Ekmek kadayıfı is made with the dried bases sold ready, and the only job is getting the amount of syrup right. Too little and the base stays dry, too much and it falls apart. The base should take the syrup up completely with none left in the pan.
Ingredients
For the dessert
For the syrup
For the top
Method
-
Make the syrup
Boil the sugar and water for 12 minutes and add the lemon juice.
-
Soak the bases
Put the kadayıf bases in a wide pan and pour the boiling syrup over them.
-
Cook
Cook covered over a low heat for 20 minutes. The bases should swell and soften.
-
Turn them
Halfway through, turn them carefully with a spatula so both sides take up syrup.
-
Rest
Take off the heat and leave in the pan for 25 minutes.
-
Serve
Slice, top with clotted cream and scatter with pistachio.
Tips
- The syrup should cover the base completely; any part left dry stays hard.
- Be careful turning them, as a soaked base breaks easily.
- Add the cream as you serve; cream sitting on a hot dessert melts.
Nutrition
380
kcal
6 g
Protein
15 g
Fat
58 g
Carbs
42 g
Sugar
1 g
Fibre
Values are per serving and approximate.