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Kunefe |


Crispy, syrupy and... cheesy?! While this sounds like an odd combination, this holy trinity of elements come together to create a perfectly delicious dish. Recipe from Turkish Style Cooking


Prep time: 10 minutes

Cooking time: 20-30 minutes

Makes: A 15x15cm Kunefe


237g of sugar

237ml of water

A few drops of lemon juice

150g of kadaif pastry dough

125g of unsalted, shredded mozzarella cheese

3 tbsp of butter Pistachios for garnish


1. Give me some sugar, baby


Firstly, let's make the syrup. Add together 237g of sugar, 237ml of water and a few drops of lemon juice in a pan and once it comes to the boil let it simmer for 15 minutes. Feel free to contact the monolith from 2001: a Space Odyssey like we did, to keep an eye on the progress of your syrup.



2. I can't get kunefe you!


While the syrup is boiling, melt the 125g butter in your microwavé


Time to channel your best winter layering mindset as we layer up this kunefe. Place half of your kadaif dough in your baking tin/a tin that can go on the hob and pour over half of the melted butter. Press this down into the tin with your hands



Next sprinkle your 125g mozzarella as a layer over this


Finish this off by adding the rest of your kadayif dough overtop and sprinkling with the rest of the butter. Push down once again with your hands



In the next step, I (Kate) baked mine in the oven but it's been so long since we made this that I honestly can't remember what temperature or for how long so I'll give you a guesstimate of 20minutes at a safe 180°C. However, the proper way is to do it on the hob, heating slowly and turning the pan regularly. Once the underneath is browned, flip the kunefe over and brown the other side too. Remove from the heat, and pour over your pre-prepared syrup while still hot and in the pan


Garnish with chopped pistachio nuts



Dink and sink!



Food for Thought

Lizzy says: "The only time I'd had kunefe before was in Berlin on a freezing cold February day, and it was so hot and sweet it was exacltly what I needed. I didn't expect making it at home to work at all, because it needs some specialist ingredients. But if you can find some gorgeous strands of kunefe at your local store then this is worth taking the time over. It was not as complicated as I expected to make, although I found it hard to find the right pan. The end result was crispy and sweet and the cheese was so warm and balanced the sweetness perfectly. I would 100% make this again 10/10"




Kate says: "The best Kunefe I have ever had was in a tiny cafe on a cold winter's evening in Istanbul, served with a big dollop of clotted cream. And while this wasn't even close to that experience, for a homemade version it wasn't bad at all! I think I definitely oversyruped my kunefe (as you can see from the pool of syrup in the cover photo), and I didn't manage to eat it quick enough to enjoy it's freshness at it's best. But that crispy pastry combined with the stringy gooey cheese is just to die for, with a little refinement I think this could be a sure winner 8/10 "



9/10 Gasps


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