VegetarianIsraeli Breakfast
23 min · 644 kcal · Middle Eastern
Ekmek Kadayıfı
The famous dessert of Afyon: a dried bread-crumb cake soaked back to life in lemony sugar syrup until it glistens like amber, then crowned with thick buffalo kaymak and crushed pistachios.
Instructions
- Choose a wide, shallow pan just a little larger than the disc, so the kadayıfı sits flat with no room to slide. Lay the 1 dried ekmek kadayıfı in it with the darker, smoother crust facing down and the pale spongy side up.
- Sprinkle 50 ml of hot water evenly over the disc, a spoonful at a time, wetting the edges as well as the middle. Leave it to swell for 10 minutes; it will soften and puff slightly but should not collapse.
- Meanwhile, put 100 g of caster sugar and 250 ml of water in a small saucepan, bring to the boil over medium heat and let it bubble for 5 minutes without stirring, until slightly syrupy. Take it off the heat and stir in 0.5 tsp of lemon juice to stop the syrup crystallising.
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472kcal
3gprotein
104gcarbs
7gfat
1gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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