Ekmek Kadayıfı with Kaymak — Syrup-Soaked Turkish Dessert

Ekmek kadayıfı is a classic Ottoman-era dessert made from a special dried bread base slowly expanded and saturated with caramel-tinted syrup. It is traditionally served with a thick spoonful of kaymak.

SERVES 10–12 | PREP 20 MIN | COOK 50 MIN

INGREDIENTS

• 1 round dried ekmek kadayıfı, about 350–400 g

• 1.2 kg sugar

• 1.5 litres water, divided

• 1 tbsp lemon juice

• 300 g kaymak

• Crushed pistachios, optional

METHOD

1. Place the dried kadayıf in a wide tray with the darker side down. Cover with warm water and soak 15 minutes until expanded. Carefully press out excess water.

2. Caramelize 150 g of the sugar in a saucepan until amber. Carefully add the remaining water, remaining sugar, and lemon juice; simmer until dissolved.

3. Pour hot syrup gradually over the kadayıf. Cook over very low heat, spooning syrup over the top, until evenly saturated and glossy, 35–45 minutes.

4. Cool completely in the tray, then chill.

5. Cut into portions and serve with a generous spoonful of kaymak and pistachios.

KITCHEN NOTE

The special dried ekmek kadayıfı base gives the correct layered, springy texture. Ordinary bread produces a different dessert.