Greek Ek Mek Sweet

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~ Ingredients ~ 1/2 a packet kataifi Fyllo ~ 200gr of pistachio nuts (unsalted and unroasted) roughly crumbled ~ 1 litre of milk ~ 1/2 a litre of whipping cream ~ 100gr of unsalted butter ~ 450gr of vanilla corn flour (if you can’t get vanilla corn flour, then use ordinary corn flour plus 1 vanilla sacket) ~ 1/2 a tsp of ground mastic ~ 3 tbsp of sugar ~ 1 tbsp of icing sugar	Photos By bephf
~ Ingredients for the syrup: ~ 2 cups of water ~ 13/4 cups of sugar ~ 1 tbsp of lemon juice

 

~ This is a delightful, Refreshing Greek Dessert! ~ It's also very light and is often accompanied by ice cream. ~ You will need kataifi Fyllo and mastic to make it. ~ If it is difficult for you to obtain where you live, then there are a couple of links at the bottom of this post where you can order them on the internet. You will then need to crush the mastic drops.

~ If the kataifi Fyllo is frozen you have to take it out of the freezer from the night before to defrost. ~ Crumble the kataifi Fyllo into a buttered oven dish (approx. 35x30x5cm – 12x12x2 inches). ~ Melt the butter and spread evenly over the kataifi fyllo with a spoon. ~ Put in a pre-heated oven at 180 degrees Celsius (see conversions for fahrenight) for 30 minutes or until it is golden brown. ~ Just before the 30 minutes is over, prepare the syrup by boiling the water, sugar and lemon juice for 4 minutes. ~ Remove the Fyllo from the oven and pour the hot syrup evenly over it. ~ Set aside to cool and absorb the syrup. ~ Heat 3/4 of the milk in a pan. ~ While the milk is heating up and before it has come to the boiling stage, dissolve the corn flour and the sugar in the remaining 1/4 of the milk. ~ Add this slowly to the milk in the pan, stirring continuously being careful not to stick to the bottom of the pan. ~ Bring the milk to the boil and once it thickens and become cream, remove from the heat. ~ Add the ground mastic and stir to combine with the cream. ~ As soon as the cream cools down, add 250ml of the whipping cream, stirring very well to combine. ~ Sprinkle half of the crumbled pistachio nuts over the kataifi Fyllo. ~ Spread the cream mixture on top of the kataifi Fyllo and nuts. ~ Set aside to cool down completely. ~ Whip the remaining cream with the icing sugar. ~ Spread the cream and icing sugar mixture on top of the cream and even out with a spoon. ~ Sprinkle the remaining crumbled pistachio nuts evenly on top. ~ Put the Greek Ek Mek Sweet in the fridge for at least two hours to be cold before you serve it. ~ Ek Mek is a very light Greek dessert and is often accompanied by ice cream. ~ Good luck and enjoy.