Künefe is one of the most beloved syrup-soaked desserts of Anatolian and Middle Eastern cuisine. Closely associated with the city of Hatay in Turkey, this delicacy is created by layering shredded phyllo-like dough called tel kadayıf with unsalted cheese, then baking it until golden and crispy. Once it comes out of the oven, it is soaked in fragrant syrup and topped with crushed pistachios — creating a rich yet surprisingly light treat that melts in your mouth.
The History and Origins of Künefe
Künefe dates back to the Ottoman period and has been enjoyed for centuries across regions such as Hatay, Gaziantep, Damascus, and Jerusalem. In Arab cuisine, it is also known as Kunafa, with local variations depending on the country. In Turkey, the most famous version comes from Hatay, a city recognized by UNESCO as a “City of Gastronomy.” Here, künefe is not just a dessert but a culinary tradition passed down through generations.
The Secret of the Ingredients
The magic of künefe lies in its carefully chosen ingredients:
- Tel Kadayıf (Shredded Phyllo Dough): Provides the crispy golden texture.
- Unsalted Cheese: Traditionally, Hatay’s special künefe cheese is used. Mozzarella or string cheese can serve as alternatives, but nothing matches the stretchy, melting texture of the original.
- Butter: Used to coat the kadayıf, giving it a rich aroma.
- Syrup: A simple mix of sugar, water, and lemon juice, poured over the hot dessert to create a glossy, sweet finish.
How Künefe Is Made
- Shredded kadayıf is mixed with melted butter.
- Half of the kadayıf is pressed into a round copper tray.
- A generous layer of cheese is spread on top.
- The remaining kadayıf covers the cheese, pressed firmly.
- Cooked over low heat until both sides are evenly golden.
- Once removed from the heat, hot syrup is poured over it.
- Garnished with ground pistachios before serving.
Where to Try Künefe
- Hatay (Antakya): The birthplace of künefe. Here, it’s baked in copper pans over wood fire for authentic flavor.
- Gaziantep: Famous for pistachio-enriched künefe variations.
- Istanbul & Ankara: Traditional dessert shops and restaurants serve it with modern twists.
Cultural Significance
Künefe is more than a dessert — it is a symbol of hospitality and togetherness. Traditionally served during festive occasions, family gatherings, or holidays, it reflects the warm spirit of Middle Eastern and Anatolian culture. Watching the cheese stretch as you take the first bite is as delightful as tasting it.
A Note for Culinary Travelers
For food lovers exploring Turkey, tasting künefe in Hatay should be at the top of your list. After wandering through Antakya’s Uzun Bazaar, step into one of the traditional künefe houses, and watch the masters prepare this unforgettable dessert right before your eyes.