The Perfect Kunafa Recipe - Turkish KUNEFE / Regional Food Series Southeastern Anatolia HATAY

Ingredients

• 160 g Kadayıf Dough (shredded thin dough, keep dry)
• 80 g Unsalted Butter (room temperature, not melted)
• 2 drops Molasses (adds color and crunch to crust)
• 55 g Kunafah Cheese (or Dil Peyniri) (unsalted, soft, oozing cheese; can tear by hand)
• 200 g Granulated Sugar (for syrup)
• 200 ml Water (for syrup)
• 1 tsp Lemon Juice (a few drops for syrup, prevents crystallization)

Instructions

1. Butter and Molasses Coating

   Mix the room‑temperature butter with two drops of molasses until smooth, then spread a thick layer on the bottom and sides of each kunafah pan.

   Time: PT5M

2. Chill Coated Pans

   Place the coated pans in the refrigerator for a few minutes to let the butter set.

   Time: PT5M

3. Combine Butter with Kadayıf

   Take the remaining soft butter and rub it thoroughly into the shredded kadayıf dough until evenly coated.

   Time: PT5M

4. Grate the Cheese

   Grate the kunafah cheese (or dil peyniri) into small shreds.

   Time: PT3M

5. Assemble the Kunafah

   Spread half of the butter‑coated kadayıf evenly in the pan, press lightly, sprinkle the grated cheese over it, then cover with the remaining kadayıf and press firmly to compact.

   Time: PT5M

6. Cook First Side

   Place the pan on medium‑low heat. Cook for about 6 minutes, or until the bottom turns golden brown.

   Time: PT6M

   Temperature: medium-low

7. Flip and Cook Second Side

   Using a towel, carefully invert the kunafah onto a second pan (or flip it in the same pan if using a two‑piece set) and cook the other side for another 6 minutes until golden.

   Time: PT6M

   Temperature: medium-low

8. Prepare Sweet Syrup

   In a small saucepan, combine sugar and water, bring to a boil, add a few drops of lemon juice, and simmer for 5 minutes until slightly thick. Let cool.

   Time: PT10M

   Temperature: medium

9. Drizzle Syrup Over Hot Kunafah

   When the kunafah is hot, pour the cooled syrup evenly over the surface, allowing it to soak in.

   Time: PT2M

10. Serve

    Serve the kunafah warm, optionally with a dollop of kaymak or a scoop of vanilla ice cream.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g