Turkish Ekmek Kataifi Food

EKMEK KADAYıFı: A TURKISH BREAD AND CREAM DESSERT

Steps:

• If you are using ready "ekmek kadayıfı," you have to wet it down first with boiling water to soften it. Begin by placing the "kadayıf" browned-side-down in a shallow, round tray of the same size. Pour enough boiling water over the bread to cover it, and let it rest for 15 minutes.
• When time is up, remove the wet bread, and place it on a clean towel or a thick layer of folded paper towels.
• Wring out the extra water by pressing down on the bread evenly. Let it rest on the towel for a few minutes. Discard the water in the tray and put the moistened bread back inside.
• Using a sharp knife, cut a large cross shape at the center of the moistened bread. This will help the syrup penetrate. Place the metal tray on the stove over low heat. Slowly drizzle the syrup over the top. Turn the tray around over the burner to help the bread absorb the syrup evenly.
• Put the sugar in a large pan, and let it melt slowly over medium heat. Let it caramelize until it turns a dark honey color. Add the water, and bring it to a boil.
• Once it boils, add the lemon juice. Let the syrup simmer gently for about 10 minutes then turn off the heat. The syrup should be thick and the color of light honey.
• All the bread should become saturated with the syrup which will cause it to darken. When all the syrup is completely absorbed, remove the tray from the heat, and let it cool down.
• To serve, cut the "ekmek kadayıfı" in squares or triangles. The traditional way to garnish it is to put a thick layer of clotted cream between two layers of bread, but you can also put it on top instead. Sprinkle the top of the dessert with crushed nuts.

EKMEK KADAIFI (PASTRY TOPPED WITH CUSTARD AND WHIPPED CREAM)

Steps:

• Crust: Preheat oven to 350 degrees; pull apart the 'threads' of the kadaifi into a 13x9-inch glass baking dish, packing down lightly with fingertips; drizzle with butter and bake 40 minutes or until golden brown; remove from oven and cool.
• In small pot, combine remaining crust ingredients; bring to a boil and simmer 5 minutes; remove citrus rinds (if you don't want citrus, boil syrup with a cinnamon stick and remove); spoon syrup over kadaifi and cool.
• Custard: Combine flour, cornstarch, and sugar in small bowl; add cold milk and whisk to remove any lumps; whisk in egg yolks; strain mixture through sieve into hot milk.
• Cook over low heat, stirring constantly until it thickens; add vanilla and place plastic wrap directly on surface to prevent skin from forming; cool for 1 1/2 hours.
• Spread custard evenly over kadaifi crust; refrigerate 1 1/2 to 2 hours minimum; then top with layer of whipped cream and decorate with slivered, toasted almonds or pistachios.
• Chill well before serving.