Ingredients with Measurements:
- 1 lb. of shredded phyllo dough (kadayif)
- 1 cup of unsalted butter, melted
- 1 lb. of mozzarella cheese, shredded
- 1 lb. of unsalted cheese, shredded
- 1 cup of sugar
- 1 cup of water
- 1 tablespoon of lemon juice
- Pistachios, chopped (optional)
Special equipment needed:
- Large baking dish
- Medium saucepan
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix the shredded phyllo dough with the melted butter until well combined.
3. Spread half of the phyllo mixture evenly in the bottom of the baking dish.
4. Sprinkle the shredded mozzarella cheese over the phyllo mixture.
5. Add the shredded unsalted cheese on top of the mozzarella cheese.
6. Cover the cheese with the remaining phyllo mixture, pressing down gently to create an even layer.
7. Bake the künefe in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy.
8. While the künefe is baking, prepare the syrup. In a medium saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium heat, stirring constantly, until the sugar dissolves.
9. Reduce the heat to low and simmer the syrup for 10-15 minutes, or until it thickens slightly.
10. Remove the künefe from the oven and pour the hot syrup over it.
11. Let the künefe cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 45g
Protein: 10g
Substitutions for ingredients:
- Shredded phyllo dough can be substituted with shredded wheat or vermicelli noodles.
- Mozzarella cheese can be substituted with any mild, stretchy cheese.
- Unsalted cheese can be substituted with akkawi cheese or ricotta cheese.
- Pistachios can be substituted with any chopped nuts or omitted altogether.
Variations:
- Add a layer of crushed pistachios or walnuts between the cheese and phyllo layers for added texture and flavor.
- Serve the künefe with a dollop of whipped cream or ice cream for a decadent dessert.
Tips and tricks:
- Make sure the phyllo mixture is evenly spread in the baking dish to ensure even cooking.
- Use a sharp knife to slice the künefe after it has cooled slightly to prevent the cheese from sticking to the knife.
- For a crispier top, broil the künefe for 1-2 minutes after baking.
Storage instructions:
Store leftover künefe in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the künefe in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the künefe on a large platter, garnished with chopped pistachios and a dusting of powdered sugar.
Garnishes:
Chopped pistachios, powdered sugar, whipped cream, or ice cream.
Pairings:
Turkish tea or coffee.
Suggested side dishes:
None.
Troubleshooting advice:
- If the phyllo mixture is too dry, add a little more melted butter to moisten it.
- If the cheese is not melting properly, try grating it more finely or using a different type of cheese.
Food safety advice:
Make sure to use pasteurized cheese to prevent the risk of foodborne illness.
Food history:
Künefe is a traditional Turkish dessert that originated in the city of Hatay. It is made with shredded phyllo dough, cheese, and a sweet syrup.
Flavor profiles:
Sweet, salty, and slightly tangy.
Serving suggestions:
Serve the künefe warm with a cup of Turkish tea or coffee for a delicious and satisfying dessert.
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Region: Turkish