Turkish Style Hash Brown - Savory Potato Kunafa For Breakfast

shredded phyllo dough

🥗Healthier: whole wheat phyllo dough

💰Cheaper: homemade dough

Whole wheat adds fiber, while homemade can reduce costs.

pistachios

🥗Healthier: almonds

💰Cheaper: walnuts

Almonds provide healthy fats, while walnuts are often less expensive.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom offers a floral note, while vanilla is more accessible.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free, and margarine is often less expensive.

Peel and grate the potatoes into a bowl.

Soak the grated potatoes in cold water for 30 minutes to remove excess starch.

Drain and squeeze out the moisture from the potatoes.

Melt butter in a large skillet over medium heat.

Add the grated potatoes to the skillet and cook until they start to turn golden, about 10-12 minutes.

Remove the potatoes from the skillet and set aside to cool slightly.

In the same skillet, layer half of the shredded phyllo dough evenly.

Spread the cooked potatoes over the phyllo layer.

Add a layer of cheese on top of the potatoes.

Cover with the remaining phyllo dough, pressing down gently.

Bake in a preheated oven at 180°C (350°F) for 25-30 minutes until golden brown.

In a saucepan, combine sugar and water, bringing to a boil.

Add rose water, lemon juice, and vanilla extract to the syrup and simmer for 5 minutes.

Once the kunefe is baked, pour the syrup over it immediately.

Allow to cool for a few minutes before serving, garnished with crushed pistachios.

Cooking Techniques

Spice Level:

Allergens