Does anyone have a recipe for the Greek dessert dish called 'ekkmek'?

Answer 1

Oh **** I forgot it!One minute I ll ask my sister!Or search at "Greek-Recipe" at yahoogroups

Answer 2

Its ekmek....

A layered custard cake.




Ingredients:
1 Handful Almonds Slivered
1 Pinch Cinnamon
2/3 Cup Cognac Or Brandy
2 Tablespoon Cornstarch
2 Item Egg Yolks Lightly beaten
2 Tablespoon Flour
2 Teaspoon Honey
3 Cup Milk
1 Package Rusks Square, like melba toast
1 2/3 Cup Sugar
1 Cup Water
1 Batch Whipped Cream
Directions:
Assemble syrup ingredients (honey, cognac or brandy, 1 c sugar, water) in a pan and boil for about 15 minutes (while you're making the pudding).

When the pudding is done, remove syrup from heat & let cool.

Pudding/Custard Middle: pour milk & sugar into pan, add lightly beaten egg yolks, add flour and starch.

Stir constantly over low-medium heat until it bubbles and thickens.

Remove from heat and stir occasionally while cooling so no "skin" forms on top.

Make the pudding while the syrup is boiling.

Line a glass dish with rusks (cake is actually the rusks that have soaked up the syrup).

Pour cooled syrup over rusks - syrup should cover the rusks completely.

The syrup MUST have time to soak into the rusks before adding the pudding or you get a floating mess.

Sprinkle lightly with cinnamon.

Pour cooled pudding over rusks.

Chill overnight in the fridge.

Sprinkle with slivered almonds & cinnamon.

Pour whipped cream over pudding.

Isn`t it yummy, I make it all the time. Enjoy :))

Answer 3

KADAIFE EKMEK

Syrup:

• 2 cups water

• 3 cups sugar

• 2 teaspoons fresh lemon juice

Pastry:

• 2 pounds kadaife

• 6 sticks unsalted butter, melted

• 1 cups warm milk

Filling:

• 2 quarts heavy cream

• 5 tablespoons cornstarch

• 2 tablespoons sugar

Prepare syrup: Combine all ingredients in a saucepan and bring to a boil. Simmer for 15 minutes. Set aside.

Preheat oven to 350 degrees. Open packages of kadaife and separate the strands. Divide it equally and spread on two 11-by-15-inch pans. Brush the melted butter over the pastry in each pan and bake for 20 minutes, or until pastry is golden. Remove from oven and sprinkle pastry in each pan with warm milk. Pour the cold syrup over pastry, dividing the syrup between the two pans, cover pans with towels to keep pastry moist, and let cool.

Prepare the filling: Dilute cornstarch with 1 cup heavy cream. Blend well, and set aside. Heat remaining heavy cream until it almost comes to a boil. Stir in cornstarch mixture and 2 tablespoons sugar slowly, and cook, stirring constantly, until cream is thick and no longer tastes of starch. Cool and chill.

Spread filling over pastry in one pan. Invert pastry from other pan on top. Cut into squares and turn pieces upside down on serving dish. Makes 30 pieces.

Answer 4

Turk Ekmegi (Rustic Turkish Bread)
makes 2 oval loaves

Sourdough starter:
1-1/2 cups unbleached all-purpose flour, sifted
3/4 cup lukewarm water (75 to 80 deg F)

Dough:
1 Tbs plus two tsp active dry or moist fresh yeast (crumbled)
1 tsp sugar
1/2 cup warm water (approx 110 deg F.)
6 cups unbleached all purpose flour, sifted, plus extra for dusting
2 cups lukewarm water (70 deg F.) divided
1 Tsp salt

Cornmeal for dusting

To make the starter, place 1/2 cup of flour and 1/4 cup lukewarm water in a container.
Stir the mixture well, cover and let sit at room temperature (between 70 and 75 deg F) overnight.

The next day, add 1/2 cup of flour and 1/4 cup of the water to a container, mix well, cover, and let it sit at room temperature overnight.

Repeat one more time.

On the fourth day, the starter is ready to use, it can be stored in the refrigerator for up to 4 days.


When you are ready to make the bread, let it sit at room temperature at least 2 hrs before you need it.
To make the bread, place the yeast, sugar, and 1/2 cup warm water in a small bowl. Stir until the yeast has dissolved and let it stand in a warm place for about 10 minutes, until it's frothy.

Place the yeast mixture into a large bowl, stir in the flour and the sourdough starter in small pieces.

Add the 2 cups of lukewarm water and mix well.

Dust your fingers with flour.
Place the dough on a cool, lightly floured surface (preferably marble), and knead it about 7 to 8 minutes.
Flatten out the dough and sprinkle on the salt.
Fold the dough in half and knead for 2 more minutes, until it is smooth and satiny and springs back when touched.
If it is still sticky, add a little more flour and knead for one more minute.
Place the dough on a lightly floured work surface.
Sprinkle a little flour over dough, cover it with a cloth, and let it rest in a warm place ( about 80 to 85 degree F.) for 2 to 2-1/2 hours, until it doubles in size.
Put the dough back onto a lightly floured work surface and punch out the air.
Divide the dough in half and knead each piece for 2 to 3 minutes, shape each piece into a tight oval loaf.
Sprinkle flour on the loaves, cover with a cloth, and let them rest in a warm place 4 inches apart for 30 to 45 minutes, or until the double in size.
Preheat the oven to 425 degree F and place a pizza stone or quarry tile on the middle rack of the oven.
To give the bread a nice crust, place 2 cups of boiling water in each of two deep baking pans and place them on each side of the oven bottom about 20 minutes before baking the loaves. or, you can mist some cold water into the oven during the first 15 minutes of baking at five minutes intervals using a spray bottle (about 4 or 5 sprays each time).
Sprinkle a baker's peel with cormeal.
Gently place the risen loaves one at a time onto the peel.
Using a single edge razor blade or the tip of a small, very sharp knife, make a few 1/2-inch deep slashes on top of each loaf.
Gently slide or place the loaves onto the pizza stone and bake for 40 minutes.
To check the loaves for doneness, tap the bottoms with your fingertip and if they don't sound hollow, bake them for 5 more minutes.
When done, remove the loaves from the oven and set them on a wire rack to cool before
slicing.

Bon Appetit

Answer 5

Greek Dessert Ekmek Recipe

Answer 6

Web search: ekmek dessert. I just did. Lots of recipes.

O'hock