Künefe recipe

Shredded kadayıf pastry, unsalted künefe cheese and butter, fried golden in a pan. A balance of warm syrup on hot künefe for a crisp crust.

What goes with it?

Make the syrup
Boil the sugar and water. After boiling for 10 minutes, add the lemon juice and leave to cool until warm.
Prepare the kadayıf
Pull the kadayıf apart by hand into small pieces and rub thoroughly with the melted butter.
Layer in the pan
Press half the kadayıf into the pan. Add the sliced cheese, then press the remaining kadayıf firmly on top.
Fry both sides
Cook over a low heat until the underside is golden, then flip it over using a plate and fry the other side.
Add the syrup
Pour the warm syrup over the hot künefe and let it soak in for a few minutes. Sprinkle with pistachios and serve hot.

Eat straight away. Leftovers can be reheated in a pan over a low heat.

Künefe is a dessert closely tied to Hatay. Traditionally it is cooked in small copper trays over charcoal.