🍯 Kadayıf künefe
This künefe is a hot dessert of crisp kadayıf strands baked with butter around a layer of unsalted cheese that melts and stretches when cut. As soon as it is done, it is soaked in sugar syrup and finished with crushed pistachios, giving a contrast of crunchy, gooey and sweet. It is served straight from the pan, often with a glass of tea.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g kadayıf (shredded pastry)
- 70 g butter, melted
- 250 g unsalted cheese, grated or sliced
- 200 ml sugar syrup (sugar and water)
- 2 tbsp crushed pistachios
Method
- Heat the oven to 200 °C. Chop the kadayıf into short strands and toss with the butter.
- Press half into a round tin, scatter the cheese over it and cover with the remaining kadayıf.
- Bake for 25–30 minutes until golden and crisp.
- Pour the syrup over the hot künefe, sprinkle with pistachios and serve at once.
How to make it lighter
- Use half the butter on the pastry.
- Drizzle a smaller amount of syrup and add the rest only if needed.
- Serve small squares — about 100 g per person.
History
Künefe is part of the shared kunafa tradition of southeastern Turkey and the Levant, with Hatay and nearby cities best known for it in Turkey. It is a standard dessert in Turkish restaurants and sweet shops today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →