Kunefe originates from Lebanon. Many soldiers were sent to Yemen near to the end of the Ottoman Empire to end some riots in the area. Yemen is a country located on the southern tip of the Arabian Peninsula. On the way back some soldiers stayed in Lebanon for some time learning this desert. Now it is a treat attributed to cities in Eastern Turkey. Most famous one is Hatay. Hatay is famous for having three different holy places within the same street, it is an antique city well worth a visit one day.
The cheese is best when from Hatay, but it would be impossible to do if we limit ourselves to this so any cheese that is fresh, that is almost like milk itself and that has as little salt as possible will do. For those in Turkey “dil peyniri” sherred cheese will do.
You need to prepare the syrup first. In the Turkish desserts that use syrup keep in mind that almost always either the syrup or the dessert has to be cold and the other warm or vise versa. They both should not be at the same warmth or else the syrup will not be soaked up by the base.
Typically this dessert is prepared on the stove in little plates. However this recipe works just as fine in the oven. It is upto you to choose your method.
Serving this dessert as warm as possible will be better for the taste. If you have to serve after it cools make sure to heat it up first. It is better not to keep it longer than a day or two or else it will get too stiff because of the cheese.
Shredded Filo and Cheese Pastry / Künefe
Ingredients
Pastry
- 300 grams sherreded filo dough / kadayif
- 300 grams fresh milk cheese
- 125 grams butter
- 2 tablespoons molasses
Syrup
- 400 millilitres water
- 400 grams sugar
- ¼ lemon’s juice
Instructions
Syrup
- Start with preparing the syrup as it needs to cool.
- Prepare the syrup by putting the water and sugar in a small pot. Mixing occasionally will be enough.
- When the water boils add; a quarter of a lemon’s juice. After 10 minutes close the heat and set aside to cool.
Dessert
- Spread the kadayif /filo threads with your fingers. Then cut to 1 cm thick pieces.
- Melt the butter.
- Spread the butter in your oven tray or dish.
- Also add a tablespoon of molasses all around.
- Sprinkle half of the kadayif on your over tray.
- Press down the kadayif with the palm of your hand or with the back of a glass or a bowl.
- Sprinkle with some butter.
- Grate or shred the cheese and spread it on top of the kadayif that you have pressed down. Leave about a centimeter in the corners without cheese, so they do not come out melting when baked.
- On top spread the remaining kadayif. Again press down.
- On top pour the remaining butter and the second tablespoon of molasses.
- Cook in a pre-heated oven at 200° Celsius until golden on top and bottom. Cooks very quickly, will be ready in about 15-20 minutes.
- As soon as you take the künefe (now we call it) out of the oven pour the syrup gently all over. Serve warm.
- A tablespoon of kaymak (clotted cream) or a vanilla ice cream will be a perfect companion. Also sprinkle some grounded pistachhio if available.