Künefe

🧂 Ingredients

• 250 g Kadayıf (shredded phyllo dough)(Ensure it's fresh and not dry. If it is, you can lightly mist it with water before proceeding.)
• 250 g Künefe cheese or unsalted, low-moisture mozzarella(Künefe cheese is ideal for its mild flavor and excellent stretch. If using mozzarella, ensure it's not too watery and has a mild taste. Grate or thinly slice it.)
• 150 g Unsalted butter(Melted, plus extra for greasing the pan.)
• 300 g Granulated sugar
• 250 ml Water
• 1 tsp Fresh lemon juice(Helps prevent the syrup from crystallizing.)
• for garnish Finely chopped pistachios(Toasted for enhanced flavor, if desired.)

👨‍🍳 Instructions

1. 1

   Prepare the syrup: In a medium saucepan, combine the sugar and water. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Once boiling, reduce the heat to low and simmer for about 10-12 minutes, or until the syrup slightly thickens. Stir in the lemon juice. Remove from heat and let it cool completely. The syrup should be cold when poured over the hot künefe.

   ⏱️ 15 minutes
2. 2

   Prepare the kadayıf: In a large bowl, gently break up any large clumps of the kadayıf. Pour the melted butter over the kadayıf and toss thoroughly with your hands, ensuring every strand is coated in butter. This may take a few minutes. The mixture should look moist and slightly glossy.

   ⏱️ 10 minutes
3. 3

   Assemble the künefe: Generously grease a 20-23 cm (8-9 inch) round, oven-safe skillet or baking pan with butter. Press half of the buttered kadayıf mixture evenly and firmly into the bottom of the pan, creating a compact layer. Ensure there are no gaps. If using a skillet, you can use the bottom of a glass or measuring cup to help press it down.

   ⏱️ 5 minutes
4. 4

   Add the cheese: Distribute the prepared cheese evenly over the kadayıf layer, leaving a small border (about 1 cm or 1/2 inch) around the edge to prevent it from oozing out too much during cooking. Do not press the cheese down.

   ⏱️ 2 minutes
5. 5

   Top with remaining kadayıf: Carefully spread the remaining buttered kadayıf mixture over the cheese layer. Gently press down to seal the cheese and create an even surface. Ensure the cheese is fully covered.

   ⏱️ 3 minutes
6. 6

   Cook the künefe: Place the pan over medium heat on the stovetop. Cook for about 10-15 minutes, rotating the pan occasionally to ensure even browning. The bottom layer should become a deep golden brown and slightly crispy. You can carefully lift an edge with a spatula to check the color. Once the bottom is golden, carefully invert the künefe onto a large plate or baking sheet. Then, slide it back into the pan, uncooked side down. Cook for another 10-15 minutes until this side is also golden brown and crispy.

   ⏱️ 20-30 minutes
7. 7

   Serve: Once both sides are golden and crispy, immediately pour the cold syrup evenly over the hot künefe. The contrast in temperature will create a satisfying sizzle. Garnish generously with chopped pistachios. Slice and serve immediately while the cheese is still warm and stretchy.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For the best texture, use künefe cheese if available. If using mozzarella, ensure it's low-moisture and mild-flavored. Grating it can help it melt more evenly.
• ✓Don't skip the lemon juice in the syrup; it prevents crystallization and adds a subtle tang.
• ✓The key to a great künefe is the contrast between the crispy, buttery kadayıf and the gooey, melted cheese. Serve it piping hot!
• ✓If you don't have a stovetop-safe skillet, you can assemble the künefe in a buttered baking dish and bake it in a preheated oven at 175°C (350°F) for about 20-25 minutes per side, or until golden brown. You might need to broil it briefly for extra crispiness on top.

🔄 Variations

• Add a layer of clotted cream (kaymak) on top of the cheese before adding the second layer of kadayıf for extra richness.
• Prepare individual portions using smaller pans or ramekins for easier serving.

🥗 Nutrition

Per serving