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How to make ekmek kataifi :)

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dimi_pat

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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 - Syrupy Shredded Pastry And Cream Dessert

Crispy syrupy kataifi pastry, creamy pastry cream, airy whipped cream, chopped nuts, and cinnamon. Ekmek Kataifi is one of the best Greek desserts!
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
 
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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
 
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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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