Prepare the syrup first.

Add the sugar and water to a small saucepan. Stir once to combine, then place the pan over medium heat. Bring the mixture to a gentle boil. Once it starts boiling, reduce the heat and simmer for 8 to 10 minutes.

Add the lemon juice during the final minute of cooking. Remove the syrup from the heat and let it cool until warm. The syrup should not be boiling hot when poured over the künefe, because very hot syrup can make the kadayıf soft and soggy.

Separate the kadayıf strands.

Place the shredded kadayıf pastry in a large mixing bowl. Gently pull the strands apart with your fingers to remove clumps. If the strands are very long, roughly chop them with a knife or kitchen scissors.

Do not cut the kadayıf too finely. The strands should remain visible so they can create the traditional crispy texture of Antakya Künefesi.

Mix the kadayıf with melted butter.

Pour the melted butter over the kadayıf. Rub the butter into the pastry using your fingertips until all strands are lightly and evenly coated.

This step is very important. Evenly buttered kadayıf turns golden and crisp during cooking. Dry areas may burn, while overly wet areas can become heavy and greasy.

Grease the pan.

Spread 1 tablespoon of butter over the bottom and sides of a small round künefe pan or non-stick skillet. Use a pan that is not too large, because Antakya Künefesi should be thin but compact.

A well-greased pan helps the bottom layer become crisp and makes flipping easier.

Create the first kadayıf layer.

Add half of the buttered kadayıf to the pan. Spread it evenly across the bottom. Press it down firmly using your hand, a spatula, or the bottom of a glass.

The bottom layer must be compact. If it is too loose, the künefe may break when flipped and the cheese may leak out while cooking.

Add the cheese layer.

Slice, grate, or crumble the unsalted künefe cheese. Spread it evenly over the pressed kadayıf layer.

Keep the cheese slightly away from the edges. This prevents the cheese from leaking out and burning during cooking. The cheese layer should be even but not too thick.

Cover with the second kadayıf layer.

Add the remaining buttered kadayıf over the cheese. Spread it evenly and press firmly again. Make sure the cheese is fully covered.

Tuck in loose strands around the edges. A clean and compact edge helps the künefe hold its shape and cook evenly.

Cook the first side slowly.

Place the pan over low to medium-low heat. Cook for 6 to 8 minutes, rotating the pan occasionally so the bottom browns evenly.

Do not use high heat. High heat can burn the outside before the cheese melts. The goal is a golden, crisp bottom and a warm, soft cheese center.

Flip the künefe carefully.

Place a flat plate over the pan. Hold the plate and pan tightly together, then flip the künefe onto the plate in one confident movement.

Slide the künefe back into the pan so the uncooked side is now touching the pan. If needed, add a very small amount of butter before placing it back.

Cook the second side.

Cook the second side for 5 to 7 minutes over low to medium-low heat. Rotate the pan again for even browning.

The künefe is ready when both sides are golden and crisp, and the cheese inside is fully melted.

Add the warm syrup.

Remove the pan from the heat. Pour the warm syrup evenly over the hot künefe. Add it slowly so the kadayıf absorbs the syrup without becoming too soft.

Let the künefe rest for 1 to 2 minutes. This short rest helps the syrup settle while keeping the pastry crisp.

Garnish and serve immediately.

Sprinkle finely ground pistachios over the top. Slice and serve the künefe while it is still hot.

Antakya Künefesi should be eaten immediately, while the kadayıf is crispy and the cheese is still soft and stretchy.