Kunefe is a Turkish dessert to die for! Kadayif pastry stuffed with stringy cheese is cooked until crispy and golden. Then it is drenched in a sweet syrup and served warm. A treat you can never forget!
Love Turkish baklava? You must absolutely try our Turkish künefe recipe! It is one of the best desserts in Turkey. And if you are into syrupy desserts like these, check out tulumba tatlisi too!
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What Is Künefe?
Kunefe is one of the famous Middle Eastern desserts. It has several variations and names depending on the region it is made in. This unique dessert is also known as kunafa, knafeh, kunafah, kunafeh or konafa.
Kadaif pastry is chopped, coated with melted butter and placed in a pan. It is topped with some cheese and then another layer of kadayif pastry. It is slowly cooked on the stovetop and then drizzled with cooled simple syrup.
What makes this dessert different from other syrupy desserts is that it must be eaten hot, right after it is cooked. So the cheese inside is super soft and stringy.
It used to be a famous dessert served during the month of Ramadan, but today you can find it on the menu of kebab restaurants at any time.
What Nationality Is Kunafa?
Wikipedia says that the first version of kunafa dessert was first created in Egypt and Syria to satisfy the hunger of caliphs during the Ramadan, the month of fasting. The recipe was improved through the history.
The basis of the modern Turkish kunefe dessert, kadaif was first mentioned in an Arabic cookbook in the 15th century and spread from the Arab lands to other countries like Iran, Turkey and Greece (source here).
According to the same article on Wikipedia, one of the modern versions of this dessert originated in Palestinian city of Nablus. It is called Kanafeh Nabulsieh and made with a mild white cheese and shredded wheat.
So basically, there are two types of kunafa: Arabic knafeh and Turkish künefe.
There are versions of this Arabic sweet pastry which use fine semolina dough for the crust instead of regular shredded kadaif. Also, they grease the pan with a little grape molasses, probably for a nice golden brown color. This version is It is soaked in a syrup flavored with rose water or orange blossom water.
And the Turkish version, which is called künefe, is first seen in Hatay, Antakya (Antioch), which is located next to the border of Syria. This version is made with wiry kadayif pastry strands and a soft cheese (Hatay cheese), which is similar to fresh mozzarella cheese. It is sweetened with a simple syrup lightly thickened with lemon juice.
Today, Turkish künefe is one of the desserts served at kebab restaurants all around the country, after the main course like doner kebab. But the most delicious ones are made in the Southern cities of Turkey including Hatay, Adana, Mersin, Gaziantep, Diyarbakir, Şanliurfa and Mardin.
About The Ingredients
Kadayif
It is a type of shredded dough. A batter is thinly swirled on a hot metal plate and cooked over it. You will get super thin strands of dough which looks like vermicelli. We found a nice video showing how authentic kadayif noodles are made here.
These thin strands are often used to make tel kadayif dessert in Turkey and it is quite popular in Greek cuisine too, with the name kataifi.
So where can you get this pastry? Look for fresh or frozen kadayif dough in Middle Eastern shops in your area. You can also try online shops like Amazon. Make sure it is not pre-baked. The color in the package should be white, not golden brown.
Butter
Use a good quality unsalted butter.
Cheese
Hatay künefe, which is known as the original one in Turkey, uses a special cheese made in the region of Hatay. This is an unsalted melting cheese that matches perfectly with sweet flavors. It has a quite crumbly texture and a subtle tangy flavor.
It is not easy to find Hatay cheese even in the other cities of Turkey, so we recommend fresh mozzarella cheese instead. If you are lucky enough to have a Turkish market around you, look for Turkish dil peyniri. It is a great substitute as well.
Syrup
It is made with granulated sugar, water and lemon. Don't use store-bought syrup brands. It is really easy to make this syrup in a saucepan at home.
Equipments To Cook It
Traditionally, Turkish kunefe is cooked either in small sized pans for individual portions or in large trays called sini (tepsi). You can find these on Amazon. Search for künefe plate or pan.
And if you can't find these special pans, you can use any shallow pan that can be used on the stovetop.
How To Make It
Kunefe recipe is quite straightforward. There is no baking here. The dessert is cooked on the stovetop.
Make the syrup
Combine sugar, water and a slice of lemon in a small saucepan. Give it a stir. Bring it to boil and let it simmer for 15 minutes so that it gets syrupy. Remove from the heat and let it cool down to room temperature.
Prepare kadaif pastry
Pull apart a large clump of kadayif and chop it into small pieces (about ½ inch / 1 cm). Toss them well with melted butter. Make sure all kadayif pieces are coated well with butter.
Assemble
Generously grease 2 small pans or one large pan with softened butter. Place a handful of buttered kadayif into two prepared small pans so that it covers all the bottom and the edges.
Press it down with your hand or with a bottom of a glass until even and firm. Spread the shredded mozzarella cheese evenly on it, leaving a little space around the edges.
Place another batch of kadayif on cheese. Make sure that all the cheese is covered well, especially around the edges. Press down again until even and firm. You might need to spend some time for it. You can add a little more kadayif if needed.
Cook the dessert
Put the pan over medium heat and bring it to low heat once it gets warm. Cook until the bottom is golden. You can check it with the help of a spatula or the tip of a knife. It takes about 5 minutes (or a bit longer if you are using a large pan).
Now, place a plate on the kadayif and quickly flip it. Be careful when doing this as the pan and kadayif will be hot. Put a little (about 1 teaspoon) butter in the pan and when it melts, slide the kadayif on the plate back into the pan. Cook the other side for 4-5 minutes or until golden. Remove it from the heat.
Serve
Pour one or two ladles of cooled syrup over the hot dessert, garnish with ground pistachio and serve immediately. You can always drizzle extra syrup when eating Turkish kunefe if you want it sweeter.
If you use two small pans, cook the second one in the same way.
Tips
- Always make the syrup first and let it cool to room temperature and then start making the dessert. If both the syrup and the dessert are hot, the result will be soggy.
- Don't skip pressing down the kadayif pieces in the pan. It is important that you make it even and firm.
- We use small individual sized pans that are special to making kunefe dessert, but you can use a regular medium sized frying pan.
- Be very careful when flipping it after one side of it is cooked. It will be really hot.
- To Make ahead: You can make the syrup ahead of time and keep it at room temperature for up to a month. Also, you can prepare the kadayif pastry and cheese in a pan and keep it in the refrigerator until you are ready to cook it.
- Storage: Kunefe dessert tastes the best when eaten fresh, right after it is made. It loses the nice crispy texture and the cheese inside won't be soft and stretchy as it sits. If you have leftovers though, keep them at room temperature for 3 days.
- To Re-heat: You can re-heat it a little in a pan if you want before eating or microwave it for about 30 seconds. But don't expect the same amazing taste you get when it is freshly made.
Serving Suggestions
Slice the hot kunefe into triangles and serve it warm. You will feel in heaven when the cheese inside it melts and stretches by the time you grab a piece with a fork.
You can serve extra syrup in a small bowl or jug on the side of the dessert. So if you want it sweeter, you can drizzle some more syrup on your kunefe.
We love it with chopped pistachios, a dollop of Turkish ice cream or Turkish kaymak, clotted cream on the side.
Just like other Turkish desserts, it is mostly served with Turkish coffee, Turkish tea or plain milk in some regions.
FAQs
No, they are not. These two are completely different desserts. Kunefe is made with a special shredded dough called kadaif while baklava uses filo (phyllo) dough. Also, kunefe has cheese inside it and cooked over stovetop while baklava is stuffed with nuts and baked in the oven.
No it is not. Kunafa is made of kadaif pastry, which looks very much like vermicelli. You can find kadaif to make this dessert in Middle Eastern markets.
Milk prepares your mouth for the dessert. It helps the existing tastes in your mouth to disappear. When you drink milk right before eating kunefe, your taste buds are ready to feel the taste of the dessert. That's why a little cup of milk is served with kunefe in some regions.
More Turkish Desserts
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📖 Recipe
Turkish Kunefe Dessert
INGREDIENTS
For the syrup:
- 250 g sugar
- 240 ml water
- 1 slice lemon
For Greasing the pan:
- 60 g butter
For Kunefe:
- 310 g kadayif (kataifi pastry)
- 200 g mozzarella shredded, or unsalted stringy cheese like Turkish dil peyniri
- 100 g butter
- 2 tablespoons pistachios for garnish
INSTRUCTIONS
Make the syrup:
- Combine sugar, water and a slice of lemon in a small saucepan. Give it a stir. Bring it to boil and let it simmer for 15 minutes so that it gets syrupy. Remove from the heat and let it cool down to room temperature.
- Prepare kadaif pastry:
- Pull apart a large clump of kadayif and chop it into small pieces (about ½ inch / 1 cm). Toss them well with melted butter. Make sure all kadayif pieces are coated well with butter.
- Assemble:
- Generously grease 2 small pans or one large pan with softened butter. Place a handful of buttered kadayif into two prepared small pans so that it covers all the bottom and the edges.
- Press it down with your hand or with a bottom of a glass until even and firm. Spread the shredded mozzarella cheese evenly on it, leaving a little space around the edges.
- Place another batch of kadayif on cheese. Make sure that all the cheese is covered well, especially around the edges. Press down again until even and firm. You might need to spend some time for it. You can add a little more kadayif if needed.
Cook the dessert:
- Put the pan over medium heat and bring it to low heat once it gets warm. Cook until the bottom is golden. You can check it with the help of a spatula or the tip of a knife. It takes about 5 minutes (or a bit longer if you are using a large pan).
- Now, place a plate on the kadayif and quickly flip it. Be careful when doing this as the pan and kadayif will be hot. Put a little (about 1 teaspoon) butter in the pan and when it melts, slide the kadayif on the plate back into the pan. Cook the other side for 4-5 minutes or until golden. Remove it from the heat.
Serve:
- Pour one or two ladles of cooled syrup over the hot dessert, garnish with ground pistachio and serve immediately. You can always drizzle extra syrup when eating if you want it sweeter.
- If you use two small pans, cook the second one in the same way.
Video
NOTES
- Always make the syrup first and let it cool to room temperature and then start making the dessert. If both the syrup and the dessert are hot, the result will be soggy.
- Don't skip pressing down the kadayif pieces in the pan. It is important that you make it even and firm.
- We use small individual sized pans that are special to making kunefe dessert, but you can use a regular medium sized frying pan.
- Be very careful when flipping it after one side of it is cooked. It will be really hot.
- To Make ahead: You can make the syrup ahead of time and keep it at room temperature for up to a month. Also, you can prepare the kadayif pastry and cheese in a pan and keep it in the refrigerator until you are ready to cook it.
- Storage: Kunefe dessert tastes the best when eaten fresh, right after it is made. It loses the nice crispy texture and the cheese inside won't be soft and stretchy as it sits. If you have leftovers though, keep them at room temperature for 3 days.
- To Re-heat: You can re-heat it a little in a pan if you want before eating or microwave it for about 30 seconds. But don't expect the same amazing taste you get when it is freshly made.
- Nutrition information is approximate and meant as a guideline only.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
MSR says
I will have to try this - I just ate a version at a new restaurant in town last night and can't stop thinking about it. I appreciate the details and history included in this recipe. Thank you!
Zerrin & Yusuf says
Glad to hear that you liked it. Kunefe is such an addictive dessert! Would love to hear what you think when you try it.
Honey says
Hi Zerrin & Yusuf,
Would you kindly advise what is the name of the original cheese for this recipe that is used in Hatay (Antioch)?
Thanks
Zerrin & Yusuf says
The original cheese in kunefe is known as Hatay cheese or kunefe cheese in Turkey. Not sure if it has a local name.
Aylin says
Artık Antakya diye bir yer yok... 😭😭
Zerrin & Yusuf says
Ah ah! Çok üzgünüz 🙁
Afifa B says
Would Akawi cheese work for this? I found it at a Mediterranean market.
Yusuf says
Sorry, never heard of Akawi cheese before.
Honey says
Hi Yusuf,
Akashi cheese is very popular cheese in middle eastern countries such as Lebanon, Syria, Jordan & Palestine plus others recently like Egypt and gulf countries. It’s very similar to mozzarella cheese but more salty and it’s soaked before using it in middle eastern desserts such as kunefe and katatef etc….
JKhalil says
Hi! Any suggestions for where can I order these pans from? Thanks
David Atkinson says
I have had some dried kadayif noodles given as a present and would really like to try and make Kunefe as I love eating it when on holiday in Turkey. Do I use the noodles dried or do I have to reconstitute them first?
Thanks in advance for your help
Yusuf says
Hi David,
We need raw kadayif noodles to make kunefe. They are different from regular kadayif noodles, which have a golden color. So I guess you have the regular one. I think you can find raw kadayif noodles on online stores that are selling Middle East products. Still you can make a kadayif recipe with those dried noodles.
Sophie says
Can I use feta cheese?
Zeki says
Feta is not a melting cheese and very salty It will not work. Mozerella works but not as good if you have a. Mediterranean market around you look for Kasar cheese. Or the the Mexican melting cheese (maybe Queso Oaxaca ) may work. You don’t want the Cheese to be too runny and salty.
NJCher says
Trader Joe's is now carrying a frozen kunefe. They are selling it for $3.99. I thought it delicious but would like to try making it.
Mary Magioglou says
Very nice recipe. We have eaten kunife in a Turkish retaurant in Athens (Anadolu) , and it was very nice.
It really has to be prepared just 15 min before being served so that the cheese in between the Kataifi layers
just not freeze. I am only not sure that mozarella is the correct choice for cheese. A yellow type hard sweet
cheese is more proper in my opinion.
Ali Mandeel says
Yes.. you can use Mozarella cheese, but make sure to soak it water and change the water more than once to lose all the salt. You can add a tea spoon of orange blossom water to the cheese to give an extra flavor.
Enjoy!
Zerrin says
Thank you Ali for your contribution!
Huda Hamdan says
Thanks for the great recipe. Kunefe is actually a Palestinian dessert, to be more precise it is called "Nabulsi Kunefe " is reference to Nablus which is a Palestinian city.
Honey says
Hi Huda,
You are right that Kunafe Nabulsia is very authentic Palestinian dessert, but there are other versions in Lebanon, Syria and many other Middle Eastern and Mediterranean countries including Turkey. The difference is the kind of cheese and the method of layering the kunafe and cooking it. 😃
Thanks
MK says
Thank you for making such recipe and delicious desert. I am trying to cook this desert for my friends here in US and give it a try tonight. Is there a way I can find a history of this desert? I seems so popular in the region.
Sandra says
How do u make kadayif dough???
Shima says
Kadayif dough is sold at Middle eastern markets (Turkish, Persian, Armenian, Lebanese), or online.
Erica says
Merhaba Zerrin.....what kind of melting cheese can I use. I live in Canada, would it be Mozzarella, that's the only one I can think of that's good for melting.
Zerrin says
Erica, you can use mozzarella if it's unsalted or if it's salty, you can soak it in water to remove salt and then use.
Reeni says
Thank-you for teaching me about this delicious pastry Zerrin! I would love to try yours! What a delicious treat!
rebecca says
looks so good and what a special dessert with history and tradition love it
Joanne T Ferguson says
G'day! This looks absolutely delicious, true!
LOVE your photo and have always wanted to make something with kadayif dough and based on your recipe and photo, you have now inspired me to do! Thank you! Cheers! Joanne