The star of Hatay cuisine, künefe, which has been home to many civilizations throughout history, naturally has a unique diversity in cuisine. Hatay cuisine , which is famous around the world, not only has the typical features of the Mediterranean cuisine, but also hosts different types of food. The rich Hatay cuisine, which currently contains 650 different dishes on average, has a very important place in the Ottoman culinary culture.
The reason why Hatay has such a rich culinary culture is that it is located on the spice and silk road. Every civilization that lived in the region left behind architectural and cultural issues, as well as culinary cultures. This has ensured that Hatay has always had a different place in our country’s culinary culture.
Hatay cuisine, which is always among the favorites of people who love to eat and have a food culture, is especially rich in desserts. Hatay künefe , which is consumed by many people with great pleasure, is now the first taste that comes to mind in this region and integrated with Hatay.
Although it is difficult and laborious to make, it is still a type of dessert that people cannot refuse due to its wonderful taste. This magnificent flavor, which is widely consumed in the region, has spread to many parts of the world as well as our country and naturally played an important role in increasing the interest in our country’s cuisine.
How to Make Real Hatay Kunefe?
Making a quality Hatay künefe is not as difficult as it seems, but it still requires effort. Everything in its content must be used in the right proportion and be very sensitive especially in cooking. In order to achieve the desired flavor, care must be taken at each stage and it must be ensured that none of the tricks are skipped. The materials required for making a künefe are as follows;
- 500 g kadayif
- 300 g künefe cheese
- 200 g melted butter
- 3 glasses of water
- 2.5 cups of granulated sugar
- 3 – 4 drops of lemon juice
To lubricate the pan;
- 1 – 2 tablespoons of butter
- 1 tablespoon of molasses
Preparation of Hatay künefe;
The production of Hatay künefe starts with sherbet. Water and sugar are placed in a saucepan and brought to a boil. After the syrup boils, 3-4 drops of lemon are added to it. Sherbet should not boil too much and become viscous. For this reason, when it reaches the desired consistency, it should be removed from the stove and left to rest.
After the sherbet, the preparation of the kadayifs for the künefe begins. Kadayifs are separated into small pieces and brought together with melted butter in a deep bowl. Cheeses are sliced in a separate place. When all the ingredients are ready, the pan is oiled and spread with some molasses. The purpose of using molasses is to give the kadaifs a fried appearance.
In the next step, some of the kadayif is spread on the oiled pan evenly on all sides and pressed on it. The cheeses are spread on the kadayif in the pan and finally the remaining kadaifs are spread on the top layer. Here, care should be taken that the kadayifs completely hide the cheese.
After everything is ready, carefully prepared künefe is cooked on the heated stove for an average of five minutes. Then the other side of the künefe is turned and left to cook for another five minutes. While cooking the künefe, the syrup left to cool is added on it. After the syrup is completely cooked, it is taken from the stove and optionally pistachio, walnut or hazelnut powder can be added to it. Depending on the taste, it can be served with ice cream or cream.