Greek Recipes

Greek and Cypriot recipes

Greek Ek Mek Sweet – Ekmek Kataifi


  • z1/2 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

Ingredients for the syrup:

  • 2 cups of water
  • 13/4 cups of sugar
  • 1 tbsp of lemon juice
Ekmek Kataifi

Ekmek Kataifi


  • 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.

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