How to make it
6 steps. Take it one step at a time.
Combine sugar and water
In a small saucepan, combine sugar and water. Bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened. Stir in lemon juice, remove from heat, and let the syrup cool completely.
10 minPlace the shredded phyllo
Place the shredded phyllo (kadayıf) in a large bowl. Pull it apart with your fingers to loosen the strands. Pour melted butter over the dough and mix thoroughly until every strand is coated.
Grease a round künefe pan or heavy skillet
Grease a round künefe pan or heavy skillet. Press half of the buttered dough into the bottom of the pan to create an even, compact layer.
Distribute the shredded cheese evenly
Distribute the shredded cheese evenly over the dough, leaving a small margin at the edges to prevent sticking. Cover with the remaining half of the dough and press down firmly to level it.
Place the pan on the stovetop
Place the pan on the stovetop over medium-low heat. Cook for 8-10 minutes, rotating the pan frequently, until the bottom is golden brown. Carefully flip the künefe onto a plate, slide it back into the pan, and cook the other side for another 8-10 minutes.
20 minImmediately after removing from heat
Immediately after removing from heat, pour the cold syrup over the hot künefe. Let it soak for 2-3 minutes. Garnish with ground pistachios and serve while warm.
3 min
A little kitchen wisdom
Traditional Künefe is best made with Hatay or Akkawi cheese, but a mix of mozzarella and fresh ricotta or mild goat cheese works well too. Use a flat copper pan if possible for even browning.
