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Ekmek kataifi is the best refereshing dessert for the summer

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ssherie_

ssherie_

Active member
I love ekmek katifi! Here are some of my favorite recipes
www.greekboston.com

Ekmek Kataifi Recipe - Custard with Whipped Cream and Pastry Recipe

Learn how to make and prepare the recipe for Ekmek Kataifi, a Greek whipped custard dessert.
www.greekboston.com www.greekboston.com
www.mygreekdish.com

Greek Ekmek Kataifi recipe (Custard and whipped cream pastry with syrup)

An absolutely delicious Ekmek Kataifi recipe! Discover how to make this traditional Ekmek dish to perfection with my extensive list of hints and tips and detailed preparation photos! Go ahead, indulge yourself!
www.mygreekdish.com www.mygreekdish.com
akispetretzikis.com

Ekmek Kadayifi

Ekmek kadayifi by Greek chef Akis Petretizikis. A delicious, traditional dessert that will leave your guests speechless! Serve with your choice of fresh fruit!
akispetretzikis.com akispetretzikis.com

ek-mek-kataifi-720x431.jpeg
 
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I am totally obsessed with Ek Mek. I have never made it myself, but I love it when I bump into this. Had my first exposure at a Greek festival. My family never made it, but one day I might learn how to make it. If I want to eat it, I might need to make it myself since it is difficult to find.
 
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GreekGirlCooks said:
I am totally obsessed with Ek Mek. I have never made it myself, but I love it when I bump into this. Had my first exposure at a Greek festival. My family never made it, but one day I might learn how to make it. If I want to eat it, I might need to make it myself since it is difficult to find.
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I think it's all in making a light and delicate but delicious cream. It's difficult to find this balance
 
acamp7 said:
I think it's all in making a light and delicate but delicious cream. It's difficult to find this balance
Click to expand...
It's very difficult! I prefer to have someone else make this one for me. ;)
 
GreekGirlCooks said:
It's very difficult! I prefer to have someone else make this one for me. ;)
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I do too! When I do find it, it's a real treat. I make other Greek desserts at home, so I do like to save something special to order when I go out.
 
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Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

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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.

Can you make your own rusks?

I love Cretan Dakos!
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However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

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