Ekmek Kadayıfı: a Turkish Bread and Cream Dessert
A classic Turkish dessert features layers of firm bread saturated with lemony syrup, then topped with chopped nuts and clotted cream.
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Instructions
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Melt sugar in a large pan over medium heat until it caramelizes to a dark honey color. Add water and bring to a boil. Once boiling, add lemon juice and simmer for 10 minutes until thick and light honey-colored, then remove from heat.
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For ready 'kadayıf', place it browned-side-down in a shallow tray. Cover with boiling water and let it rest for 15 minutes. Remove the softened bread, press out excess water on a towel, and return it to the tray after discarding the tray water.
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Cut a large cross in the bread to aid syrup penetration. Place the tray over low heat on the stove. Drizzle the prepared syrup over the bread, rotating the tray to ensure even absorption. Once all syrup is absorbed and the bread darkens, remove the tray from heat and cool.
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Cut the cooled dessert into squares or triangles. Garnish traditionally with a thick layer of clotted cream between bread layers, or simply on top, and sprinkle with crushed nuts.