Ekmek Kataifi with Greek Yogurt

This Ekmek Kataifi is a stunning Mediterranean dessert that layers crisp, buttery kataifi pastry with fragrant cinnamon syrup and a cloud-like yogurt cream. Traditionally made with a custard base, this version swaps in Greek Yogurt for a lighter, tangy twist that balances the sweetness beautifully while adding a boost of protein. Finished with bright orange zest and a sprinkle of pistachios, it’s a show-stopping dessert that delivers incredible texture—crispy, syrup-soaked pastry beneath a fluffy, creamy topping.

Syrup Ingredients:

• 2 cups granulated sugar

• 1 ⅔ cups water

• 2 tablespoons fresh lemon juice

• 1 stick of cinnamon

Kataifi Base Ingredients:

• ½ cup slivered almonds

• 1 tsp ground cinnamon

• 1 16oz pack frozen Kataifi dough, thawed in the fridge overnight

• 12 tbsp (1.5 sticks) of unsalted butter, melted

Yogurt Cream Ingredients:

• 2 cups Nounós Creamery Classic Plain Greek Yogurt

• ⅔ cup powdered sugar

• ¾ cup heavy cream plus 2 tbsp

• Zest of one orange

For serving:

• Roughly chopped pistachios

Steps:

1. Preheat the oven to 350 degrees.

2. Make the syrup. Add all of the ingredients for the syrup in a saucepan and bring to a boil over high heat. Boil for six minutes without stirring, and set aside to cool.

3. Make the Kataifi base. Mix together the slivered almonds ground cinnamon and set aside. Add the Kataifi dough to a greased 9 x 13 inch pan, pulling apart the shreds to separate them. Drizzle with melted butter, fluffing the dough to make it spread evenly. Sprinkle the almonds and cinnamon on top, fluffing the Kataifi once more so the almonds submerge and spread evenly to avoid burning. Bake for 50 minutes, until golden brown and crispy. Immediately pour the syrup over the dough and allow to cool to room temperature.

4. While the Kataifi base is cooking for the last 20 minutes, make the yogurt cream. Put the yogurt, powdered sugar, heavy cream, and orange zest into the bowl of a stand mixer and whisk at high speed for 1-1.5 minutes, until you have a fluffy and thick cream. Spread all over the cooled dough with a rubber spatula and refrigerate for at least one hour. Top with the chopped pistachios and serve.