Antakya Künefesi

Antakya Künefesi is a traditional dessert unique to the Antakya district of Hatay, made by filling fine-thread kadayıf with fresh unsalted dil peyniri, sweetening it with syrup, and baking it in a baklava oven. The use of fine-thread kadayıf and a special unsalted cheese, along with the balanced consistency of the syrup and the specific baking method, are distinctive features of the product. Antakya Künefesi holds an important place in Hatay’s culinary culture and has developed unique characteristics tied to its regional geography.

Antakya Künefesi (Hatay TSO)

Among the distinctive features of Antakya Künefesi, protected by geographical indication registration, are the freshness of the cheese, the fineness of the kadayıf threads, and its baking in a baklava oven using specially regulated heat.

Production Method:

• Preparation of Kadayıf: Fine-thread kadayıf is opened and spread evenly on a tray in appropriate dimensions.
• Preparation of Cheese: Fresh, unsalted Antakya cheese is used. The cheese is either sliced or crushed.
• Preparation of Künefe: After placing the kadayıf on the tray, the cheese is added on top and covered again with another layer of kadayıf. The product is baked in a baklava oven using specially adjusted heat.
• Preparation of Syrup: Syrup is prepared by boiling water and sugar. The hot syrup is poured over the baked künefe.
• Serving: After absorbing the syrup and resting, the künefe is served, optionally garnished with ground pistachios.

Geographical Boundary and Oversight:

Antakya Künefesi is produced exclusively within the boundaries of Hatay Province and the Antakya district. Production and quality standards are monitored by the Turkish Patent and Trademark Office.