Preparation

Although there is more than one type of künefe, the general method of making is the same. A type of unsalted type cheese is placed between two layers of kadayıf and cooked lightly and sugar syrup is added to it, which is not too darkened. Changes in its construction are mainly due to the type of kadayıf and cheese. Direct wire kadayıf can be used as well as kadayıf tolerated with semolina. As cheese, fresh cheeses closer to raw milk such as Hatay cheese, Curd cheese, Antep cheese are used. Tongue cheese is also found in facilitated home recipes, as this type of cheese can be difficult to both obtain and wash and keep fresh.

Presentation

Unlike myrtle künefesi, Hatay künefesi is cooked on low heat in special trays of various sizes according to the desired number of servings. It is then skillfully turned upside down so that the other side is cooked in the same way. After removing from the fire, add the sorbet and peanuts to it and serve hot. Künefe is served hot or lukewarm. The environments where this temperature comes from vary. For example, the künefe made in Mersin is cooked on a large tray and taken to the börekçi quarries with a rotating mechanism on the fire for serving. At the time of service, it is cut into a rectangular shape and taken to plates. The temperature of this type of kunefen comes from keeping warm after cooking, it is closer to warm than hot. Another preparation method is to prepare the kadayıf and cheese in small flat shelves in advance and cook them on time for serving. Such gums may have been undercooked and syrup poured beforehand, or they may be kept uncooked. When the order arrives, it is served with a already portioned künefe bowl that is applied to the oven. The temperature of this type of künefer is due to its new cooking. On top of the cooked kunefen can be sprinkled with pounded pistachios, nuts such as walnuts or hazelnuts or dried coconuts. Among these garnishes, the most used is pistachios. A glass of water is almost always served with a dog tag. Water takes the burning of the high sugar in the dessert, takes the heat of the künefen eaten in hot weather.

We made our Künefe preference in favor of Hüseyin Usta in the çinaralti Künefede in Uzun çarsi. In fact, the structure of the Kunefe is the same everywhere but the small nuances in the hands of the masters create great changes.

The product in çinaralti künefe was so beautifulwe had a few servings of food, but we did not make a package or something by saying that everything is good and the place is a place I would definitely recommend

Çınaraltı Künefe – Yusuf Usta’s Place

Shoemakers’ bazaar, Pazar sok. Inside Ahmadiyya Mosque. No: 2 Antakya – Hatay

Phone: 0326 2126888 – 0506 7230803