Ekmek Kadayıfı is a traditional Turkish dessert made by re-cooking baked and dried leavened bread dough with syrup. It is best known for being served with clotted cream (kaymak). The dessert is especially associated with the region of Afyonkarahisar, where it has been registered with a geographical indication.
Afyon Kaymaklı Ekmek Kadayıfı, meaning “Ekmek Kadayıfı with Afyon clotted cream,” is not only served as a dessert but also holds a significant place in social gatherings such as births, weddings, pilgrimages, and religious holidays as part of a traditional meal known as sıra yemeği (a sequential meal served to guests). Prepared in various styles across Anatolia, this dessert remains a symbolic element of traditional Turkish cuisine.
Ekmek kadayıfı (photo: Türkiye Kültür Portalı)
Origin
The origins of Ekmek Kadayıfı trace back to the Ottoman period. Early accounts suggest that it was served to soldiers returning from victorious campaigns by pouring syrup over stale bread. Over time, this evolved into a popular dish in the public kitchen.
The dessert was initially a practical way to repurpose leftover or stale bread by sweetening it with syrup. Over generations, it became widely embraced by the public and earned a special place in Turkish culinary heritage. It has survived to the present day through traditional preparation methods, especially in the central Anatolian regions, including Afyonkarahisar, Kayseri, Konya, and Gaziantep.
In Afyonkarahisar, a simple homemade dessert made by sweetening stale bread with molasses or honey gradually evolved into a more refined dish. As it became part of the region’s cultural identity, it was officially registered with a geographical indication under the name Afyon Kaymaklı Ekmek Kadayıfı. Today, it is produced not only for traditional household meals but also as a commercially available dessert.
Ekmek Kadayıfı Recipe
While the basic preparation technique for Ekmek Kadayıfı remains largely the same, regional variations differ in ingredients and presentation styles. The most well-known types include:
- Afyon Kaymaklı Ekmek Kadayıfı
- Ekmek Kadayıfı with Walnuts (Cevizli)
- Ekmek Kadayıfı with Sour Cherries (Vişneli)
- Ekmek Kadayıfı with Pistachios (Fıstıklı)
In some regions, it may also be served plain or with ice cream. The following recipe is based on the geographically indicated Afyon Kaymaklı Ekmek Kadayıfı.
Ingredients
- 1 pre-made Ekmek Kadayıfı base
- 2.5–3.5 kg granulated sugar
- 2.5–3 liters of water
- Juice of half a lemon
- A sufficient amount of Afyon clotted cream (kaymak)
Preparation
The first step in making Ekmek Kadayıfı is preparing the syrup. Combine water, sugar, and lemon juice in a pot and stir until the sugar is fully dissolved. Bring the mixture to a boil, continue boiling for a few more minutes, then remove from heat.
Meanwhile, place the pre-made Ekmek Kadayıfı in a wide tray and soak it with lukewarm water for about 10–15 minutes to allow it to swell. Afterward, drain the excess water and begin cooking the kadayıf by slowly pouring the hot syrup over it.
To ensure the syrup is evenly absorbed, it should not be poured directly onto the surface but rather around the edges of the tray using a ladle. Continue this process until all the syrup is used and fully absorbed by the kadayıf.
Once fully cooked, carefully flip the kadayıf onto a slightly smaller tray and let it cool to room temperature. When ready, cut it into slices and generously top with Afyon kaymak. Optionally, serve with a scoop of ice cream on the side.
