Ekmek kadayıfı
Ekmek kadayıfı is a traditional Turkish dessert made from bread soaked in syrup. It is a type of kadayıf, a family of Middle Eastern pastries made with shredded wheat or semolina.
History[edit | edit source]
The origins of ekmek kadayıfı are believed to date back to the Ottoman Empire, where it was a popular dessert in the imperial kitchens. The name "ekmek kadayıfı" translates to "bread kadayıf" in English, reflecting the dessert's main ingredient.
Preparation[edit | edit source]
Ekmek kadayıfı is made by soaking a special type of bread in a syrup made from sugar and water. The bread used is a type of dried bread, similar to a baguette, which is sliced and dried until it becomes hard. The syrup is typically flavored with lemon juice to add a tangy contrast to the sweetness.
Once the bread has been soaked in the syrup, it is typically topped with kaymak, a type of clotted cream common in Turkish and Middle Eastern cuisines. The dessert is then baked until the top becomes golden and crispy.
Variations[edit | edit source]
There are many regional variations of ekmek kadayıfı throughout Turkey. In some regions, the dessert is served with a topping of ground pistachios or walnuts. In others, it is served with a side of ice cream.
Cultural significance[edit | edit source]
Ekmek kadayıfı is a popular dessert in Turkey, especially during the month of Ramadan, when it is often served at Iftar meals to break the fast. It is also a common dessert in Turkish restaurants and bakeries around the world.
See also[edit | edit source]
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