Ekmek Kadayifi

Iyi Bayramlar and Happy Eid to all of my readers.  I love this time of year, as much as I love Christmas and New Year, Easter and any other festival that the Cypriots deem worth celebrating.  Quite frankly, if I could celebrate Diwali I would.  And on that subject of Diwali, which happened last weekend, may I wish anyone that celebrates this glorious and most colourful of festivals, a wonderful Diwali.  Back to Eid of course.  This is an important time to reflect on the hardship of fasting over the last month and embrace the joy of family and blessings from Allah.  I love the gathering of families and wonderful feasts that are carefully prepared and laid out for all to enjoy.  Most importantly I feel this is a time to rejoice in the diversity of the Cypriot culture, a culture rich in so many ways not least its customs.  An island in conflict it may be but ultimately, we are all Cypriots and should welcome this with open arms.  We have so many things to be proud of.  Cyprus is mixed with Christian and Muslim residents, with three great languages spoken – Greek, Turkish, Armenian, Cypriot Arabic and English.  This allows for a very colourful kitchen which is a huge part of the culture.  Eating is a lively affair and all are welcome.  Meals are for sharing and can last the whole night through with lots of vivacious conversation and good wine to complement the table.  So in celebration of all that is Cypriot and the wonders of Cyprus, of Bayram and Cypriot Muslims, this week’s recipe is just for you.  Ekmek Kadayif is a cross between bread pudding and tiramisu minus the alcohol and raisins if that makes sense!  It is beautifully soft and sweet with a slightly tangy flavour from the Nor cheese, or Anari, that is sandwiched in the centre of the two sponge like casings.  It positively melts in the mouth when eaten which is probably why I could polish off one big slice all to myself, not advisable for all however!  Iyi Bayramlar folks and Afiyet olsun.

You will need:

1 large pack of Ekmek kadayif – bought from one of the Turkish Food Centres

4 glasses of sugar (normal drinking glasses)

5 glasses of water

Half a kilo of Nor

1 tbsp Rose water or orange blossom water

Coarsely ground almonds and walnuts

Preparation:

The Syrup – first prepare your syrup so it has enough time to cool.  Put the sugar, water and rose water into a large pan and bring to the boil.  Turn down and simmer until the syrup thickens and falls off a spoon in slow drops.  Set aside.

Preparation of the Kadayif – In each pack of ekmek kadayif there are two pieces, one for the top, one for the bottom.  Wet each piece and put in to two separate trays, one tray deeper that the other.  Slowly pour over the hot syrup until it covers the sponge.  Place in a warm oven and allow to cook, slowly adding more syrup as the sponge absorbs the syrup.  Mix the nor with some sugar, about 2 tbsp, depending on your taste, and the ground nuts.  Layer this on top of the first kadayif layer.  Now top with the other layer.  Be careful when doing this so as not to break the layer up.

Finally, cool in the fridge for up 2 hours.  Delicious!