Recipes · Greek · Desserts
Ekmek Kataifi
One serving has 460 kcal and 8 g protein, and at least a fifth of a woman's daily need of vitamin A (37%), selenium (30%), riboflavin (30%), thiamin (24%), choline (23%) and phosphorus (22%). Ready in 73 minutes.
- Preparation: 40 min
- Cooking: 33 min
- Makes: 1 serving (193 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten, nut
Ingredients
- 30 g Phyllo dough
- 10 g Butter, unsalted
- 20 g Sugar
- 20 g Water
- 2 g Lemon juice
- 60 g Milk, whole
- 10 g Egg yolks, raw
- 5 g Cornstarch
- 1 g Vanilla extract
- 30 g Cream, heavy
- 5 g Pistachios
Method
- Makes 1 serving; multiply the ingredients by 8 for a full tray. Toss the shredded phyllo (kataifi, or shredded phyllo dough as a stand-in) with the melted butter, spread in a small dish, and bake at 180 °C (355 °F) for 15-18 minutes until golden and crisp.
- Meanwhile simmer the water with half the sugar and the lemon juice for 4-5 minutes to make a light syrup.
- Pour the hot syrup evenly over the baked pastry as soon as it comes out of the oven, and let it soak in and cool.
- Make the custard: whisk the egg yolk with the remaining sugar and the cornstarch, pour on the hot milk, return to the pan and cook over medium heat, whisking, until thick; stir in the vanilla and cool.
- Spread the cooled custard over the soaked pastry base.
- Whip the cream to soft peaks and spread over the custard.
- Chill for at least 1 hour.
- Scatter with the chopped pistachios before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 460 kcal | 22% |
| Carbohydrates | 46.1 g | |
| Water | 110 mL | |
| Fiber | 1.1 g | 4% |
| Protein | 7.6 g | 16% |
| Tryptophan | 0.1 g | |
| Threonine | 0.28 g | |
| Isoleucine | 0.35 g | |
| Leucine | 0.63 g | |
| Lysine | 0.43 g | |
| Methionine | 0.17 g | |
| Cystine | 0.1 g | |
| Phenylalanine | 0.37 g | |
| Tyrosine | 0.3 g | |
| Valine | 0.42 g | |
| Histidine | 0.19 g | |
| Fat | 27.6 g | |
| Monounsaturated | 8.8 g | |
| Polyunsaturated | 2.3 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2 g | |
| Saturated | 14.8 g | |
| Trans-Fats | 0.37 g | |
| Cholesterol | 170 mg | |
| Calcium | 113 mg | 11% |
| Copper | 0.13 mg | 14% |
| Iron | 1.5 mg | 8% |
| Magnesium | 19.9 mg | 6% |
| Manganese | 0.22 mg | 12% |
| Phosphorus | 157 mg | 22% |
| Potassium | 199 mg | 4% |
| Selenium | 16.4 µg | 30% |
| Sodium | 186 mg | |
| Zinc | 0.8 mg | 10% |
| Thiamin (vitamin B1) | 0.26 mg | 24% |
| Riboflavin (vitamin B2) | 0.33 mg | 30% |
| Niacin (vitamin B3) | 1.4 mg | 10% |
| Pantothenic acid (vitamin B5) | 0.8 mg | 16% |
| Pyridoxine (vitamin B6) | 0.16 mg | 12% |
| Folate (vitamin B9) | 48.5 µg | 12% |
| Cobalamin (vitamin B12) | 0.53 µg | 22% |
| Choline | 99.7 mg | 23% |
| Vitamin A | 259 µg | 37% |
| Vitamin C | 1.2 mg | 2% |
| Vitamin D (D2 + D3) | 71.3 IU | 12% |
| Vitamin E | 0.98 mg | 7% |
| Vitamin K | 2.7 µg | 3% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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