KÜNEFE TARİFİ

unsalted cheese

🥗Healthier: ricotta

💰Cheaper: mozzarella

Ricotta provides a lighter option while mozzarella is more accessible.

kataifi pastry

🥗Healthier: phyllo dough

💰Cheaper: shredded coconut

Phyllo dough can be a lighter alternative, while coconut offers a unique flavor.

Welcome viewers and introduce the recipe for künefe.

Shred 300 grams of fresh kataifi pastry into smaller pieces without using a food processor.

Prepare a 20 cm diameter künefe baking dish.

In a saucepan, combine 1.5 cups of water and 1.5 cups of sugar, then bring to a boil for 10 minutes.

After boiling, leave the syrup to cool with the lid off.

Chop 200 grams of unsalted cheese that has been soaked in water. If unavailable, use any fatty melting cheese suitable for taste.

The syrup may appear lighter in color due to lighting but should normally be a bit yellowish.

In the künefe dish, mix 1 teaspoon of butter with 0.5 teaspoon of molasses and spread it evenly.

Divide the kataifi into two portions of 150 grams each, then take 75 grams and spread it evenly as the base in the dish, pressing down with a cheesecake base for evenness.

Layer half of the cheese on top of the kataifi base, ensuring it is spread evenly without overflowing.

Top with the remaining kataifi, pressing down again for evenness, and smooth it out with the cheesecake base.

Cook the künefe on low heat for about 5 minutes, turning it continuously with kitchen scissors to ensure even cooking.

Once the bottom is browned, flip the künefe onto another cheesecake base and return it to the original dish, cooking for another 3 minutes.

After cooking, pour half of the cooled syrup over the künefe, allowing it to soak in completely.

Clean the edges of the künefe dish and garnish with crushed pistachios before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens