Chef's Tip
When working with kataifi pastry, handle it gently to maintain its delicate strands. Keep the pastry covered with a damp cloth when not using it to prevent it from drying out and becoming brittle. For the most authentic flavor in the fenugreek pudding, toast the seeds lightly before steeping them in the milk mixture.
Instructions
- For the kataifi base: Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- Gently pull apart kataifi strands and place in a large bowl. Drizzle with melted butter and toss gently to coat.
- Spread kataifi evenly in prepared pan, pressing lightly to create a compact layer.
- Bake until golden brown and crisp, about 25-30 minutes.
- Meanwhile, make the syrup: Combine water, 1 cup sugar, honey, orange zest, and vanilla bean in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
- When kataifi is done, pour hot syrup over it immediately. Let cool completely.
- For the fenugreek pudding: In a dry skillet, toast fenugreek seeds over medium heat until fragrant, about 2 minutes. Transfer to a mortar and lightly crush.
- Combine milk, cream, and crushed fenugreek seeds in a saucepan. Bring to a simmer, then remove from heat, cover, and steep for 30 minutes.
- Strain mixture through a fine-mesh sieve, pressing on seeds to extract flavor. Return liquid to saucepan.
- In a bowl, whisk together 3/4 cup sugar, cornstarch, and egg yolks until smooth.
- Gradually whisk hot milk mixture into egg mixture. Return to saucepan and cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
- Remove from heat, stir in vanilla extract. Let cool slightly, then press plastic wrap directly onto surface. Chill until set, at least 4 hours.
- For the fig jam ice cream: In a saucepan, combine 2 cups cream, 1 cup milk, and 3/4 cup sugar. Heat until steaming.
- Whisk egg yolks in a bowl. Gradually whisk in hot cream mixture. Return to saucepan and cook, stirring constantly, until mixture coats the back of a spoon.
- Strain into a bowl and stir in fig jam. Chill thoroughly, at least 4 hours.
- Churn in an ice cream maker according to manufacturer's instructions. Freeze until firm.
- For the pomegranate sauce: In a small saucepan, combine pomegranate juice and 1/4 cup sugar. Bring to a boil, then reduce heat and simmer until reduced by half and slightly syrupy, about 15-20 minutes. Chill.
- To assemble: Cut kataifi base into squares. Top each with a dollop of fenugreek pudding, a small dollop of kaymak or mascarpone, and a scoop of fig jam ice cream.
- Drizzle with pomegranate sauce and garnish with pomegranate seeds and chopped pistachios.
Plating
Place a square of honey-soaked kataifi pastry on a dessert plate, with the golden strands visible. Top with a generous dollop of fenugreek pudding, smoothing it into an even layer. Add a quenelle of fig jam ice cream to one side. Place a small spoonful of kaymak or mascarpone alongside. Drizzle the vibrant red pomegranate sauce in an artistic pattern over and around the dessert. Scatter pomegranate seeds and chopped pistachios over the top for color and texture. Optionally, add a small sprig of mint for a touch of green.
Storage & Reheating
The kataifi base can be made 1 day ahead and stored at room temperature, covered with foil. The fenugreek pudding can be refrigerated for up to 3 days. The fig jam ice cream can be frozen for up to 2 weeks. The pomegranate sauce can be refrigerated for up to 1 week. Assemble just before serving for the best texture contrast.
About This Recipe
This Ekmek Kataifi draws inspiration from Oleana's innovative approach to classic Turkish and Greek desserts. Traditional ekmek kataifi typically features a shredded phyllo base with custard and fruit, but this version elevates the classic with the unique addition of fenugreek in the pudding—a nod to Middle Eastern flavors. The fig jam ice cream adds rich, fruity notes while the pomegranate sauce provides a vibrant, tangy counterpoint. The addition of kaymak, a creamy dairy product popular in Turkish cuisine, honors the dish's cultural roots.