Künefe

About This Recipe

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.

Ingredients

Serves 4

• 300 gkataifi (shredded wheat pastry)(thawed if frozen)
• 100 gbutter(melted)
• 250 gmozzarella or unsalted fresh cheese(shredded)
• 300 gsugar
• 200 mlwater
• 1 tbsplemon juice
• 1 tsprose water
• Crushed pistachiosto garnish

Instructions

1. 1

   Make the syrup

   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.

2. 2

   Prepare the pastry

   Toss shredded wheat pastry with melted butter, pulling apart strands until well coated.

3. 3

   Layer and cook

   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.

4. 4

   Flip

   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.

5. 5

   Serve immediately

   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.

Variations

• •

  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.

Storage

Must be eaten immediately. It does not store well.

Frequently Asked Questions