Hungry Man
Senior Member
How to make Kunafa – Turkish Style Kunefe
View: https://youtu.be/IOsc1jEEZFA
Ingredients (for each portion) :
Instructions:
Ingredients (for each portion) :
- 150 g kadayif for kunafa (shredded kataifi pastry)
- 150 g unsalted cheese for kunafa (you can also use unsalted and dry mozzarella)
- 60 g butter (about 4 tbsp) – room temperature
- 1 tsp grape molasses
- ½ cup caster sugar
- ½ cup water
- Slice of lemon
- 1 tbsp crushed pistachio to garnish
Instructions:
- Shred the kadayif pastry into smaller pieces or chop with a knife
- Add 1 tbsp melted soft butter for each 150 g of the shredded kadayif
- Gently mix with wet hands to combine the butter with the kadayif and to soften
- Mix 3 tbsp butter with 1 tsp grap e molasses in a small bowl
- Rub and mix with your hands and coat the bottom of the pan with the half of the butter mixture
- Carefully layer the kadayif evenly on the bottom of the pan
- With the bottom of a glass or with your hands , gently press the kadayıf to compress the layer
- Grate or shred the cheese to small pieces
- Layer the cheese on top, leaving about 1 cm space on the edges
- Cover with kadayif until the cheese is no more visible
- Firmly press with a small pan or glass to compress all the layers in the pan
- Clean and reshape the edges, if there is any excess kadayif on the edges
- For the syrup; in a small sauce pan, add the water and the sugar, mix to resolve the sugar
- Add the lemon slice and bring to a boil
- Let it simmer until it has a slightly thick consistency, should not drop but flow
- Turn off the heat and set aside to cool slightly
- Using the smallest burner of your stove with the lowest heat, start cooking the kadayif
- Keep the fire on the edges all the time and rotate constantly to avoid burning the bottom
- Continue doing so for 5-7 minutes until the bottom is golden and crispy
- Flip over the kadayif with a large plate and add the rest of the butter mixture before placing the kadayif back to the pan
- Alternatively you can also use another pan with the same size, coated with butter in advance
- Cook the other side about 4-5 minutes, while constantly rotating until it’s golden
- Pour over ½ cup syrup, let it rest for few minutes to soak in
- Sprinkle crushed pistachio to garnish and enjoy the kunafa warm
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