Best Eish Es Seray Or Ekmek Kadaif Recipes

Ekmek Kadaifi (Pastry Topped With Custard and Whipped Cream) image

Provided by evelynathens

Categories Dessert

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 15

1 lb frozen kadaifi (shredded wheat pastry, available in the freezer section of most good supermarkets, next to the phyll)
6 ounces butter, melted
2 cups sugar
1 1/2 cups water
1/2 lemons, juice of or 1 cinnamon stick, in place of the citrus
1/2 fresh lemon rind
3 orange slices, with rind
2 tablespoons flour
2 tablespoons cornstarch
1/2 cup sugar
4 cups milk (3 hot & 1 cold)
4 egg yolks
1 teaspoon vanilla extract
12 ounces whipped cream
slivered toasted almonds or pistachios

Steps:

Crust: Preheat oven to 350 degrees; pull apart the 'threads' of the kadaifi into a 13x9-inch glass baking dish, packing down lightly with fingertips; drizzle with butter and bake 40 minutes or until golden brown; remove from oven and cool.
In small pot, combine remaining crust ingredients; bring to a boil and simmer 5 minutes; remove citrus rinds (if you don't want citrus, boil syrup with a cinnamon stick and remove); spoon syrup over kadaifi and cool.
Custard: Combine flour, cornstarch, and sugar in small bowl; add cold milk and whisk to remove any lumps; whisk in egg yolks; strain mixture through sieve into hot milk.
Cook over low heat, stirring constantly until it thickens; add vanilla and place plastic wrap directly on surface to prevent skin from forming; cool for 1 1/2 hours.
Spread custard evenly over kadaifi crust; refrigerate 1 1/2 to 2 hours minimum; then top with layer of whipped cream and decorate with slivered, toasted almonds or pistachios.
Chill well before serving.

Eish es Seray or Ekmek Kadaif image

Yield serves 8-10

Number Of Ingredients 8

3 3/4 cups sugar
1 1/4 cups water
1 tablespoon lemon juice
2/3-1 1/4 cups honey
1-2 tablespoons rose water
A large round loaf of white or wholewheat bread
1 1/2 cups eishta (see page 407), clotted cream, or mascarpone
1/4 cup chopped pistachios (optional)

Steps:

Make a thick syrup. Bring to the boil the sugar and water with the lemon juice. Simmer 10 minutes, until it thickens. Stir in honey and rose water and simmer for 2 minutes longer. You can darken the syrup to a rich deep brown (the traditional color for this sweet) by melting 2 tablespoons sugar in another pan until it is a dark-brown caramel and stirring it into the hot syrup.
Cut a slice about 3/4 inch thick horizontally right across the loaf of bread, and cut away the crust around it, so as to obtain one large soft crustless disk of bread. Dry out in a very low oven until slightly colored. Then moisten with water.
Pour the syrup into a wide, shallow round pan which will hold the whole crustless disk of bread. Bring the syrup to the boil. Place the bread in it and simmer very gently, squashing and pressing it down with a wooden spoon to help it absorb the syrup better. Cook for about 3/4 hour, adding water if it becomes too sticky, until the bread is entirely soaked through and is soft, rich, and heavy.
Turn out onto a round serving platter and allow to cool.
Spread with a thick layer of cream or mascarpone and sprinkle, if you like, with chopped pistachios.
Serve very small portions, as eish es seray is extremely rich and nobody can eat too much of it.
Variations
Individual slices of bread can be used in the same way as the single large disk of bread and simmered until soaked through and very soft.
In the Lebanon the syrup is scented with the grated zest of an orange.