--- title: Künefe slug: kunefe-750877 url: /detay/kunefe-750877 type: article language: English entity: primary: Künefe type: article disambiguation: Lezzetli Künefe tarifi ve tarihi. Doğu Akdeniz'in eşsiz tatlısı! categories: - name: Gastronomy slug: gastronomi url: /kategori/gastronomi tags: - TraditionalDessert - künefe - OttomanCuisine - TurkishDessert - Turkishcuisine author: Nazlı Kemerkaya created_at: 2025-03-24T15:39:43.173076+03:00 updated_at: 2025-04-17T10:37:00.296993+03:00 image: https://cdn.t3pedia.org/media/uploads/2025/03/24/1R4Lrvx5njJVdD0moKtf1m54qzA0ZqpJ.jpg --- # Künefe ## Article Content 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](/tr/detay/adana-2/llms.txt), 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](/tr/detay/the-middle-east/llms.txt) and Ottoman cuisine, künefe [has](/tr/detay/has-3/llms.txt) 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](/tr/detay/turk/llms.txt) by Kaşgarlı Mahmud. Künefe is also mentioned in Evliya Çelebi’s 17th-century [Seyahatname](/tr/detay/seyahatname-3/llms.txt). Its traditional preparation is based on placing cheese between two layers of shredded kadayıf, baking [at](/tr/detay/at-3/llms.txt) low temperatures, and sweetening with syrup in the [final](/tr/detay/final-749206/llms.txt) 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](/tr/detay/can-3/llms.txt) be garnished with local ingredients such as hazelnuts, almonds, or pistachios, and [modern](/tr/detay/modern-2/llms.txt) 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. ![Image](https://cdn.t3pedia.org/media/uploads/2025/03/24/QIc0nSmNXgq8aefdIWorpfupB2WRFmCz.jpg) ### **Künefe Recipe** The preparation of künefe [may](/tr/detay/may-748395/llms.txt) vary depending on the cooking method. For a traditional [Antakya](/tr/detay/antakya-2/llms.txt) 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](/tr/detay/cennet-2/llms.txt) 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](/tr/detay/top-2/llms.txt). 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. ## Academic Sources and References 1. Akyürek, Suat. “Künefe.” Türkiye Turizm Ansiklopedisi. Son erişim: 24 Mart 2025. https://turkiyeturizmansiklopedisi.com/kunefe.Hatay Ticaret ve Sanayi Odası. “Antakya Künefesi.” Hatay Ticaret ve Sanayi Odası. Son erişim: 24 Mart 2025. https://www.antakyatso.org.tr/tr/genel-sayfa/cografi-tescilli-urunler/antakya-kunefesi-59.html.Nişanyan Sözlük. “Künefe.” Nişanyan Sözlük. Erişim: 24 Mart 2025. https://www.nisanyansozluk.com/kelime/k%C3%BCnefe.T.C. Hatay Valiliği. “Künefe.” T.C. Hatay Valiliği Web Sitesi. Son erişim: 24 Mart 2025. http://www.hatay.gov.tr/kunefe.Türkiye Kültür Portalı. “Antakya Künefesi - Hatay.” Türkiye Kültür Portalı Web Sitesi. Son erişim: 24 Mart 2025. https://www.kulturportali.gov.tr/turkiye/hatay/neyenir/kunefe.Türkiye Kültür Portalı. “Cennet Çamuru / Kilis Kaymaklı Kırma Künefe.” Türkiye Kültür Portalı Web Sitesi. Son erişim: 24 Mart 2025. https://www.kulturportali.gov.tr/portal/cennet-camuru---kilis-kaymakli-kirma-kunefe.