DIFFICULT RECIPES

Dear Nick,

Both recipes (in their original form) are quite difficult.

The ekmek is a flat bread which is cooked with water and sugar, in a very large round metal pan in low heat (traditionally on charcoals) for many hours until it gets its dark brown caramel color. It is served with a big scoop of kaimaki (It is the cream of the milk from buffalos but in solid form. You can still find it in Konstantinople or in Thessalonica). The sweet taste of ekmek is balanced with the unsweet taste of kaimaki.

If you have ever tried it, you have probably tasted ekmek kataifi which replaces the one that I decribed above. It is made of kataifi dough (like angel hair) which is baked in the oven with butter and you pour sirup and nuts when it is done. You serve it with ice cream.

Bougatsa needs a lot of labor in order to achieve its mouth-melting structure. I have a recipe from a baker which I have never tried because it needs time and work. If you are still interested I will post it on the board.

However, if you really wanna try the original tastes, plan a trip to the north part of Greece (Thessalonica) or to Konstantinople.

Bye, Melina