Dessert

Köftür — Konya Grape Must and Starch Confection

Name: Köftür — Konya Grape Must and Starch Confection
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 24 parça
Ingredients: 2 grape must; 200 gram wheat starch; 100 gram coarsely crushed walnut kernels

3.7 3 reviews 0 views

Serving24 pieces

Prep + Cooking 20 min + 45 min

DifficultyMedium

Dessert

Cuisine

Turkish cuisine

Features

Vegan Vegetarian No added sugar Budget-friendly (₺)

Merve ÖcalMarmiton

08 August 2026 Last updated: 08 August 2026

Köftür is a Central Anatolian dessert made by thickening boiled grape must with starch, pouring it into a tray, and letting it set before cutting. It preserves leftover grape must from the harvest for winter. No sugar is added; all the sweetness comes from the grapes. It is not eaten by the spoon like a pudding: it must be firm enough to dry and cut.

Köftür — Konya Grape Must and Starch Confection

24 pieces 20 min + 45 min Medium

Step by Step

How to make it?

Strain and boil the grape must

25 min

Pass the grape must through a fine-mesh strainer to remove sediment, then bring it to a boil in a wide pot. Skim off the foam with a slotted spoon; if you leave it in, the köftür may turn cloudy and taste slightly sour. After boiling for fifteen minutes, scoop out about two 200 ml measures and set it aside to cool.

Slurry the starch

8 min

Whisk the starch into the cooled grape must until smooth. Strain the mixture, then slowly pour it in a thin stream into the boiling grape must, stirring constantly. Adding starch directly to the hot liquid will make it clump immediately, and the lumps cannot be fixed.

Cook, stirring, until thick

25 min

Lower the heat and stir constantly with a wooden spoon. The mixture will first thicken to a rice pudding consistency, then become firm enough for the spoon to stand upright. It is ready when a line drawn across the bottom of the pot remains visible for one second. If using walnuts, stir them in during the last 2 minutes.

Pour into a tray and let it set

5 min

Pour the mixture into a wet tray, no more than one centimeter thick, and smooth it with a spatula; a thicker layer will not dry through the center. When the surface is dry enough not to leave a mark when touched, wet a knife and cut the köftür into diamond shapes. Leave the pieces on a wire rack to air-dry for another two days, then store them in a jar.

Reminder

After pouring the mixture into a tray, let it dry in a cool, well-ventilated place for one to two days before cutting. This drying time is not included in the recipe’s preparation or cooking time. If cut too early, the köftür will crumble on the knife.

Nutritional Values · 1 serving

Values are estimates

115 kcalCalories

1 gProtein

21 gCarbohydrate

3 gFat

1 gFiber

14 gSugar

5 mgSodium

0 gSaturated Fat

Protein 3% Carbohydrate 73% Fat 23%

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Görkem Yurdakul 1 month ago

Şıra ne kadar tatlıysa nişasta o kadar geç bağlıyor. Bizimki çok tatlıydı, iki kaşık nişasta daha koymak zorunda kaldım. Tepsiye döktükten sonra tamamen soğumasını bekledim, ılıkken kesmeye kalkışınca kenarlar dağılıyor ve ceviz dışarı dökülüyor.

Ingredients

3 ingredients · 24 pieces for

24 piecesServing

For the köftür
2 grape must liters

What can I use instead?
unsweetened grape juice — use the same amount; the flavor will be flatter and less layered
200 g wheat starch

What can I use instead?
cornstarch — use the same amount; it gives the cut surface a glossier finish
100 g coarsely crushed walnut kernels

What can I use instead?
blanched almonds — milder

pistachio kernels — add color and flavor