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You’ll see it as Εκμέκ Καταΐφι in Greek circles and Ekmek Kadayıfı in Turkish.

The Greek version (shown here) starts with a layer of crispy baked shredded dough that’s saturated in sweet syrup then topped with rich, dense custard and crowned with kaymak (clotted cream) or whipped cream and a scattering of chopped nuts.

In Turkey, the base is bread pudding (ekmek means bread in Turkish) soaked in syrup and finished off with kaimak.

This irresistible indulgence came from Greek Bakaliko, 7615 5th Ave, in Bay Ridge, Brooklyn and yes, it’s one of the stops on my Flavors of Little Levant and Little Yemen ethnojunket.

You know you wanna.