A famous Hatay dessert, served hot, prepared by blending fine shredded kadayıf with butter and cooking it with melting cheese in between. It stands out with its crispy kadayıf meeting syrup and the stretchy texture of the cheese.
Boil the sugar and water and add the lemon juice; after boiling for a few minutes, remove from heat and let cool.
Break the shredded kadayıf apart into small pieces by hand and knead thoroughly with melted butter so every strand is coated.
Press half of the kadayıf firmly into a round tray, sprinkle the cheese evenly over it, cover with the remaining kadayıf, and press down again.
Cook the tray in a preheated oven or on a stovetop künefe pan until the bottom turns golden, finishing briefly under the grill on top if needed.
Drizzle the cold syrup over the hot künefe right away, sprinkle with pistachios, and serve hot at the table.
Allergen: contains dairy/cheese and wheat (gluten). Important: Künefe must always be served hot; the cheese hardens and loses its signature stretchy texture as it cools, so bring it to the table right after baking.
To keep the cheese from being too salty, soaking the künefe cheese in water for a few hours and changing the water before using it balances the flavor.
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