Ekmek kadayıfı
- Media: Ekmek kadayıfı
Ekmek kadayıfı is a specialty dessert of Turkish cuisine but it is also known in many regions that was historically part of the Ottoman Empire. The Turkish name of the dessert literally translates as "Kadayıf made of ekmek (Turkish bread)" giving clues on its preparation. The dessert is usually served with kaymak, a kind of clotted cream. Historically being a regional specialty of Afyonkarahisar, the dessert is served in special events within its region of origin. The dessert may optionally be flavored or topped with cherries of which Afyonkarahisar produces a significant amount.[1][2]
History
Historically, as with other bread puddings, this recipe emerged as a way to utilize stale or day-old bread. For modern home cooks, it is a popular alternative to more demanding traditional desserts like baklava.[1] It is served at iftar meals during Ramadan.[2]
Preparation
In modern times, ekmek kadayıfı is sold ready made. All the cook needs to do at home to prepare the dessert is to make the sugar syrup called "şerbet" and top the finished dessert with "kaymak".[3][4]
To prepare the dessert from scratch with bread, first a piece of bread is carefully hollowed out to make a bread bowl. If the bread is too fresh it may be further dried in an oven. Then, şerbet is poured over the prepared bread. It is important to prepare the bread correctly to maximize absorption of şerbet. When the bread has fully absorbed the şerbet, it softens. The bread bowl can then be filled with kaymak before serving. The finished dessert is flipped upside down to make ice cream stuffed ekmek kadayıfı.[2]
Some recipes prepare it as a simple cake made with eggs, flour and sugar. First the eggs and sugar are whisked until the eggs are frothy, then the flour is mixed in. A little baking powder is added as a leavening agent. The cream filling for the cake is made with milk, cornstarch, flour, sugar and powdered Crème Chantilly. When fully baked, the thin cake is cut in half like a layer cake. Şerbet syrup is poured over the bottom layer and a layer of cream is spread between the two cake layers. The top layer is cut into slices and arranged on top of the cream. The remaining şerbet syrup is poured over the assembled cake, which is garnished with ground pistachio and shredded coconut. The cake is left to set in the fridge for several hours before it is ready to be served.[5]
See also
These dishes are based on the same core ingredients, and have (confusingly) similar names, but are different:
References
- ^ "Ekmek kadayıfı nasıl yapılır?". Retrieved 2018-11-10.
- ^ a b "Dondurmalı Kolay Ekmek Kadayıfı Tarifi - Burak'ın Ekmek Teknesi". YouTube. Retrieved 2018-11-10.
- ^ Nursel'in Evi. Ekmek Kadayıfı Tarifi. Retrieved 2018-11-10.
- ^ KanalD. Ekmek Kadayıfı Tarifi - Sahrap'la Anadolu Lezzetleri. Retrieved 2018-11-10.
- ^ Pelin Karahan'la Nefis Tarifler. Ekmek Kadayıfı Tarifi. Retrieved 2018-11-10.
- Atabay, Banu (2004). Mütevazı Lezzetler Türk ve Dünya Mutfağından Yemek Kitabı (in Turkish). Kültür Yayınları. p. 400. ISBN 975-92047-3-8. Retrieved 2009-04-27.
- Sinclair, Charles Gordon (1998). International Dictionary of Food & Cooking. Taylor & Francis. p. 185. ISBN 978-1-57958-057-5. Retrieved 2009-04-27.
- v
- t
- e
- Non-alcoholic beverages
- Mırra
- Pekmez
- Rize tea
- Salep
- Şalgam
- Şerbet
- Şıra
- Turkish coffee
- Turkish tea
- Fermented beverages
- Ayran
- Hardaliye
- Boza
- Kefir
- Yayık ayranı
- Beers
- Beer in Turkey (main article)
- Efes
- Bomonti
- Pera
- GaraGuzu
- Tekel (inactive)
- Distilled beverages
- Rakı
- Kanyak
- Wines
- Turkish wine (main article)
- Adakarası
- Boğazkere
- Çalkarası
- Kalecik Karası
- Öküzgözü
- Papazkarası
and salads
- Meze (main article)
- Acuka
- Bakla Ezmesi
- Cacık
- Çiğ köfte
- Çoban salad
- Deniz börülcesi salatası
- Dolma
- Humus
- Katık
- İçli köfte
- İmam bayıldı
- Kabak çiçeği dolması
- Kısır
- Kokoreç
- Lakerda
- Mercimek köftesi
- Midye dolma
- Pastırma
- Patlıcan salatası
- Pilaki
- Piyaz
- Sarma
- Sucuk
- Şakşuka
- Taramasalata
- Tarator
- Turkish cold bulgur soup
- Yoğurt
- Çorba (main article)
- Analı kızlı soup
- Balık çorbası
- Ezogelin
- İşkembe
- Kuzukulağı çorbası
- Mercimek
- Tarhana
- Toyga soup
- Yayla çorbası
- Erişte aşı
- Keledoş
- Kelle paça
- Chicken soup
- Arnavut ciğeri
- Ayva dolması
- Balık ekmek
- Börek
- Buğu kebabı
- Bulgur
- Bursa Cantik Pide
- Çorbalık kesme
- Şevketibostan yemeği
- Şırdan
- Çiğ börek
- Çılbır
- Colocasia with lamb
- Corn poppy with lamb
- Domates dolması
- Etli makarna
- Kabaklı peynirli börek
- Kavurma
- Erişte
- Kelle Paça
- Kömbe
- Kuru köfte
- Elma dolması
- Harput meatballs
- Ispanaklı Selanik Böreği
- İçli Pide
- İzmir köfte
- Kapuska
- Karnıyarık
- Keşkek
- Kuru fasulye
- Lâpa
- Lahmacun
- Lepsi
- Libje lebje basta
- Mallow with lamb
- Mantı
- Menemen
- Mirik meatball
- Musakka
- Papucaki
- Patlıcan dolması
- Patlıcan kızartması
- Patlıcan kebabı
- Perdeli pilav
- Pilav
- Piyaziye
- Puf Böreği
- Siron
- Su Böreği
- Soğan dolma
- Tas kebap
- Tatar böreği
- Türlü
- Uzun erişte
- Van köfte
- Yahni
- Turkish desserts (main article)
- Acıbadem kurabiyesi
- Aşure
- Ayva tatlısı
- Balparmak tatlısı
- Baklava
- Bülbül yuvası
- Cevizli sucuk
- Cevizli kuru incir tatlısı
- Cevizli Irmik Tatlısı
- Cezerye
- Dilber dudağı
- Dibile
- Dondurma
- Ekmek kadayıfı
- Fig roll
- Fenike tatlısı
- Güllaç
- Helva
- Hanım göbeği
- Hoşaf
- Hoşmerim
- Ispanaklı kek
- İzmir Bomb Kurabiye
- Kabak tatlısı
- Kalburabastı
- Kavala Almond Cookies
- Kazandibi
- Kaysefe
- Kestane şekeri
- Keşkül
- Köylü pastası
- Kurabiye
- Künefe
- Lokma
- Lokum
- Macun
- Mesir macunu
- Muğla halkası
- Muhallebi
- Murabbalı mecidiye
- Nevzine tatlısı
- Orcik candy
- Pepeçura
- Pestil
- Pişi
- Pişmaniye
- Şambali
- Şekerpare
- Şıllık
- Supangle
- Sütlaç
- Revani
- Sütlü Nuriye
- Şöbiyet
- Tahin-pekmez
- Tahini roll
- Tavukgöğsü
- Trileçe
- Tulumba
- Un kurabiyesi
- Vezir parmağı
- Zerde
- Food portal
- Turkey Portal
This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e