Gift of Hatay: Kunefe
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Preparation Time15 mins
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Cook Time20 mins
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Tel kadayıfs that are blended with lots of butter after being rolled out, unsalted Antakya cheese , also known as special künefe cheese, kadayıf strands that turn crispy when in contact with fire... Which dessert do you think has all this beauty in its recipe ? Of course, künefe , one of the most delicious sherbet desserts ! Although it originates from Hatay , we wouldn't be wrong if we say that you can find it in every city and even on the menu of every kebab restaurant! The fact that it spread so quickly and over such a wide area is, of course, due to the beauty of its taste. The contrasting harmony of the cheese with the sherbet makes itself felt even at the first fork.
Traditionally, kunefe is prepared on its own special tray with unsalted kunefe cheese. The kunefe, which is cooked slowly over the fire, is turned upside down so that both sides are browned like a pomegranate. To make it at home, you can use string cheese as an alternative to cheese, or a small thick pan as an alternative to a tray. Enjoy your meal!
Ingredients
Follow the directions
1
StepTo prepare the cooled syrup that you will pour over the hot kunefe; put granulated sugar and water in a pot. Boil the syrup mixture on the stove over low heat, stirring occasionally.
2
StepAdd lemon juice to the syrup that has boiled and thickened for about 20-25 minutes, stir, and then remove from the stove. Leave aside to cool.
3
StepPut the shredded wheat in a large bowl. Open it with your hands, strand by strand, and break it into small pieces. After adding the melted butter, continue to open the shredded wheat strands and mix the butter into the shredded wheat.
4
StepGrease the small round trays or pans that you will be cooking in with butter. Press half of the buttered kadaifi mixture onto the bottom of the baking tray.
5
StepAfter draining the water, sprinkle the grated unsalted Antakya cheese on the kadayıf without leaving any gaps.
6
StepCover the cheeses with the remaining butter-kadaifi mixture, pressing down on top.
7
StepPlace the kunefe trays on the stove. Cook the kunefe on low heat by moving the tray on the stove. Once the base of the kunefe has taken on color, turn it upside down with the help of a large plate and put it back on the stove. Cook in the same way to brown the other side.
8
StepPour the warm syrup over the golden brown kunefe that you are about to take off the stove and then remove it from the stove.
9
StepAfter the kunefe has rested for a short time and absorbed its syrup, slice it and share it with your loved ones, hot or warm, as desired.
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