Knafeh Turkish Kunefe Recipes

KUNEFE

Steps:

• For the syrup: Put the sugar and 1 cup water in a small saucepan over medium heat. Bring it to a boil, lower the heat to medium low and simmer until it thickens a bit, 10 to 15 minutes. Turn off the heat and let the syrup cool to room temperature.
• For the kunefe: Cut the kadayif into small pieces and put it in a large bowl. Melt 2 tablespoons of the butter, add it to the bowl and mix with a spoon to make sure all of the kadayif pieces are coated in butter.
• Coat the bottoms of two 5-inch kunefe pans completely with 1 tablespoon of the butter. Spoon out a quarter of the kadayif mixture into one of the pans, spread and press down using a spoon. Crumble 1 ounce of the sweet cheese onto the kadayif, leaving about a 1/2-inch border on all sides. Top with another quarter of the kadayif mixture and press with your hands.
• Place the pan over medium-low heat and cook until golden on the bottom (there will be an aroma of toasted nuts), 4 to 6 minutes. Place the other prepared pan over the kunefe and flip (be careful, the pan is hot). Place it back on the heat and cook uncovered until the underside is golden, 4 to 6 minutes. Remove from the heat, drizzle 1/4 cup of the syrup all over the kunefe and top with 1 tablespoon of the ground pistachios. Re-butter the pans and repeat with the remaining kadayif, cheese, syrup and pistachios. Serve immediately with extra syrup for drizzling.

KNAFEH - TURKISH KUNEFE

Steps:

• First of all start making your syrup. You need to use cold syrup and hot knafeh so your dessert can absorb the syrup.
• Add your 2 1/2 cup sugar, 3 cup water in a pot. Dissolve the sugar in water and boil your syrup mixture.
• Add 4-5 drops of fresh lemon juice when it's boiled and leave it to cool down.
• Put aside 50 gr. (1,8 oz.) of your butter, slice them in cubes and wait until it gets to room temperature.
• Add 1 tbsp. Grape molasses to your room temperature butter and stir very well until it combines.
• Pull to shreds your 250 gr. (1/2 lb.) kataifi and slice as 1 cm. (1/2 inches) width.
• Melt your leftover 100 gr. (3,5 oz.) butter pour it on your kataifi and stir very well until it combines.
• Take a thick glass circle baking dish resistant to fire and spread butter + grape molasses mixture everywhere.
• Pour half of your kataifi on your baking dish and compress it very well with a bottom of a glass.
• Spread your 250 gr. (1/2 lb.) grated mozzarella cheese.
• Pour the rest kataifi on your cheese and compress it again.
• Take your glass baking dish on a stove with a low heat.
• Cook bottom side for about 6-7 minutes, turn it over and cook also other side for 6-7 minutes.
• Turn of your stove, pour cold syrup on your hot dessert and your knafeh is ready.
• Serve it hot.