Ekmek kadayıfı

Ekmek kadayıfı is a Turkish syrup dessert built on a dried bread round rather than on pastry: a yeasted dough baked into a flat, porous disc, dried hard, then cooked in sugar syrup until it swells into a dark amber sponge, and served cold under a thick slab of kaymak. The disc is a product in its own right, sold by bakers and in packets with a dimpled top, and it bears no relation to the shredded tel kadayıf used for künefe; the two share only the name, which in Ottoman usage covered several syrup-soaked sweets. Afyonkarahisar is the city most often credited with the dish, helped by its reputation for the kaymak that goes on top, and restaurants there serve it as the standard finish to a meal of sucuk and meat dishes. It is also one of the sweets associated with Şeker Bayramı, the holiday that ends Ramadan, when a tray is made for guests.