Recipe & Video Turkish Kunafa Recipe (Authentic Hatay Künefe)

Hungry Man

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How to make Kunafa – Turkish Style Kunefe
View: https://youtu.be/IOsc1jEEZFA


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


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:
  1. Shred the kadayif pastry into smaller pieces or chop with a knife
  2. Add 1 tbsp melted soft butter for each 150 g of the shredded kadayif
  3. Gently mix with wet hands to combine the butter with the kadayif and to soften
  4. Mix 3 tbsp butter with 1 tsp grap e molasses in a small bowl
  5. Rub and mix with your hands and coat the bottom of the pan with the half of the butter mixture
  6. Carefully layer the kadayif evenly on the bottom of the pan
  7. With the bottom of a glass or with your hands , gently press the kadayıf to compress the layer
  8. Grate or shred the cheese to small pieces
  9. Layer the cheese on top, leaving about 1 cm space on the edges
  10. Cover with kadayif until the cheese is no more visible
  11. Firmly press with a small pan or glass to compress all the layers in the pan
  12. Clean and reshape the edges, if there is any excess kadayif on the edges
  13. For the syrup; in a small sauce pan, add the water and the sugar, mix to resolve the sugar
  14. Add the lemon slice and bring to a boil
  15. Let it simmer until it has a slightly thick consistency, should not drop but flow
  16. Turn off the heat and set aside to cool slightly
  17. Using the smallest burner of your stove with the lowest heat, start cooking the kadayif
  18. Keep the fire on the edges all the time and rotate constantly to avoid burning the bottom
  19. Continue doing so for 5-7 minutes until the bottom is golden and crispy
  20. Flip over the kadayif with a large plate and add the rest of the butter mixture before placing the kadayif back to the pan
  21. Alternatively you can also use another pan with the same size, coated with butter in advance
  22. Cook the other side about 4-5 minutes, while constantly rotating until it’s golden
  23. Pour over ½ cup syrup, let it rest for few minutes to soak in
  24. Sprinkle crushed pistachio to garnish and enjoy the kunafa warm

I just love your videos, they give me such a lot of calmness.
 
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