Turkish style Kunafa Recipe

Ingredients for Hatay Kunefe Recipe at Home

1. 300 grams of wire kadayif
2. 150 grams of butter (10.5 tablespoons)
3. 200 grams of unsalted cheese (or string cheese)

For Sherbet:

1. 2 cups granulated sugar
2. 2 glasses of water
3. 1 tablespoon of lemon juice

The Tip of Kunefe Recipe

If you keep the kadayıf in the freezer before preparing the künefe, it will break easily and the wire will separate. After the sugar dissolves in the water, it should be boiled for a long time on low heat to reach the consistency of sherbet. To understand whether there is syrup; When you pour the mixture you have taken on the spoon, it should not drip, it should be filtered from the spoon like a rope.

Squeeze the juice of fresh and unsalted künefe cheese so that it does not dilute the künefe. Then use it in making künefe. Be careful to cook the künefe on low heat without burning it by rotating it on the stove. The syrup should be cooled and rested at room temperature, and the künefe taken from the stove should be warm.

Take care to cover the cheeses with kadayifs so as not to leave any gaps. Otherwise, burns will occur on the künefe.

How to Make Turkish style Kunafa Recipe?

1. To prepare the cooled syrup that you will pour over the hot künefe; Take granulated sugar and water in a saucepan. Bring the syrup mixture you have taken to the stove to a boil over low heat, stirring occasionally.
2. Add lemon juice to the sherbet, which boils for about 20-25 minutes and thickens, and after mixing, remove from the stove. Keep it aside to cool.
3. Take the tel kadayif in a large bowl. Open wire by hand and cut into small pieces. After adding the melted butter, continue to open the kadaif strings and feed the butter to the kadaifs.
4. Grease the small round trays or the pan you will be cooking with butter. Press and lay half of the buttered kadayif mixture on the bottom of the baking tray.
5. After draining the water, sprinkle grated unsalted Antakya cheese on the kadaifs so that there are no spaces.
6. Press down and cover the cheeses with the remaining buttered kadayif mixture.
7. Put the künefe trays on the stove. Cook the künefe on low heat by moving the tray over the stove. Turn the künefe, whose base part is colored, upside down with the help of a large plate and take it back to the stove. Cook in the same way so that the other side is browned.
8. After you pour the warm syrup on the künefe that you are about to take from the stove, take it from the stove.
9. After slicing, share the künefe with your loved ones, either hot or warm, as desired. You can serve it with the addition of ice cream, if desired.