Turkish Kunefe Recipe | how to make kunafa without oven

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and healthier.

cream

🥗Healthier: Greek yogurt

💰Cheaper: evaporated milk

Greek yogurt reduces calories while maintaining creaminess.

pistachios

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts are less expensive and provide a similar texture.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia is a low-calorie sweetener.

Add the sugar to the pot for the sherbet.

Add water, making sure there is purified water.

Add 2 slices of lemon and mix, boil the syrup for 15 minutes.

Grate the unsalted kunefe cheese.

Prepare powdered pistachios by machine.

Separate the kadayıf by hand.

Cut the kadayıf with a knife with an interval of 2 centimeters.

Add kadayıf in a large container.

Melt butter in a soup bowl, and add to the kadayıf.

Mix the kadayıf with butter completely.

Add some butter to the tray to make Hatay kunefe, spreading it all over the sides of the tray.

Add kadayıf proportionally to the tray base, pressing down with a tray.

Add the unsalted kunefe cheese, placing it not too close to the edges.

Cover the cheese with kadayıf on the sides and top, pressing down with a tray.

Hatay style kunefe is ready for frying.

For Urfa style kunefe, add some grape molasses to the butter and mix.

Rub the mixture in the aluminum container.

Add a thin layer of kadayıf in the container.

Add ground pistachio into Urfa style kunefe.

Add cheese to kunefe and cover it with kadayıf, pressing it down.

Kunefes prepared to go to the cooking stage.

Cook the kunefe on charcoal fire or low heat in a kitchen stove without closing the oven door.

Set a timer for about 10 minutes and cook by turning.

Check the color after 10 minutes and turn the other side, cooking for another 8 minutes.

Add boiling sherbet to the kunefe while it is hot.

Cooking Techniques

Equipment Needed

Spice Level:

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