Ingredients with Measurements:
- 1 package of ekmek kadayıfı (shredded phyllo dough)
- 1 can of coconut milk (400 ml)
- 1 cup of sugar
- 1 cup of water
- 1 cup of shredded coconut
- 1/2 cup of unsalted butter, melted
- 1/2 cup of chopped pistachios
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat and let it simmer for 5 minutes. Remove from heat and stir in the coconut milk.
3. In a separate bowl, mix the shredded coconut with the melted butter.
4. Place the ekmek kadayıfı in a large bowl and separate the strands with your hands.
5. Pour the coconut milk mixture over the ekmek kadayıfı and mix well.
6. Grease the baking dish with butter or cooking spray.
7. Spread half of the ekmek kadayıfı mixture evenly into the baking dish.
8. Sprinkle half of the shredded coconut mixture on top.
9. Spread the remaining ekmek kadayıfı mixture on top of the shredded coconut.
10. Sprinkle the remaining shredded coconut mixture on top.
11. Bake for 35-40 minutes or until golden brown.
12. Remove from the oven and let it cool for 10 minutes.
13. Sprinkle chopped pistachios on top.
14. Cut into squares and serve.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 420
Fat: 22g
Carbohydrates: 55g
Protein: 4g
Sodium: 160mg
Sugar: 42g
Substitutions for ingredients:
- You can use regular milk instead of coconut milk.
- You can use honey instead of sugar.
- You can use chopped almonds instead of pistachios.
Variations:
- You can add a layer of whipped cream on top before sprinkling the pistachios.
- You can add a layer of sliced bananas or strawberries between the ekmek kadayıfı layers.
Tips and tricks:
- Make sure to separate the ekmek kadayıfı strands before mixing with the coconut milk mixture.
- Use a pastry brush to spread the melted butter evenly on the shredded coconut.
- Let the ekmek kadayıfı cool for at least 10 minutes before cutting into squares.
Storage instructions:
Store the leftover Coconut Ekmek Kadayıfı in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Coconut Ekmek Kadayıfı in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Coconut Ekmek Kadayıfı on a platter and sprinkle extra shredded coconut and chopped pistachios on top.
Garnishes:
Chopped pistachios and shredded coconut.
Pairings:
Turkish tea or coffee.
Suggested side dishes:
Fresh fruit salad or Turkish delight.
Troubleshooting advice:
- If the ekmek kadayıfı is too dry, add more coconut milk.
- If the ekmek kadayıfı is too wet, add more shredded coconut.
Food safety advice:
Make sure to use clean hands and utensils when handling the ingredients. Store the leftovers in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Ekmek kadayıfı is a traditional Turkish dessert made with shredded phyllo dough. It is usually served during special occasions such as weddings and holidays.
Flavor profiles:
The Coconut Ekmek Kadayıfı has a sweet and nutty flavor with a crispy texture.
Serving suggestions:
Serve the Coconut Ekmek Kadayıfı warm with a scoop of vanilla ice cream on top.
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Region: Turkish