Ingredients:

• 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

Notes:

• 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.

Method: 

• 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.