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Hi,

About the Ekmek recipe, I was talking about the new second "version," the one made with kataifi dough. I tasted once in Greece and it was something else, something I can't describe. It was made from kataifi at the bottom, then a yellow cream (I think a mix of cornstarch and milk), then some cataifi again, then this yellow cream again and finally a white cream on top (propably whipped heavy cream) sprinkled with toasted almonds. I searched all over the net but I couldn't find something.

About the Bougatsa recipe I remember it made from phyllo dough containing a sweet cream. I found a recipe for it at
http://sunsite.auc.dk/recipes/english/o0340090.html
but the fact that the main ingredient was cheese made me suspicious. The one I ate was so sweet inside. I don't think that the filling inside was cheese. Can you post your "version"?

Nick.




MsgID: 021782
Shared by: Nick.
In reply to: DIFFICULT RECIPES
Board: All Baking at Recipelink.com
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Reviews and Replies:
1 ISO: Bougatsa and Ekmek
  Nick.
2 DIFFICULT RECIPES
  Melina
3 Thank You: Thanks a lot!
  Nick.
4 BOUGATSA
  MELINA
5 OK Melina. I also obtained a ...
  Nick.
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