Patrick Oconnell
Kunefe, also known as Künefe, Kunafa, Knafeh, and Knefeh, is a popular Middle Eastern dessert. It is a sweet Levantine cheese pastry with a crispy and buttery exterior and an oozy cheese filling. The best cheese for Kunefe is unsalted with a stringy, stretchy texture when melted. The most authentic Kunafe recipes have a cheese filling made with Akkawi (Nabulsi) cheese, but since this is hard to find, mozzarella cheese is often used as a substitute.
| Characteristics | Values |
|---|---|
| Place of origin | Turkey, Iraq, Palestine, Egypt |
| Texture | Stringy, stretchy, melted, oozy |
| Taste | Sweet, buttery, salty |
| Type of cheese | Akkawi (Nabulsi), Mozzarella, Ricotta, Hatay, Antep, Urfa, Majdoula, Shelel, Shelal, Turkish Cecil Cheese (Tel Peynir) |
| Other ingredients | Kataifi (shredded phyllo), Kadayıf, pistachio, rose-scented sugar syrup, grape molasses, lemon syrup, ice cream, clotted cream, thickened cream, ashta, semolina |
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What You'll Learn
- Kunefe is a Turkish dessert with a crispy, sweet pastry and oozy cheese filling
- The best cheese for Kunefe is unsalted, with a stringy, stretchy texture when melted
- Local Turkish cheeses used include Hatay, Antep, Urfa, and Dil Peynir
- Outside of Turkey, Akkawi (Nabulsia) is the most authentic cheese, but it can be substituted with mozzarella
- Other cheeses used include ricotta, Turkish Cecil Cheese, and Syrian braided cheese (Shelal)
Kunefe is a Turkish dessert with a crispy, sweet pastry and oozy cheese filling
Kunefe, also spelt Künefe, kanafeh, knafeh, kunafa, and kanafa, is a Turkish dessert with a crispy, sweet pastry and oozy cheese filling. It is a popular dish in the Middle East/Levant region, including in Turkey, Iraq, Palestine, and Egypt.
Kunefe is made with a pastry called Kadayıf (or Kataifi), which is a type of dough made from fine strands of batter. The dough is shredded, coated in butter, and layered with cheese. The dessert is then cooked until golden and soaked in a sweet syrup. The best cheese for Kunefe is unsalted and has a stringy, stretchy texture when melted.
In Turkey, Kunefe is typically made with local cheeses such as Hatay, Antep, or Urfa cheese. However, these cheeses can be difficult to find outside of the region. As a result, substitutes such as mozzarella, ricotta, or a blend of the two are often used in Kunefe recipes. Low-moisture mozzarella, such as the kind used for pizza topping, is recommended as it melts well and prevents the pastry from becoming soggy.
Other cheeses that can be used in Kunefe include Akkawi (Nabulsi) cheese, which is a slightly salty and stretchy cheese named after the city of Akka (Acre, present-day Israel). However, as this cheese can be hard to find, clotted cream is sometimes added to improve its texture. Another option is Tchiki Akkawi, which has better elasticity than the more common Baladya Akkawi.
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The best cheese for Kunefe is unsalted, with a stringy, stretchy texture when melted
Kunefe is a traditional Turkish dessert made with stringy cheese and a crispy, sweet, and buttery pastry. It is served hot, with the cheese still melted, and often paired with Kaymak or ice cream. The dessert is prepared by arranging the cheese between two layers of Kadayıf (shredded phyllo), cooking it until golden, and then soaking it in a sweet syrup.
The best cheese for Kunefe is unsalted and has a stringy, stretchy texture when melted. This is because Kunefe is best served hot, with the cheese still melted, and a stretchy texture will ensure the cheese does not break when the dessert is served. The cheese used in Kunefe is typically a local, unpasteurised fresh cheese, which can be difficult to find outside of Turkey. In Turkey, it is simply named after the region from which it originates, such as Hatay cheese, Antep cheese, or Urfa cheese.
If you do not have access to these cheeses, there are several substitutes that can be used. Akkawi (Nabulsi) cheese is commonly used in Kunafe and has a slightly salty and stretchy texture. However, as this cheese can be hard to find, it is often substituted with mozzarella cheese, which has a similar texture and stretch. Low-moisture mozzarella, such as the kind used for topping pizza, is a good option as it melts beautifully and prevents the Kunefe from turning soggy. Another option is to use a blend of mozzarella and ricotta, which can also provide the desired stretchy texture.
When preparing the Kunefe, it is important to note that the tin or pan should be suitable for stovetop cooking, as the dessert is typically cooked over a very low heat. Additionally, the Kadayıf should be torn into small shreds, coated in melted butter, and then layered with the cheese, creating a crispy and buttery exterior for the cheese filling.
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Local Turkish cheeses used include Hatay, Antep, Urfa, and Dil Peynir
Kunefe, a Turkish dessert, is a sweet pastry filled with cheese and soaked in syrup. The cheese used is typically an unpasteurised local fresh cheese, which is challenging to find outside of Turkey. Local Turkish cheeses used include Hatay, Antep, Urfa, and Dil Peynir. These cheeses are named after the regions from which they originate, primarily the Levantine areas of Hatay and Gaziantep, near the Syrian Aleppo region.
Hatay cheese is specifically recommended for Kunefe when shopping at a Turkish market. Similarly, Dil Peynir, which translates to "cheese thread," is a suitable cheese with a stringy texture. This cheese is also known as Hatay cheese, suggesting a potential link between the two cheese varieties.
While Kunefe is traditionally made with local Turkish cheeses, substitutions can be made when preparing the dish in other parts of the world. For instance, mozzarella cheese is commonly used in Kunefe recipes outside of Turkey due to its similar texture and stretchiness. However, it is important to opt for low-moisture mozzarella, such as the kind used on pizzas, to prevent the pastry from turning soggy. Additionally, clotted cream or thick creme fraiche can be used as substitutes for Kaymak, a type of clotted cream that is served alongside Kunefe rather than as a filling.
The choice of cheese is crucial to achieving the desired flavour and texture in Kunefe. The best cheese for Kunefe should be unsalted and have a stringy, stretchy texture when melted. The elasticity of the cheese contributes to the characteristic cheese pull associated with the dish.
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Outside of Turkey, Akkawi (Nabulsia) is the most authentic cheese, but it can be substituted with mozzarella
Kunafe, also known as Künefe, Kanafeh, Knafeh, Kunafa, and Knafeh Na'ameh, is a Middle Eastern dessert that is very popular in Turkey, Iraq, Palestine, and Egypt. It is a sweet pastry made with a semolina-based dough or kataifi dough, stuffed with cheese and soaked in syrup. The most authentic version of Kunafa is made with Akkawi (Nabulsia) cheese, which is named after the city of Akka (present-day Acre, Israel). Akkawi cheese is slightly salty and stretchy and is commonly used in the Levant region.
However, Akkawi cheese can be challenging to find outside of the Middle East, so mozzarella cheese is often used as a substitute in Kunafa recipes. Mozzarella has a similar texture and stretchiness to Akkawi, making it a suitable alternative. Low-moisture mozzarella, such as the kind used on pizzas, is ideal as it melts beautifully and provides a stretchy cheese pull while preventing the pastry from becoming soggy.
Some recipes also call for a blend of mozzarella and ricotta or clotted cream, adding a creamy element to the dish. In addition to these substitutions, Turkish Cecil Cheese (Tel Peynir) is another option that has a stringy texture and a slightly sharper flavour than traditional mozzarella.
When making Kunafe, it is important to note that the cheese should be unsalted and shredded or sliced as thinly as possible to achieve the desired texture and flavour. The dough can be prepared by tearing or shredding the kataifi dough, coating it in butter, and then stuffing it with the chosen cheese. The pastry is then cooked over low heat until golden, and the syrup should be cooled to room temperature before being poured over the hot pastry.
By using these techniques and the suggested cheese substitutions, anyone can create a delicious and authentic-tasting Kunafe, even outside of Turkey.
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Other cheeses used include ricotta, Turkish Cecil Cheese, and Syrian braided cheese (Shelal)
Kunafe is a popular Middle Eastern dessert that is also known as kanafa and knafeh. It is made with a crust of semolina-based dough or kataifi dough, stuffed with cheese, and drenched in a rich syrup. Kunafe is often garnished with ground pistachios and rose petals.
While the most authentic Kunafe recipes call for Akkawi (Nabulsi) cheese, this can be hard to find outside of the Middle East. Therefore, it is common to substitute Akkawi with mozzarella, which has a similar texture and stretchiness. Some recipes also use a blend of mozzarella and ricotta. Ricotta is a soft cheese that can be used on its own or blended with mozzarella to fill the Kunafe pastry.
Another option for the cheese filling is Turkish Cecil Cheese (Tel Peynir). This cheese has a stringy texture and a slightly sharper flavour than traditional mozzarella. For those who prefer a less stretchy cheese, a blend of Akkawi and Syrian braided cheese (Shelal) can be used. Shelal has an incredible elasticity and a mild flavour, so it is often combined with Akkawi to improve the flavour.
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Frequently asked questions
Kunefe, a Turkish dessert, is usually made using Akkawi (Nabulsi) cheese, which is named after the city Akka (Acre, present-day Israel). However, since this cheese is hard to find, mozzarella cheese is often used as a substitute.
It is recommended to use low-moisture mozzarella, such as the kind used for topping pizza. This type of mozzarella melts beautifully and gives a super stretchy cheese pull, while also preventing the Kunefe from turning soggy.
Yes, other alternatives to Akkawi cheese include a mozzarella and ricotta blend, Turkish Cecil Cheese (Tel Peynir), and a blend of fresh mozzarella cheese and clotted cream.
