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The creamy part of Ek Mek?

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acamp7

Active member
My first attempt at making my own Ek Mek Kataifi was a disaster.

It was runny!

How do people really make it? I had someone try to explain It to me, and I am sure I didn't remember properly. I like it fluffy and creamy!

I suspect my whipped cream wasn't airy enough OR I didn't fold it in properly. Has this happened to anyone?
 
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My vote is that something went wrong with the whipped cream. Not only does it have to be airy, but it has to be folded properly. I am pretty sure that the whipped cream should be at the "stiff peak" stage.
 
I had the same issue. It ended up being that I didn't beat the whipped cream enough. I did it to "soft peaks" and then by the time I folded the other ingredients in, the cream sort "deflated".
 
acamp7 said:
My first attempt at making my own Ek Mek Kataifi was a disaster.

It was runny!

How do people really make it? I had someone try to explain It to me, and I am sure I didn't remember properly. I like it fluffy and creamy!

I suspect my whipped cream wasn't airy enough OR I didn't fold it in properly. Has this happened to anyone?
Click to expand...
Hi! I have a tried and trusted recipe foro Ekmek Kataifi, complete with step-by-step picture tutorials and lots of tips and tricks to make it a success! Here's my Ekmek recipe, let me know if you try it!
 
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No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

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