Delicious and Easy Turkish Kunefe Recipe – Step-by-Step Guide

Ingredients:

• 250 grams shredded phyllo dough (Kataifi)
• 150 grams unsalted butter, melted
• 200 grams unsalted cheese (mozzarella or traditional kunefe cheese), finely shredded
• 1 cup sugar
• 1 cup water
• 1 tablespoon lemon juice
• Ground pistachios for garnish

Step-by-Step Turkish Kunefe Preparation:

Preparing the Syrup

1. Make the Sugar Syrup:
   • In a saucepan, combine 1 cup of sugar and 1 cup of water. Bring to a boil over medium heat, stirring until the sugar dissolves.
   • Add 1 tablespoon of lemon juice and reduce the heat. Let it simmer for 10 minutes until slightly thickened. Remove from heat and let it cool. (Keyword: Turkish Kunefe)

Preparing the Kunefe

2. Prepare the Phyllo Dough:
   • In a large bowl, separate the shredded phyllo dough (kataifi) with your fingers. Pour the melted butter over the dough and mix well to ensure the dough is evenly coated.
3. Assemble the Kunefe:
   • Grease a round baking pan (preferably a kunefe pan). Divide the buttered phyllo dough into two equal parts.
   • Spread half of the dough evenly in the pan, pressing it down firmly.
   • Spread the shredded cheese evenly over the dough layer.
   • Cover the cheese with the remaining phyllo dough, pressing down firmly to create an even surface.

Cooking the Kunefe

4. Cook the Kunefe:
   • Place the pan over medium heat and cook until the bottom is golden brown, about 10 minutes. Use a large plate to help flip the kunefe, then return it to the pan to cook the other side until golden brown.

Serving the Kunefe

5. Add the Syrup and Garnish:
   • Once both sides are golden brown, remove the kunefe from heat and immediately pour the cooled sugar syrup evenly over the hot kunefe.
   • Let it sit for a few minutes to absorb the syrup.
6. Garnish and Serve:
   • Sprinkle ground pistachios over the top for garnish. Cut into slices and serve hot. Enjoy your delicious Turkish Kunefe! (Other Turkish dessert recipes)

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Check out this link for detailed information and the history of Turkish Kunefe.