Künefe
Shredded pastry over mild desalted Akkawi, fried crisp in butter and drowned in syrup. Eaten hot, always.
Ingredients
- 250 g Kadayıf (shredded phyllo)
- 300 g Akkawi (desalted), Nabulsi, or fresh mozzarella
- 150 g Unsalted butter, melted
- 200 g Sugar
- 200 ml Water
- 1 tsp Lemon juice
- 30 g Pistachios, ground
Method
Make the syrup first so it has time to cool: simmer the sugar, water, and lemon juice for ten minutes until lightly thickened, then leave it to cool completely — hot cheese meets cold syrup, never the reverse.
Pull the kadayıf apart in a bowl and toss it thoroughly with the melted butter until every strand is coated. Press half firmly into the base of a buttered pan, about 24 cm.
If using Akkawi or Nabulsi, slice it and soak in cold water 1–2 hours (change the water a few times) to draw out the brine — it should taste barely salty. Pat dry, then spread it in an even layer over the pastry, leaving a small border. Cover with the rest of the pastry and press down hard.
Cook over medium-low heat 8–10 minutes until the underside is deep gold, then flip like a tortilla (or finish under a hot grill) until both faces are crisp and the cheese pulls.
Off the heat, pour the cold syrup evenly over the hot künefe — it will hiss. Shower with ground pistachios and serve immediately, while the cheese still stretches.
Featured cheese
Akkawi
Palestine · mixed milk