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Ekmak

A slightly sweet traditional Syrian boat shaped breakfast or dessert bread filled with creamy cheese topped by fruit preserves .
Print Recipe
Prep Time 3 hours 30 minutes
Cook Time 15 minutes
Course breads, Breakfast, brunch, Dessert
Cuisine Syrian
Servings 12 breads

Ingredients
  

For the cheese filling:

  • 2 cups mascarpone or full fat ricotta cheese
  • 1/2 cup all-purpose flour
  • 2 tsp lime zest
  • 2 eggs
  • 4 tsp honey
  • 1/2 tsp salt
  • 2 tsp icing sugar optional, for sweeter filling

For the Dough:

  • 1 tsp sugar
  • 2 tsp active dry or instant yeast
  • 1/2 cup lukewarm water
  • 4 cups all-purpose flour
  • 1 1/2 to 2 tsp salt
  • 3 tbsp sugar
  • 55 gm unsalted butter soft at room temperature
  • 1 1/2 tsp apple cider vinegar

For Topping:

  • 3/4 cup blackcurrant preserves or of choice

For Brushing on Dough:

  • 1/4 cup cold milk

For Garnish:

  • Icing sugar
  • Honey for serving

Instructions
 

The Ekmak Filling:

  • Make the filling first so it can chill in the fridge for a couple of hours. Mix all the ingredients together with a fork till creamy and smooth. You can add a little icing sugar for a sweeter filling. I would personally not do so but follow your taste buds. Refrigerate while you are making the dough.

Make the Dough:

  • Mix together the 1 tsp sugar, yeast and lukewarm water. Keep aside for 5 to 10 minutes till foamy.
  • In the bowl of your kneading machine, mix together the flour, salt, the 3 tbsp sugar, and the butter. Pour in the yeast mixture, apple cider vinegar and enough water and knead until you have a very soft and pliable dough that’s just short of sticky.
  • Turn the dough out onto your counter and form it into a ball. Place it into an oiled bowl, cover, and let rise until doubled, about an hour. Line baking sheets with parchment or lightly grease them.
  • Deflate the dough and let it rest for 10 minutes. Divide into 12 equal portions, cover loosely and let them rest for 15 minutes. Stretch or roll out each ball into a 4-inch round. Let it rest for 10 minutes. Stretch each round again to about 6-inch long oval/ oblong shape.
  • Spoon 1/12th of the filling in the middle of each oval. Fold both sides over forming a “boat” shape (see image above). Make sure to pinch and seal the “boat” well to prevent it opening up while baking. Cover the boats loosely and let them rest for about 10 to 15 minutes.
  • Spoon a tablespoon of the blackcurrant preserves in the middle of the cheese mixture. Brush the dough with cold milk.
  • Bake the Ekmak at 220C (425F) for about 15 minutes till they’re done and a golden brown in colour. Let them cool on the pan for 10 minutes. Sprinkle with icing sugar and serve warm with honey. You can also brush them with honey instead of icing sugar.
  • Refrigerate leftovers and reheat at 160C (325F) for about 5 to 10 minutes.