Künefe( Desert with melted butter and cheese)

 

 

 

Kunefe Recipe

What we need ?
200 gr - 250 gr Shredded Dough
125 gr unsalted melted butter
30 gr milk
200 gr unsalted Feta cheese
First of all drain the chese in to drinking water for 1 day and change the water at least 5 times minimum per 3 hours margin. (More is better for the taste). Chop with a device like blender for at least 3 minutes to reach microsize but not puree like. You may want to use mozorella but feta is more preferred.
For the syrup add equal amounts of drinking water and sugar to make up 200cc or more. Add some pure homemade lemon juice 5cc max. Boil the water and add sugar into it in small portions and when the all sugar is mixed in the water lower the heat to medium level and boil the syrup for 5 minutes close the boiler wait 10 minutes or the syrup is below 60C add the lemon juice mix for 15 seconds ad syrup is finished. Finish the syrup first its the first goal.
put 1 tbsp grape molssses and 2 tbsp butter on a pie plate which must not be smaller than 20 cm in diameter at room temperature.
put the dough into mixer and chop for only 5 - 6 seconds , put the half of choped dough in the pie plate 1/5 of the butter on the dough and half of the chese on the butter , make sure the butter is equally reached all over the dough and chese must reach 1 cm far from the borders of dough. then add 1/5 of butter on chese and put the rest of the dough over the chese and close the cheese properly but do not press too much.
after that add milk to the rest of the butter and put the mixture over the dough , make sure every area of the dough has equal mixture.
heat up your oven to 200C and put the plate in it , put the plate in the middle of the oven , not top , not bottom, after that control the colour of the kunefe every minute and after the color turns a bit gold light brown , turn the other side of kunefe with your magic hands, cook the other side until it goes light gold brown and the kunefe is good to go.
You have to put the syrup over the kunefe but if the syrup is very cold heat it up over 40-50C and mix it a little bit before putting over kunefe, put the syrup on the serving plate for best results and do not use too much, use syrup enough , too much is not good.
This desert is best served with Turkish Kaymak , if you dony have any kaymak, you can use
you can use pure milk cream , however Kaymak is the best.
Künefe especially belongs Antakya (Hatay) the  ancient city of Antioch which near by south eastern coast of mediterranean,and near border of Syria
İf you come to İstanbul try to make time before your flight back home, its on the road when going to Airport from europan side. Last chance is a big chance for this world class delicious desert.
Have a good day, Love Turks, Turkey and Turkish because we love you all.
See You.