Künefe — Hatay-Style Cheese and Kadayıf Dessert

Künefe is Hatay’s celebrated hot dessert: fine kadayıf pastry surrounds a layer of unsalted melting cheese, cooks until crisp in butter, and is soaked with cool syrup. It should arrive warm with a dramatic cheese pull.

SERVES 6–8 | PREP 25 MIN | COOK 25 MIN

SYRUP

• 300 g sugar

• 300 ml water

• 1 tsp lemon juice

KÜNEFE

• 400 g fresh tel kadayıf

• 180 g clarified butter or melted unsalted butter

• 300 g unsalted künefe cheese, dil peyniri, or low-salt mozzarella

• 3 tbsp crushed pistachios

METHOD

1. Simmer sugar and water for 10 minutes. Add lemon juice; cool completely.

2. Separate the kadayıf strands and work in the butter until evenly coated.

3. Press half firmly into a buttered 30 cm shallow metal pan. Distribute cheese evenly, leaving a border.

4. Cover with remaining kadayıf and press very firmly.

5. Cook over medium-low stovetop heat, rotating the pan, until the bottom is deep golden. Invert, slide back, and brown the second side.

6. Pour cool syrup over the hot künefe. Rest 2 minutes, garnish with pistachios, and serve immediately.

REGIONAL NOTE

Traditional Hatay künefe uses a fresh, unsalted local cheese. The balance depends on crisp pastry, mild cheese, and restrained syrup.