Künefe
Kunefe is one of my favorite desserts since my childhood (my grandfather's sleeping place, when he was a little girl, he used to take me to have ezo bride soup and eat künefe), back then, but I used to try to eat this dessert with pleasure.
For this taste, which is very famous in Urfa and Hatay, there are special cooking apparatus placed in small tubes and künefe trays unique to künefe. As for you, you can try this recipe on its tray, in the oven or even in a Teflon pan, if it is available.
Bon appetit everyone!
Ingredients for Kunefe Recipe
300 gr. Shredded dough baked in syrup topped with crushed nuts
200 gr. butter
200 gr. unsalted cheese or string cheese
1 tablespoons of molasses
4 tablespoons of cream
4 tablespoons ground or pistachios
For the syrup:
1,5 water glass of water
250 gr. granulated sugar
2 drops of lemon juice
Fabrication:
Take the granulated sugar and water in a sauce pan, add the lemon juice and bring to a boil while stirring. Remove your boiling syrup from the stove and let it cool.
Finely shred the wire kadayif and go over it 2-3 times with your knife.
Grease your künefe bowl (if you are going to make it in portions) with a thick layer of butter, melt the remaining butter and mix it with the chopped kadaifs by adding molasses.
Spread half of the kadaifi in your bowl so that there is no space and press it lightly with your hand.
Spread the crumbled unsalted cheese on it and put the remaining kadaifs on it and press it lightly again. Fry on both sides on low heat or in the oven (200 degrees if you are going to make it in the oven) until it is like a pomegranate.
Pour the cooled syrup on the fried hot künefe and serve it with cream and pistachios.
Friends, künefe is not normally made with regular unsalted cheese or string cheese.
800 g of wire kadayif
500 g künefe cheese
350 g butter
4 glasses of sugar and 4 glasses of water
First of all, sugar and water should be boiled, then you will squeeze 2 drops of lemon. Let it boil for 5 more minutes. You will chop the künefe finely (the künefe should not be fresh). The longer you rub, the better the bottom will be. Press half of the kadaifi on the tray, even a little more than half, so that the cheese does not melt and stick to the tray while you turn it. Mash the cheese well, do not squeeze out the juice, otherwise, put the whole crumble on the kadayif in the tray. Press the remaining kadayif well on the tube or on the barbecue every 45 Turn it slowly once a second and there should not be a very high fire. Then turn it into the same size tray. There is no need to add oil. The side you turn will cook faster. Slice it before adding the sherbet and then pour the sherbet. It will be more delicious (in Antakya, they use sugar to make the bottom red. They mix oil, but if you put a lot of butter, the red will be great..
I wonder how we will cook while we are doing it on the stove, will we oil the tray again when we turn it?
He turns it with pliers. No need to re-lubricate.
oh this time: there are the best recipes I've seen here, you are very talented, mashallah :) I just got married, I'm just learning how to cook :)
I have to use my separate künefe tray, or can I use the muffin forms? the recipe says fry on both sides, do I have to turn it over when it's on top?? I was collecting recipes for Ramadan... :)
Did you make this dessert with wet kadai?
Hello Ms. Melike,
Unfortunately, it cannot be done with dry kadayif, you have to use wet kadayif.
i love künefe where can i find künefe tray
Hello Eda, if you are in Istanbul, I recommend you to go to Eminönü and visit Tahtakale, you will definitely find it, my love.
I also love kunefe, but unfortunately we don't have any yas kadayif
Hello, Aslıcım, the added molasses makes the color of the künefe darker and more fried. Thanks and Love..
This delicious künefe posed beautifully against the sun :) Well done, dear Nilay, I love it too, how nice it is to eat hot and hot.. I didn't know that molasses was added..