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Künefe

Serves 4 to 6 Dessert vegetarian, Desserts

Künefe

Künefe hails from the southern region of Hatay, a place where dessert shops have perfected this indulgent treat. Traditionally prepared for special occasions or simply to satisfy a sweet craving, it represents a beloved aspect of Turkish culinary tradition. At home, it becomes a communal experience, as family members gather to savor its unique textures and flavors.

The dish should be a symphony of contrasts, where crisp, buttery kadayıf shreds envelop a gooey, unsalted melting cheese core. The sugar syrup, infused with floral notes, adds a delicate sweetness, while a sprinkle of vibrant green pistachios offers a nutty finish. This is a dessert meant to be shared, inviting everyone to indulge in its rich and satisfying layers.

Ingredients

  • 400 gkadayıf shreds
  • 250 gunsalted melting cheese
  • 150 gbutter
  • 300 gsugar
  • 250 mlwater
  • to finishpistachio

Method

  1. Begin by preparing the syrup. In a medium saucepan, combine 300 g sugar and 250 ml water. Place over medium heat and stir until the sugar dissolves completely. Allow the mixture to come to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes. The syrup is ready when it slightly thickens and coats the back of a spoon. Remove from heat and let it cool to room temperature.
  2. Melt 150 g of butter in a small saucepan over low heat. Once melted, set it aside to cool slightly. Meanwhile, take 400 g of kadayıf shreds and gently separate them with your fingers to ensure they are not clumped together. Pour the melted butter over the kadayıf and mix thoroughly with your hands, ensuring each strand is well-coated with butter.
  3. Take a round, non-stick baking pan or a shallow ovenproof dish, approximately 25 cm in diameter. Divide the buttered kadayıf into two equal portions. Spread one portion evenly over the bottom of the pan, pressing it down firmly to create a compact layer. This will form the base of your Künefe.
  4. Slice 250 g of unsalted melting cheese into thin pieces and distribute them evenly over the kadayıf base. Ensure the cheese covers the kadayıf completely, leaving a small border around the edges. This will help prevent the cheese from leaking out during cooking.
  5. Cover the cheese layer with the remaining kadayıf, spreading it evenly and pressing down gently to seal the cheese between the layers. Place the pan over medium-low heat and cook the Künefe until the bottom layer turns a golden brown, which should take about 10-15 minutes. Carefully flip the Künefe using a flat plate or lid to cook the other side until it also turns golden brown.
  6. Once both sides are evenly browned, remove the pan from the heat. Immediately pour the cooled syrup evenly over the hot Künefe, allowing it to soak in. The syrup should sizzle slightly as it hits the hot surface, indicating it's being absorbed.
  7. Finish by sprinkling a generous amount of crushed pistachios over the top. Let the Künefe sit for a few minutes to absorb the syrup fully and cool slightly. Serve warm, cutting into slices and enjoying the gooey cheese and crispy kadayıf layers.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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