Toasted Flour Halva
Un helvası is a soft, spoon-shaped sweet made by toasting flour in butter before adding a simple syrup.
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Turkish Bread Pudding with Clotted Cream
Kaymaklı Ekmek Kadayıfı
A dried ekmek kadayıfı base slowly soaked with caramel syrup and served with kaymak.
- Prep
- 20 min
- Cook
- 50 min
- Rest
- 2 hr 15 min
- Total
- 3 hr 25 min
- Servings
- 12
Ingredients
- ¾ lb Ekmek kadayıfı bread (dried base)
- 6 cups (1,200 g) Sugar, with 5 oz reserved for caramel
- 6 ⅓ cups Water, for syrup; extra for soaking
- 1 tbsp Lemon juice
- 10 oz Kaymak, chilled
- 2 tbsp Pistachios (unsalted), crushed (optional)
Method
Place the base in a large tray, dark side down. Cover with warm soaking water for 15 minutes or as the package directs. Gently press out excess and drain without breaking the base.
Heat 5 oz sugar in a deep saucepan until amber. Remove from heat. Wearing oven gloves and keeping your face back, add the measured hot syrup water slowly; it will spit and steam. Add remaining sugar and lemon and simmer until dissolved.
Gradually ladle hot syrup over the base in a hob-safe tray. Cook over very low heat for 35–45 minutes, rotating the tray and basting. Stop when the center is evenly saturated and springy; do not scorch the bottom.
Let steam subside, then refrigerate within 2 hours. Allow 2 hours cooling/chilling before cutting.
Cut into twelve portions and add cold kaymak and pistachios if using. Keep the dairy topping refrigerated until serving.
Cooking guidance
Buy the special dried bread base sold for ekmek kadayıfı. Ordinary bread or shredded tel kadayıf is a different ingredient. Use a broad hob-safe metal tray with room for the base to expand.
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