Künefe or kanafeh or kunafeh or kunafah or ... I don't know any other names of it.. But basically it's sweet pastry made from wiry kadaif filled/ layered with unsalty soft cheese and soaked in sugar syrup. Served hot or room temperature.
Künefe is popular from Turkey and from some Mediterranean countries (as a former Ottoman Empire).
In Turkey, some cities (like Hatay, Adana, Mersin, Sanliurfa, Mardin) had claimed where this Künefe originated from. But according sources Künefe originally from Arabian.The soldiers of the Ottoman Empire which was sent on the road to the establishment of the Republic has gone to Yemen. Some of troops here had made some "sweets/ dessert" and then later when they (ottoman soldiers) have returned to their home they started to learn making this dessert. Künefe came to Mersin the end of the year 1930, and to Hatay at 1940s.
But after few years living here slowly my taste have adapted, but still I eat some sweets in moderation.
This popular and everybody's favorite dessert is surprisingly easy to make. Here I use a plate specially for making Künefe. It has about 15 cm in diameter with deep-set in middle part (around 12 mm depth). But feel free to use baking tray or pan.
The recipe I saw from this video, and yes.. there is not exact amount of ingredients used. You need to know that this künefe has thin layer with cheese layer in between. Press the kadaif pretty hard to make it solid and flat.
So for you who wants to experience Turkish dessert for your family... here recipe I use:
Serve 3~4 plate
For thick sugar syrup (make a head):
- 650~700 gr sugar
- 400 ml water
- 1 tsp corn syrup (optional)
- 1/2 lemon, juiced and zest.
>>Mix all ingredients and heat until rolling boiled. Chill to room temperature until ready to use.
|I use unsalted string cheese|
- About 350 gr stale wiry kadayif*
- about 400 gr good quality butter, soften at room temperature
- 2 Tbsp molasses ( I use grape molasses)
- "künefe soft cheese" unsalted (here mostly people use hatay cheese or string cheese)
- Pistachio and clotted cream (turk; kaymak) for serving.
(*) I use fresh kadayif then keep in room temperature unwrap so it gets dry a bit.
1. Roughly chopped kadayif into smaller part
2. Mix soften butter with grape molasses. Take your künefe plate (or use baking tray or cast iron pan), generously rub with butter.
3. Scatter chopped kadayif over butter. I didn't measure exactly how many grams (around 50 gr each layer). Then press firmly with your palms or something flat and heavy so you will get firm and solid layer.
4. Layer the cheese evenly over kadayif.
5) Again cover with kadayif and press firmly.
6) Heat over low flame while press the surface with something flat. Cook until brown, you can see the edge become brown and künefe can easily separate from plate.
7. Now this is a little bit tricky step.... How to turn over your künefe. Take one flat plate, put face down over künefe plater then with fast movement flip over those plates... taddaaa...
8. Generously rub again künefe plater with butter before slip over your künefe.
9. Cook other side over low heat evenly until golden brown. Once off from stove, generously flush künefe with sugar syrup.
I skip kaymak because I think I already gain some big calories with this dessert (^,^)
- This food is highly recommended while you visit Turkey, especially to these area: Hatay, Sanliurfa, Gaziantep, Mardin, Adana, Mersin and around that area (^,^)
- Do not think about your diet program while enjoy this
- Note and bookmark this recipe cause it's addictive dessert, you might want it again and again (^,^)