Künefe is a syrup-soaked dessert unique to Eastern Mediterranean cuisine, prepared by combining shredded phyllo (kadayıf) and cheese. It is widely consumed in Turkey, especially in provinces such as Hatay, Mersin, Adana, Kilis, Gaziantep, and Şanlıurfa. Its basic components include finely shredded kadayıf, unsalted künefe cheese, butter, and a sweet syrup. It is baked in distinctive aluminum or tin-coated copper trays and served hot.

With historical origins reaching back to the Middle East and Ottoman cuisine, künefe has been known by various names in different sources. In early Arabic culinary texts, it is mentioned as "kinafa," and a similar dessert is referenced in the 11th-century work Dîvânu Lugâti’t-Türk by Kaşgarlı Mahmud. Künefe is also mentioned in Evliya Çelebi’s 17th-century Seyahatname. Its traditional preparation is based on placing cheese between two layers of shredded kadayıf, baking at low temperatures, and sweetening with syrup in the final stage.

Over time, as it spread, künefe was adapted with different recipes according to regional variations in the Balkans and the Middle East. For example, it can be garnished with local ingredients such as hazelnuts, almonds, or pistachios, and modern variations sometimes include gluten-free flour blends or ingredients like poppy seeds and cocoa. Today, it is still regarded as one of the desserts for festive tables and special celebrations, maintaining its place in Turkish cuisine both in its traditional recipe and in variations adapted to regional tastes.

^{Künefe (Photo: Mutiplexer, pixabay.com)}

Künefe Recipe

The preparation of künefe may vary depending on the cooking method. For a traditional Antakya künefe, the main ingredients are as follows:

• Shredded kadayıf (made from wheat flour, in a fine, thread-like form): 1 kg
• Unsalted künefe cheese (specially produced for Hatay künefe): 750 g
• Butter (preferably containing unsalted, high-quality milk fat): 300 g
• Syrup (with a sugar-to-water ratio of 60% to 40%, with a few drops of lemon juice added for consistency): 1 liter

For the Syrup:

• White granulated sugar: 1 kg
• Water: 600 ml
• Lemon juice: 5 ml (to prevent the sugar from crystallizing)

For Garnish (Optional):

• Crushed Antep pistachios
• Kaymak (clotted cream) or ice cream

The ingredients may vary depending on the type of künefe. For example, in Kilis’ unique Cennet Çamuru/Kilis Kaymaklı Kırma Künefe, kaymak is added, while Hatay künefe uses specially produced unsalted künefe cheese.

Preparation and Presentation

First, the shredded kadayıf is finely teased apart and thoroughly mixed with butter. Then, half of the kadayıf is spread evenly into a greased, shallow tray, and unsalted künefe cheese is layered on top. It is important that the cheese does not overflow the edges and is evenly distributed. Next, the remaining kadayıf is spread over the cheese to cover it completely and is lightly pressed down.

The prepared künefe is then baked at low heat using a special künefe tray, ensuring that both sides are cooked. After the bottom of the tray turns a pinkish color, the künefe is flipped onto another greased tray to brown the other side. It is essential that both the lower and upper surfaces are evenly browned. Once the baking is complete, the pre-prepared hot syrup is poured over the künefe, allowing the dessert to fully absorb the syrup.

Künefe is typically served hot and may be garnished with crushed Antep pistachios according to preference. In some presentations, kaymak or ice cream is added on the side to enhance the dessert’s flavor.