How to Make Kunefe?

How to Make Kunefe?

How to Make Kunefe? As Seckinzade, we have been producing wholesale künefe since 1999. Would you like to make künefe, one of the How to Make Kunefe?  How to Make Kunefe?.indispensable tastes of Hatay, at home? Would you like to bring How to Make Kunefe? Hatay cuisine to your feet? Here is the most delicious and most beautiful künefe recipe of sherbet desserts.

Ingredients for Kunefe:

300 gr. künefe cheese (You can find it in big markets.)
150-200 gr. butter
500 gr. Shredded dough baked in syrup topped with crushed nuts

Ingredients for Sherbet:

2.5-3 glasses of drinking water
2-2.5 cups granulated sugar
3 drops of lemon juice (You can use ready-made lemon juice or squeeze a regular lemon.)

Ingredients for Cooking Kunefe:

1-2 tablespoons of butter
1 tablespoon of molasses (you can use it if you prefer)

Recipe for Kunefe:

Let’s start with making the syrup. Add drinking water and granulated sugar to a steel pot. Mix until boiling. (20-25 minutes)
After boiling, add 3 drops of lemon juice and mix.
After mixing, leave it to rest to allow the syrup to hold its consistency.
Separate the kadayif strands on a tray.
Melt the butter in a small pan.
Make sure your melted butter is at room temperature.
Pour evenly over the kadayif you have set aside on the tray.
On the one hand, slice the cheese you bought for the künefe.
Spread another pan by mixing the butter and molasses.
Take half of the kadayif that you have combined with butter and lay it on the tray.
Then sprinkle the chopped cheese on the kadayif.
After sprinkling the cheeses, add the remaining kadayif again.
Spread the oil and molasses on the cheese, which you put on the bottom of the tray again.
Cook the künefe on the stove over low heat.
Turn the künefe, which is fried at the bottom, with the help of a plate and let the top part brown.
After removing the künefe from the stove, pour the cold syrup evenly over it.
Let it rest for a while and absorb it into the syrup.
You can then slice and serve with ice cream on top.

Tips:

Strain the juice by squeezing the cheese you bought. (So ​​that the künefe is not wet.)
Sherbet should rest at room temperature and be cold.
Roast the kunefe by turning it while frying, otherwise, since only one part is fried, the other parts will not be fried enough. Bon appetit.

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