{"id":23990,"date":"2012-04-06T23:50:52","date_gmt":"2012-04-06T22:50:52","guid":{"rendered":"https:\/\/ehl-i-lezzetiz.biz\/?p=23990"},"modified":"2012-04-06T23:50:52","modified_gmt":"2012-04-06T22:50:52","slug":"kunefe","status":"publish","type":"post","link":"https:\/\/ehl-i-lezzetiz.biz\/?p=23990&lang=en","title":{"rendered":"Kunefe"},"content":{"rendered":"
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Preparation<\/strong><\/p>\n

Although there is more than one type of k\u00fcnefe, the general method of making is the same. A type of unsalted type cheese is placed between two layers of kaday\u0131f 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 kaday\u0131f and cheese. Direct wire kaday\u0131f can be used as well as kaday\u0131f 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.<\/p>\n

Presentation<\/strong><\/p>\n

Unlike myrtle k\u00fcnefesi, Hatay k\u00fcnefesi 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. K\u00fcnefe is served hot or lukewarm. The environments where this temperature comes from vary. For example, the k\u00fcnefe made in Mersin is cooked on a large tray and taken to the b\u00f6rek\u00e7i 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 kaday\u0131f 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 k\u00fcnefe bowl that is applied to the oven. The temperature of this type of k\u00fcnefer 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 k\u00fcnefen eaten in hot weather.<\/p>\n

We made our K\u00fcnefe preference in favor of H\u00fcseyin Usta in the \u00e7inaralti K\u00fcnefede in Uzun \u00e7arsi. In fact, the structure of the Kunefe is the same everywhere but the small nuances in the hands of the masters create great changes.<\/p>\n

The product in \u00e7inaralti k\u00fcnefe 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<\/p>\n

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\u00c7\u0131naralt\u0131 K\u00fcnefe \u2013 Yusuf Usta’s Place<\/p>\n

Shoemakers’ bazaar, Pazar sok. Inside Ahmadiyya Mosque. No: 2 Antakya \u2013 Hatay<\/p>\n

Phone: 0326 2126888 \u2013 0506 7230803<\/p>\n","protected":false},"excerpt":{"rendered":"

K\u00fcnefe is a dessert made from kaday\u0131f and cheese and served hot, belonging to the Eastern Mediterranean region. K\u00fcnefe, whose homeland is Hatay, is also made in different ways in Mersin, Adana, Gaziantep, Kilis, \u015eanl\u0131urfa, Diyarbak\u0131r and Mardin.<\/p>\n","protected":false},"author":8,"featured_media":11803,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1101,1042,1421,1439,986],"tags":[1440,1132,2471,1441],"class_list":["post-23990","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-flavor-excursions","category-flavor-map","category-hatay-province","category-mediterranean-region","category-turkiye-en","tag-cinar-alti-kunefe-en","tag-kadayif-en","tag-kunefe-en","tag-lange-bazar-antioch"],"_links":{"self":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts\/23990","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23990"}],"version-history":[{"count":0,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts\/23990\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/media\/11803"}],"wp:attachment":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23990"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23990"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23990"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}