Hatay's spectacular syrup-soaked cheese dessert — shredded wheat pastry filled with melting unsalted cheese, fried in butter and drenched in rose water syrup.
Künefe is one of Turkey's most theatrical and beloved desserts, originating from the city of Hatay (Antakya) near the Syrian border. Fine shredded wheat pastry (kadayıf/kataifi) is layered with stretchy unsalted cheese — traditionally Hatay's own künefe peyniri — and cooked in butter in a small copper pan until crispy and golden. The entire pan is then flipped, the other side crisped, and the whole thing doused with cold sugar syrup perfumed with rose water and orange blossom. The result is a dramatic contrast of crispy, buttery pastry and molten, stretchy cheese, cooled and sweetened by the fragrant syrup. Künefe must be eaten immediately — it hardens quickly and loses its magic within minutes.
Serves 4
Boil sugar and water until sugar dissolves (about 5 minutes). Add lemon juice and rose water. Cool completely — the syrup must be cold when applied to the hot künefe.
Toss shredded wheat pastry with melted butter, pulling apart strands until well coated.
Press half the buttered pastry into a 22 cm ovenproof pan. Spread cheese evenly over. Press remaining pastry on top. Cook over medium heat for 8–10 minutes, pressing down occasionally, until the bottom is golden.
A glass lid lets you monitor the colour without lifting the lid and releasing heat.
Place a large plate over the pan and flip in one confident motion. Slide künefe back into the pan uncooked-side down. Cook another 8 minutes until golden.
Slide onto a plate and immediately pour cold syrup over — it will sizzle. Sprinkle with crushed pistachios. Serve at once — künefe must be eaten hot.
Cold syrup on hot pastry is essential — the contrast creates the signature sizzle and prevents the pastry from becoming soggy.
Use low-moisture mozzarella or mix with ricotta for a closer approximation to künefe peyniri.
Künefe hardens as it cools — it is one of the few desserts with a strict eating deadline.
Add finely ground pistachios mixed into the cheese layer.
Serve with a scoop of dondurma (Turkish mastic ice cream) for a hot-cold contrast.
Make individual portions in small cast-iron pans for elegant presentation.
Must be eaten immediately. It does not store well.
Künefe originated in the Levant region and was adopted into Ottoman palace cuisine, where it became one of the most prized desserts. Today, Hatay claims it as a regional specialty with an intense local pride — künefe shops open as early as 7am in Hatay, as locals eat it for breakfast.
Künefe peyniri from Hatay is an unsalted, slightly tangy, stretchy fresh cheese. Mozzarella is the best widely available substitute. Avoid salted cheeses — they will make the dessert inedible.
Pouring cold syrup on hot pastry causes rapid penetration without making it soggy. Warm syrup on warm pastry results in a limp, sweet mess.
Per serving · 4 servings total
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