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Kunefe
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Traditional Kunefe
Kanafeh is popularly known to have originated in the Palestinian city of Nablus, hence the name Nabulsieh. It was first mentioned in the 10th century.Nablus is still renowned for its kanafeh, which consists of mild white cheese and shredded wheat surface, which is covered by sugar syrup. The largest plate of kanafeh was made in Nablus in an attempt to win a Palestinian citation in the Guinness World Records. It measured 75×2 meters and weighed 1,350 kilograms.
Kunefe (Knafeh)
There is a fact that Hatay is one of the provinces with the most traditional flavors of our country. The biggest proof of this is that Kunefe is a flavor that has spread all over the world for years, and even contributed to making Hatay one of the best gastronomic cities in the world. The cheese in between gets long and not everyone can do it well.
You may be interested Turkish Desserts in Turkish Cuisine
Antakya Kunefe (Knafeh)
You enjoyed the most delicious dishes of the Mediterranean cuisine, now it’s time for the most beautiful dessert: Kunefe. Although künefe, a type of dessert that is famous all over the world, is made and served all over Turkey, it is of course another pleasure to taste everything in its place. The combination of kadayif and unsalted cheese with warm sherbet creates a wonderful flavor that will remain on the palate. You will want to taste this Antakya künefe after every meal during your Mediterranean tour. After the delicious meals, you can close with the most beautiful desserts.
Try : mazza mediterranean cuisine,mediterranean grill,Shish kabob house
Information about Kunefe
Kunefe is a dessert from the Eastern Mediterranean region, made of kadayif and cheese and served hot. Künefe, whose homeland is Hatay , is made in different ways in Mersin, Adana, Gaziantep, Kilis, Şanlıurfa, Diyarbakır and Mardin.
Although there are more than one type of Knafeh (kunefe), the general method of preparation is the same. A type of unsalted cheese is placed between two layers of kadayif and cooked lightly, and sugar syrup that is not very thick is added to it.
The changes in its preparation are mainly due to the type of kadayıf and cheese. Direct wire kadayif can be used, as well as kadayif toughened with semolina. Fresh cheeses that are closer to raw milk such as Hatay cheese, Lor cheese, Antep cheese, and Urfa cheese are used as cheese. Since this type of cheese can be difficult both to obtain and to wash and keep fresh, string cheese is also found in simplified home recipes.
Unlike Mersin künefe, Hatay künefe is cooked by turning over low fire in special trays of various sizes according to the desired number of portions. Then it is skillfully turned over and the other side is cooked in the same way. After it is removed from the fire, syrup and peanuts are added on it and served hot.
wikipedia: https://en.wikipedia.org/wiki/Knafeh
