Ekmek kadayıfı facts for kids
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| Type | Bread pudding |
|---|---|
| Course | dessert |
| Region or state | Ottoman Empire |
| Main ingredients | bread |
Ekmek kadayıfı is a yummy bread pudding that comes from the old Ottoman Empire. This empire used to cover many countries we know today. People still enjoy Ekmek kadayıfı in these places. It's often served with kaymak, which is a rich, thick cream. In Turkey, especially in the city of Afyonkarahisar, it's a very famous local dessert.
Contents
History of Ekmek Kadayıfı
Long ago, people didn't like to waste food. So, they found clever ways to use things like old or stale bread. Ekmek kadayıfı was created to use up day-old bread, just like other bread puddings.
Today, it's still a favorite dessert. Many people choose it over more difficult desserts like baklava. Ekmek kadayıfı is also often eaten during iftar meals. These meals happen after sunset during the holy month of Ramadan.
How Ekmek Kadayıfı is Made
Making Ekmek kadayıfı can be done in a few ways. Sometimes, you can buy it already made. Then, all you need to do is add a sweet syrup and cream.
Making it from Scratch
If you want to make it from scratch, there are two main methods:
The Bread Bowl Method
First, you take a piece of bread and carefully hollow it out. This makes a kind of bread bowl. If the bread is too fresh, it might be dried a bit in an oven.
Next, a dark, sweet syrup called şerbet is poured over the bread. It's important for the bread to soak up all the syrup. When it has absorbed enough, the bread becomes soft and sweet.
After that, the bread bowl can be filled with ice cream. The whole dessert is then flipped upside down. This makes a delicious, ice cream-stuffed Ekmek kadayıfı!
The Cake Method
Some recipes make Ekmek kadayıfı more like a simple cake. This cake uses eggs, flour, and sugar.
First, the eggs and sugar are mixed until they are bubbly. Then, the flour is gently folded in. A little baking powder is added to help the cake rise.
The creamy filling for this cake is made from milk, cornstarch, flour, sugar, and powdered Crème Chantilly.
Once the thin cake is baked, it's cut in half, like a layer cake. The sweet şerbet syrup is poured over the bottom layer. A thick layer of cream is spread between the two cake halves. The top layer is cut into slices and placed nicely on top of the cream.
The rest of the şerbet syrup is poured over the whole cake. Finally, it's decorated with ground pistachio nuts and shredded coconut. The cake then needs to chill in the fridge for several hours. This helps it set before it's ready to eat.
See also
In Spanish: Ekmek kadayıfı para niños
