1 ready made Ekmek Kadayifi
6 cups of water
5 cups of sugar
500 gr Cottage Cheese (Nor Peyniri)
1 tablespoon of rose-water
Almonds and/or walnuts
In a large pot, combine the water, sugar and rose-water and stir
the mixture to the boil until it reaches syrup consistency. Seperate
the two layers of the Ekmek kadayifi and pour some of this syrup
on each layer enough to soften them. Top the lower layer with crumbled
cottage cheese, finely chopped almonds/walnuts, a pinch of sugar
and cinnamon and cover it with the upper layer of the Ekmek Kadayifi.
Cook the prepared kadayif in low heat while periodically pouring
the rest of the syrup on it with a tablespon until all the syrup
is absorbed. Let it cool in the refrigerator before serving.
Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.