Greek Food, Cooking and Recipe Community

How to make ekmek kataifi :)

1 - 10 of 10 Posts
D

dimi_pat

Active member
This is one of my favorite recipes :) Do any of you know good variations or alternative recipes?

 
Great video, thanks for sharing!

Here are a few printed versions of the Ekmek Kataifi recipe:

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

www.realgreekrecipes.com

Greek Ekmek Kataifi - Shredded Phyllo & Cream Dessert

Greek Ekmek Kataifi is a scrumptious layered dessert of syrupy crispy Kataifi pastry, topped with creamy pastry cream, airy whipped cream, ground nuts
www.realgreekrecipes.com www.realgreekrecipes.com
 
This is one of my favorite Greek desserts, but I don't know how to make it yet. Thanks for sharing these recipes!
 
Ekmek is not Greek it's Turkish
 
  • Like
Reactions: cf_fraiser
k_tsoukalas said:
There's a blending of cultures and influences in Greece. I can adopt it as Greek if I desire.
Click to expand...
You can but why would you? It's Turkish.
 
k_tsoukalas said:
How do you know for sure? Baklava is a Turkish word, as well. It's clearly a Greek dessert!
Click to expand...
Baklava is actually a Mongolian word. Baklava is Arabic, and the Turks made it theirs in the mid 1600s
 
1 - 10 of 10 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top