan over high heat and bring to the boil. As soon as the milk comes to the boil, remove from the heat and ladle gradually 1/3 of the milk into the egg mixture, whilst whisking. Place the pan (with the remaining milk) again on the stove and turn the heat down to medium. Add the egg mixture into the pan with the remaining warm milk. Whisk continuously, until the mixture has thickened and is smooth and creamy. Remove the pan from the stove, add the butter and stir.
• Pour the custard in a large tray, cover with some plastic wrap (the plastic wrarp should be touching the custard, so that it doesn't form a crust) and let it cool, while you prepare the rest of the ekmek kataifi recipe.
• Turn the kataifi out of the oven and let it cool down completely.
• Prepare the syrup for the ekmek kataifi. Add all the ingredients for the syrup into a small pot and bring to the boil. Simmer the syrup of 3 minutes (without stirring), until slightly thickened and remove from the stove. Leave the syrup aside to cool down for a while, until lukewarm. Ladle slowly the lukewarm syrup over the cold baked pastry, enabling each ladle to be absorbed. Set aside to cool down for a while.
• Prepare the whipped cream and assemble the ekmek kataifi. Top the kataifi base with the custard and even out using a spatula. Put the cold heavy cream into a mixer's bowl, add the icing sugar and whisk on high speed until medium peaks form, about 1 minute. Top the ekmek kataifi with the whipped cream and even out. Sprinkle with the chopped pistachios and a pinch of cinnamon.
• Store the ekmek kataifi in the fridge and serve cold. Enjoy!

TORTA KATAIFI

Steps:

• Preheat the oven to 325 degrees F.
• Line the bottom of the springform pan with a layer of the kataifi. Bake until golden brown, 10 minutes. Then cool completely.
• Reduce the oven temperature to 300 degrees F.
• Place the pistachios, cinnamon and cloves in a food processor and process until the nuts are chunky and uniform in size. Do not over process. Reserve half of the nuts for a later use.
• Sprinkle the first half of the nuts over the baked pastry; spread most of the nuts towards the edges of the pan and fade to a light coating in the center of the pan. This will create a nice crust on the back of each piece when the dessert is cut and served.
• In a large mixing bowl mix together the ricotta, cream, sugar and vanilla with a large spoon. In a stand mixer fitted with a whisk attachment or by hand with a whisk, whip the egg whites to stiff peaks. Fold the egg whites into the ricotta mixture with a spatula or rubber scraper. Pour the mixture into the pan over the nuts. Sprinkle the remaining nuts on top of the ricotta mixture similar to the first time, with most of the nuts on the outer edge and fade to lightly coat the center. Spread the remaining sheet of kataifi on top of the cake, covering the entire surface.
• Bake until golden brown and the cake is set, 1 hour 30 minutes.
• Cool the cake completely.
• Pour the hot Citrus Syrup over the cooled cake, then cut and serve.
• Place the sugar, lemon juice, lemon zest and orange zest in a medium saucepan set over medium-high heat. Bring to a boil then lower the heat to medium-low and simmer until the mixture achieves a syrup consistency, 20 minutes.

KADAIF

Steps:

• Open package of shredded phyllo and spread apart onto a big pan. Let dry overnight, and flip over to let other side dry.
• Spread phyllo into 9-by-13-inch baking dish. Pour melted butter evenly over top.
• Preheat oven to 280 degrees. Bake for 2 hours, until golden. Remove from oven. Let cool.
• In a saucepan combine sugar, water, vanilla sugar, cold water, and lemon slices. Bring to a simmer and stir until sugar is dissolved. Simmer for 30 minutes. Remove from heat and stir in additional 1/2 cup cold water to cool down syrup. Remove lemon slices.
• When phyllo is cool, pour the cooled syrup on top. Sprinkle crushed walnuts on top and set aside for about 1 hour to allow syrup to soak in. Cut into squares and serve.

KATAIFI SEAFOOD CRISP WITH SWEET AND SPICY MANGO SAUCE

Steps:

• For the kataifi: Heat oil to 350 degrees for deep-frying. Roughly chop the raw shrimp, scallops and sea bass. In a saute pan over medium heat, saute the shiitake mushrooms, cilantro, green onion, red and yellow peppers, garlic, ginger and oyster sauce. Mix sauteed ingredients with seafood. Fold seafood mixture into kataifi to create a loose nest. Deep fry until golden brown and cooked all the way through.
• For the sauce: Bring all ingredients except cornstarch to a boil. Add a little cornstarch slurry, then strain. If the sauce seems thin once it's been strained you can add a little more cornstarch slurry, but do it in a saucepan over low heat.
• Ladle sauce into a small bowl; place it on the plate alongside the kataifi crisps.
• Mix crabmeat, lemon grass, eggs, cream, scallions and season well with salt and pepper. Using a muffin tin cut small circles of puff pastry that has already been docked (pricked with a fork to allow steam to escape, thus preventing too much bubbling on the surface of the pastry during the blind baking stage). Spray the tins with cooking spray and line each one with the cut pastry. Line each tartlet shell with foil and fill with rice to help keep the shape. Bake blind (without the filling) at 350-degrees until golden, about 10 minutes. Pull out foil and bake 5 more minutes to ensure the bottom is nearly cooked through. Fill cups with crab mixture. Bake another 15 to 20 minutes until mixture solidifies and the pastry is completely cooked. Serve warm or at room temperature. PLATING Line a plate with iceberg lettuce and place tartlets on top.
• Mix crabmeat, lemon grass, eggs, cream, scallions.

EISH ES SERAY OR EKMEK KADAIF

Steps:

• Make a thick syrup. Bring to the boil the sugar and water with the lemon juice. Simmer 10 minutes, until it thickens. Stir in honey and rose water and simmer for 2 minutes longer. You can darken the syrup to a rich deep brown (the traditional color for this sweet) by melting 2 tablespoons sugar in another pan until it is a dark-brown caramel and stirring it into the hot syrup.
• Cut a slice about 3/4 inch thick horizontally right across the loaf of bread, and cut away the crust around it, so as to obtain one large soft crustless disk of bread. Dry out in a very low oven until slightly colored. Then moisten with water.
• Pour the syrup into a wide, shallow round pan which will hold the whole crustless disk of bread. Bring the syrup to the boil. Place the bread in it and simmer very gently, squashing and pressing it down with a wooden spoon to help it absorb the syrup better. Cook for about 3/4 hour, adding water if it becomes too sticky, until the bread is entirely soaked through and is soft, rich, and heavy.
• Turn out onto a round serving platter and allow to cool.
• Spread with a thick layer of cream or mascarpone and sprinkle, if you like, with chopped pistachios.
• Serve very small portions, as eish es seray is extremely rich and nobody can eat too much of it.
• Variations
• Individual slices of bread can be used in the same way as the single large disk of bread and simmered until soaked through and very soft.
• In the Lebanon the syrup is scented with the grated zest of an orange.

TURKISH TEL KADAYIF (SHREDDED WHEAT DESSERT)

Steps:

• Butter a 9 x 9 x 2-inch pan.
• Layer 1 cup of the shredded wheat on the bottom of the pan. Cover with walnuts.
• Layer on the remaining shredded wheat. Pour the melted butter over it all.
• Bake at 350° until light brown (about 20 to 25 minutes).
• Cook the ingredients for syrup over medium heat until sugar melts. Simmer uncovered for 10 minutes.
• Pour syrup over hot browned mixture. Cover and allow to cool.
• Cut into squares.
• May be served with whipped cream on top.

KADAIFI (GREEK PASTRY WITH NUTS AND SYRUP)

Steps:

• Open pastry and spread out on a baking sheet.
• Air dry for 15 minutes.
• Combine nuts, orange juice, 1/3 cup sugar and cinnamon in small bowl.
• Preheat oven to 340°F.
• Lightly butter a baking pan.
• Separate pastry strands into 18-20, 10 to 12 inch rectangles (beauty is not an issue here).
• Place 1 tbsp nut filling at narrow end of rectangle.
• Roll up tightly.
• Arrange in a round (12-14 inch diameter) baking pan; do not crowd, have them JUST touching each other.
• (you can use a square/rectangular pan too, you just usually see them in round pans here) Pour melted butter evenly over the pieces and bake until golden, 35-40 minutes.
• For syrup: Cook 1 ½ cup sugar, water and lemon juice in saucepan over low heat, swirling pan occasionally, until sugar dissolves.
• Simmer for 15 minutes.
• Pour hot syrup over pastry and allow pastry to cool.
• This can be kept, covered, at room temperature for at least a week.