A local flavor that will surprise your masters: the most practical Hatay-style Kunefe recipe with tricks

The favorite flavor of sorbet lovers Kunefe is a local flavor of Hatay. Hatay is the best place to make künefe, which is consumed by almost everyone. Kunafe lovers do not go to the pastry shop and the restaurant. to do at homepractical künefe recipeWith him, he will drive you crazy. It is believed to come from Hatay with its crunchy flavor and sorbet in its perfect consistency. künefe recipestone the teachers there. request Hatay style Kunefe recipe made easily with tricks


Here’s what you can easily do Ingredients for Hatay-style künefe


  • 250 grams of kadayif wire
  • 150 g unsalted künefe cheese
  • 4 tablespoons of butter
  • 1 teaspoon of molasses

For the syrup:

  • 2 glasses of water
  • 2 cups granulated sugar
  • 1 teaspoon of lemon juice

For the previous;

  • Pistachios powder
  • Cream of milk or ice cream (optional)


  • First, the Kunefe sorbet is prepared.
  • For the sorbet, put water and sugar in a saucepan and bring to the boil. (Stir occasionally so the syrup doesn’t stick to the bottom.)
  • When the syrup begins to boil, add 1 teaspoon of lemon juice and continue cooking for another 10-15 minutes so that the sugar does not cut, and the syrup is allowed to cool.
  • For the künefe, melt the butter over low heat. Let the melted butter sit.
  • After the butter freezes, there is butter juice underneath. Do not use this water.
  • Add 1 teaspoon of molasses to the slightly frozen butter and mix until it reaches the consistency of cream.
  • If there is no künefe pan, the bottom of the aluminum or Teflon pan is smeared with this mixture of molasses and oil.
  • Kadayif is separated from one wire to another. Then it is cut with a knife 1 cm thick and divided into two parts.
  • A piece of kaday if we have separated is placed at the bottom of the greased tray so that there is no gap.
  • Shredded cheese spread on kadayif.
  • The other kadayif is covered so that there are no gaps in the cheese.
  • The edges are smoothed and another tray is ground or pressed by hand. Be careful not to leave gaps by pressing hard. It is cooked by minimizing the fire on the stove. When you’re sure it’s completely golden, turn the pan over onto a plate or tray and brush it so the other side is cooked.
  • The fried part of the künefe is put back on the tray, this time the bottom part is fried. In this way, both sides are fried. The syrup is poured from the side. Served with pistachios or cream. Enjoy your meal.


  • If not eaten immediately, the syrup will spill later. The sorbet is poured 1 minute after making the künefe and must be cooled to room temperature.
  • Kunefe is made with unsalted Kunefe cheese. If you can’t find it, you can make it with cream cheese, but it won’t taste the same.
  • Two aluminum Kunefe trays were used. When one side was cooked, the second tray was oiled and the other side was cooked on the second tray. If you can’t find künefe dishes, you can also prepare künefe in a Teflon pan.

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