This famous dessert from Hatay is made by layering shredded kadayif pastry tossed with butter around melting cheese, then baking it. The crispy pastry and stretchy cheese are covered with syrup and served hot.
Bring the sugar and water to a boil, add the lemon juice, and boil for a few more minutes. Remove from the heat and let the syrup cool.
Break the shredded kadayif into small pieces by hand. Toss it thoroughly with the melted butter so every strand is coated.
Press half of the kadayif firmly into a round pan. Spread the cheese evenly on top, cover with the remaining kadayif, and press it down again.
Bake in the preheated oven or cook in a kunefe pan on the stovetop until the bottom is golden. If needed, briefly finish it under the broiler.
Immediately pour the cold syrup over the hot kunefe. Sprinkle with pistachios and serve hot.
Allergens: contains milk and dairy (cheese) and wheat (gluten). Important: Serve kunefe hot. The cheese firms up as it cools and loses its signature stretch, so bring it to the table as soon as it is baked.
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