Ingredients
- 14 oz kadayıf (shredded wheat pastry dough, thawed if frozen)
- 12 oz unsalted fresh cheese such as akawi, mozzarella, or sweet cheese (not aged — must be mild and melty)
- 1/2 cup (1 stick) unsalted butter, melted
- For the sugar syrup:
- 1.5 cups sugar
- 1 cup water
- 1 tbsp lemon juice
- 1 tsp rose water or orange blossom water (optional)
- For serving:
- 1/2 cup raw pistachios, finely ground or roughly chopped
- Clotted cream (kaymak) or thick whipped cream
Instructions
- Make the syrup first so it has time to cool: combine sugar and water in a saucepan over medium heat. Stir until sugar dissolves, then boil undisturbed for 8 minutes. Add lemon juice and cook 1 more minute. Remove from heat, stir in rose water. Cool to room temperature — syrup must be cool when poured on hot künefe.
- If cheese is very salty, soak in cold water for 30 minutes, changing water twice. Pat completely dry. Grate or thinly slice the cheese.
- Separate the kadayıf strands gently with your fingers to loosen them. Pour melted butter over the strands and toss well until every strand is coated.
- Preheat oven to 400°F (200°C). Use a 10-inch oven-safe skillet or divide between two smaller pans. Press half the buttered kadayıf evenly into the pan, compacting firmly.
- Distribute the cheese evenly over the kadayıf layer, leaving a 1/2-inch border. Press the remaining kadayıf over the cheese and compact firmly into a flat disk.
- Bake 20-25 minutes until the top is deeply golden. Then carefully flip the entire künefe onto a plate and slide back into the pan (or use a second pan) to brown the other side for 8-10 minutes.
- Immediately pour the cool sugar syrup over the hot künefe — it will sizzle and absorb into the layers. Sprinkle generously with ground pistachios. Serve within minutes, piping hot with cold kaymak or whipped cream alongside. The contrast of hot crispy exterior, melted cheese interior, and cool cream is extraordinary.
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