Kunefe - a Turkish (and other places) dessert - ISO a recipe
- c oliver Jun 30, 2013 11:44 AM
We were just in Istanbul and ate this several times and LOVED it! It's "shredded phyllo" (found that on Amazon), a mozzarella type cheese, ground pistachios and a sugar/water syrup. I've found a couple of recipes, one online and another in a Turkish cookbook I picked up. But wondering does anyone here have a recipe for it? I know it's not the most common item ever :) but anyone does, it will be a CH. TIA.
My Turkish cookbook, written by Inci Kut has the following recipe:
17oz shredded tel kadayif (Shredded Wheat)
14oz dil cheese ("a mild, saltless yellow cheese which becomes
stretchy when melted")
31/2oz melted butter
For the syrup:
11/2 cups sugar
1 cup water
1 tsp lemon juice
Put the sugar and water in a saucepan and boil for about 15 minutes until it forms a thin syrup. Add the lemon juice and set aside.
Grease a 10" cake tin and pour six T of the syrup and spreat it over the bottom.
In a separate bowl mix the shredded wheat with the melted butter until it is well distributed and arrange half in the greased ti, pressing down well.
Slice the dil cheese and arrange over the wheat. Then place the remainder of the wheat on top, smoothing and pressing the surface. Bake at 212 degrees until the top is golden brown, then turn and cook the bottom until golden brown.
Remove from the oven and pour the syrup over the top.
Hope this helps.
re: c oliver
I don't know what your local shopping options are, but Greek and middle eastern stores in my area have kadafi in the freezer, and I've even seen it at Whole Foods. It must be cheaper than ordering from Amazon, if you have any resources like that available.
Now I want to try and make it!
I would disagree with recipes that use ricotta or another soft cheese for the filling. That is closer to a dessert called ashta. Knafeh bi Jibneh is a whole different animal that should feature long strands of melty cheese twirling about your fork. For that you can use Ackawi or Nabulsi cheese or, if you're not shopping at the Middle Eastern market, mozzarella. The links below have good tips, particularly with respect to how you remove some of the salt from the cheese:
And for kicks, here's a slide show from my favorite bakery for knafeh: http://chicago.seriouseats.com/2012/1...
re: c oliver
I grew up in Turkey, there are as many variations of this dessert as there are cheesecake variations in the US :)
The cheese is very different here. I have made it with a mix of shredded mozzarella and feta cheese (soaked in water for salt removal) then food processor. This gives a stringy texture but adds some flavor. Binnur has a good recipe below, but I mix the two cheeses together to approximate the flavor and texture I remember.