What are the best Turkish dessert recipes

Künefe - a great Turkish dessert

Künefe - a great Turkish dessert

Anyone who thinks a dessert made of pasta, cheese and sugar is nonsense has not yet tried Künefe: A great recipe for sultans and table paschas.

Straight to the recipe

If you follow my blog closely, you may have noticed that there is very little candy in it. I've always been able to do without dessert. I just don't have it with the sweet one. But there are exceptions. The tiramisu, for example, which never goes out of fashion. Or just: Künefe.

The one with the strange ingredients

Well, Künefe first of all say something to very few. The list of ingredients is all the more exotic: pasta, cheese, pistachios, sugar syrup ... It sounds as if the drunk cook got the ingredients mixed up. But don't worry - in the palaces of the sultans, the cooks knew what they were doing and they did it with dedication and passion. So if you don't want to serve your guests the hundredth tiramisu the next time they are invited, we recommend a unique dessert that is sure to be remembered.

Künefe, Kunafa - it's basically the same

Künefe probably comes from the Ottoman Empire. It is known and loved in the Arab world under the name Kunafa. I have not yet been able to find out whether the Ottomans learned it from the Arabs or vice versa. I look forward to any relevant information. The main ingredient Kadayif must be bought in Turkish or Arab grocery stores. It is also sold there as “angel hair”. Unfortunately, German vermicelli is not a substitute. You can find the fresh kadayif noodles in the refrigerated shelf. They are also pre-baked and dried, but I would advise against that at Künefe.

A substitute cheese is needed

The required Dil Peyniri (a white, unsalted cheese) can hardly be found here in Germany. But it can be replaced with simple cow's milk mozzarella. If you water it so that it loses its saltiness, it comes very close to the original. Some swear by buffalo mozzarella, but I find it much too moist for Künefe.

Hot dessert needs cold syrup

Künefe should be eaten warm. The best thing to do is to serve it fresh from the oven. But first you have to put sugar syrup on it. Since the Künefe comes out of the oven hot, the syrup should only be room temperature. Otherwise the fine, crispy structure of the noodles will turn into bland, uninteresting dough.

I used this recipe in July at our cooking event in the “Muse” restaurant in Prenzlauer Berg. It was the 8th course and the people outside in the dining room must have been fed up. But to our surprise everyone wanted to have a “lookup”. We gave out everything we had.

At the end a guest came into the kitchen and thanked us - she had studied in Istanbul and lived there for a long time. But she was convinced that she had the best manti and the best with us Künefe had eaten of her life. There can be no better praise.

Bird shit is one of them. What?!

Don't worry, it won't be unsavory. On the contrary. Kuş boku (translated: bird shit) is the name of the famous pistachio from Gaziantep / Turkey. It is also used to make the famous baklava. Gaziantep is almost 1000m above sea level and that is what makes the pistachios so special there. From the outside they look unspectacular. A little like bird droppings. But in the (advertising link) (advertising link) (advertising link) mortar (*) grated, they release their great, bright green color! No Sicilian pistachio can match that.

The best way to get the pistachios is in a Turkish Kuru Yemiş shop. That can be casually translated into "dry feed business". There you can buy all kinds of nuts and dried fruits. But it is better not to order Kuş boku, because the name is not necessarily used nationwide. Just buy pistachios for baklava. The sellers then know what is meant.

By the way: There are special (advertising link) (advertising link) (advertising link) Künefe-Teller (*) made of aluminum, in which the künefe is traditionally baked. For everyone who wants to do Künefe more often, this is a sensible purchase. The sugar syrup is adapted to our eating habits. In the original it would be about 200g of sugar in 150ml of water.

Künefe recipe - angel hair dessert

Ingredients (for a ø26 cm pizza tray or 4 aluminum tin plates):

For the syrup:

150 grams of sugar
150 ml of water
Juice of 1 lemon

For Künefe:

350 g fresh kadayif
250 g mozzarella, 2 scoops of 125 g each
150 g butter
1 handful of antep pistachios (Antep Fistiği), unsalted

Preparation:

For the syrup:

  1. Put the sugar, the water and the lemon juice in a small saucepan and bring everything to a boil.
  2. Turn the heat down and let the syrup simmer for about 10 minutes.
  3. Then pull the pot off the stove and let the syrup cool to room temperature.

Prepare Künefe:

  1. Place the mozzarella in cold water for about 30 minutes to reduce the salt content.
  2. Take the kadayif noodles out of the package and open them with your hands so that they are flat. Place these under a damp kitchen towel for about 15 minutes so that they become soft and flexible.
  3. If the angel hair is soft, it is cut. About 1-2 cm in length. The cut angel hair is kneaded with 120g soft butter.
  4. Preheat the oven to 200 ° C top / bottom heat.
  5. The pistachios in a (advertising link) (advertising link) (advertising link) mortar (*) finely grind until they are bright green.
  6. Take the mozzarella out of the water bath, pat dry with a sheet of kitchen roll and cut into 2-3mm wide slices.
  7. One pizza tray (approx. Ø26cm) or four (advertising link) (advertising link) (advertising link) Künefe plates (*) spread generously with butter. You can't save here!
  8. Preheat the oven to 210 ° C top / bottom heat.

Prepare and bake künefe:

  1. Now put half of the pasta on the pizza tray or in the Künefe plate and press firmly.
  2. Spread the mozzarella slices on top until the pasta is covered. Be careful, the cheese must not reach the edge of the baking tins.
  3. Then the remaining noodles come in an even layer and are also pressed flat.
  4. Finally, spread a few more flakes of butter on the Künefe.
  5. Place the tray in the oven, middle rack and bake for about 20 minutes, until the surface is golden brown.
  6. Now the Künefe has to be turned. In the small aluminum sheet metal plates, this is easy with a (Werbelink) (Werbelink) pallet (*).
  7. With the pizza tray, overturn the Künefe with the help of a plate or board and hope that it does not tear.
  8. Put the künefe back in the tray and bake again for 10-15 minutes until golden brown.
  9. Get the hot art out of the oven. Spread the sugar syrup quickly and generously over the top. It should be hissing hot!
  10. Spread the ground pistachios on top and portion the künefe if necessary. Either cut into small squares or cut out circles. The tin plates can be served as they are. This is where the Künefe stays warm the longest.

Crispy, sweet pasta and melt-in-the-mouth cheese, rounded off with aromatic pistachios. Gorgeous!

Practical kitchen helpers for this recipe (*):



The ones with asterisks (*) marked references are commission links. If you click on such a link and buy something, I get a small commission for it. For you the price doesn't change. I also don't see what you're buying. (Why advertising?)

And here is the recipe to print out again:

(If you are bothered by the instruction photos - if any - just click them away with the crossed-out camera symbol.)

Künefe - angel hair dessert

So by feeling
Anyone who thinks a dessert made from pasta, cheese and sugar is nonsense has not yet tried Künefe: A great recipe for sultans and table paschas.
Preparation time 45min.
Working time 1h30min.
Dish of oven dish, dessert, sweet dish
Servings of 4 künefe plates

ingredients

For the syrup:

  • 150 grams of sugar
  • 150 ml of water
  • 1 lemon squeezed

For Künefe:

  • 350 g fresh kadayif
  • 250 g mozzarella 2 balls of 125 g each
  • 150 g butter
  • 1 handful of antep pistachios (Antep Fistiği) unsalted

Instructions

For the syrup:

  • Put the sugar, the water and the lemon juice in a small saucepan and bring everything to a boil.
  • Turn the heat down and let the syrup simmer for about 10 minutes.
  • Then pull the pot off the stove and let the syrup cool to room temperature.

Prepare Künefe:

  • Place the mozzarella in cold water for about 30 minutes to reduce the salt content.
  • Take the kadayif noodles out of the package and open them with your hands so that they are flat. Place these under a damp kitchen towel for about 15 minutes so that they become soft and flexible.
  • If the angel hair is soft, it is cut. About 1-2 cm in length. The cut angel hair is kneaded with 120g soft butter.
  • Preheat the oven to 200 ° C top / bottom heat.
  • The pistachios in a (commercial link) mortar (*) finely grind until they are bright green.
  • Take the mozzarella out of the water bath, pat dry with a sheet of kitchen roll and cut into 2-3mm wide slices.
  • A pizza tray (approx. Ø 26cm) or four (advertising link) Künefe plates (*) spread generously with butter. You can't save here!
  • Preheat the oven to 210 ° C top / bottom heat.

Prepare and bake künefe:

  • Now put half of the pasta on the pizza tray or in the Künefe plate and press firmly.
  • Spread the mozzarella slices on top until the pasta is covered. Be careful, the cheese must not reach the edge of the baking tins.
  • Then the remaining noodles come in an even layer and are also pressed flat.
  • Finally, spread a few more flakes of butter on the Künefe.
  • Place the tray in the oven, middle rack and bake for about 20 minutes, until the surface is golden brown.
  • Now the Künefe has to be turned. In the small aluminum sheet metal plates, this is easy with a (advertising link) pallet (*).
  • With the pizza tray, overturn the Künefe with the help of a plate or board and hope that it does not tear.
  • Put the künefe back in the tray and bake again for 10-15 minutes until golden brown.
  • Get the hot art out of the oven. Spread the sugar syrup quickly and generously over the top. It should be hissing hot!
  • Spread the ground pistachios on top and portion the künefe if necessary. Either cut into small squares or cut out circles. The tin plates can be served as they are. This is where the Künefe stays warm the longest.

notes

Keyword popular, takes time, easy, hot

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Category: All Recipes, Dessert & Sweets, Turkish RecipesTags: Popular, Kadayif, Sweet, Turkish