Dessert
This sour cherry version of classic ekmek kadayifi is made by topping syrup-soaked kadayif with kaymak and sour cherry compote. The tart cherries balance the sweet syrup.
Spread the ekmek kadayifi in a baking pan and drizzle with the melted butter.
Bake in an oven preheated to 170°C / 340°F for 25–30 minutes, until golden on top.
Bring the sugar, water, and lemon juice to a boil over medium heat and cook for 5 minutes.
Slowly pour the warm syrup over the hot kadayif and let it rest for 30 minutes.
Slice and serve topped with kaymak and sour cherry compote.
Store in a covered container in the refrigerator for up to 3 days. Add the kaymak just before serving.
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