Istanbul Künefe

Künefe is a traditional Middle Eastern dessert that has its roots in the Ottoman Empire, particularly cherished in Turkish cuisine. It is made with shredded phyllo dough known as kadayif and layered with a soft, unsalted cheese. Once baked, it is soaked in a sugar-based syrup, infusing each bite with sweet, cheesy delight. This dessert is especially popular in regions such as Hatay, Turkey, but can be enjoyed worldwide as a delightful treat.

Ingredients for Istanbul Künefe

• Kadayif (shredded phyllo dough) - 500 grams
• Unsalted butter - 250 grams
• Künefe cheese or mozzarella - 300 grams
• Sugar - 2 cups
• Water - 2 cups
• Lemon juice - 1 tablespoon
• Pistachios, ground - 1/2 cup
• Optional rose water - 2 tablespoons

Preparing the Kadayif

Begin by separating the kadayif strands carefully, ensuring there are no clumps. Melt the unsalted butter in a saucepan. Pour the melted butter over the kadayif and mix thoroughly, ensuring each strand is coated. This will provide the necessary crispiness when baked.

Preparing the Cheese Filling

Grate the künefe cheese or mozzarella into fine pieces. The choice of cheese is essential as it affects the gooey texture of the dessert. If using a saltier cheese, soak in water for a few minutes to remove excess salt, then drain completely.

Assembling the Künefe

Grease a large baking dish with some butter. Spread half of the buttered kadayif evenly over the dish. Press lightly to create a uniform layer that will hold the dessert together. Sprinkle the grated künefe cheese evenly over this layer. Top with the remaining kadayif, pressing down once more to ensure the layers are compact.

Baking the Künefe

Preheat your oven to 180°C (350°F). Place the assembled künefe in the oven for approximately 30 minutes, or until the top has turned a golden brown. You can also use a cooking timer to keep track of the baking time.

Preparing the Syrup

While the künefe is baking, prepare the sugar syrup. In a saucepan, combine sugar and water. Bring the mixture to a boil, then stir in the lemon juice and simmer until slightly thickened. If desired, you can add rose water for an aromatic touch. Set aside to cool slightly.

Finishing the Künefe

Once baked, remove the künefe from the oven and immediately pour the prepared syrup over the dessert. The hot pastry will absorb the syrup, ensuring the perfect balance of flavors. Sprinkle the top with ground pistachios for an added crunch and nutty flavor.

Enjoying Your Istanbul Künefe

Künefe is best enjoyed warm, allowing the cheese to remain soft and gooey. Serve it in square or triangular slices, paired with a cup of Turkish tea or coffee for a complete experience. Each bite offers a delightful combination of crispy, cheesy, and sweet flavors—a true testament to the culinary legacy of Istanbul.

Tips for the Best Künefe

• Use fresh kadayif for the best texture.
• Always pour the syrup on the freshly baked, hot künefe to ensure optimal absorption.
• Customize with your favorite nuts or aromatic enhancers like rose water or orange blossom water.