Hatay künefe
Ingredients
- 1,000 gShredded kadayıf pastry
- 600 gKünefe cheese
- 250 gButter
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Shredded kadayıf pastry54%
- Künefe cheese32%
- Butter14%
Ingredients by weight, heaviest at the bottom.
Method
Place the raw künefe dough in a rimmed künefe pan. Make a well in the middle and add part of the butter.
Cook briefly over low heat so the butter works into the dough. If you prefer, skip the heat and rub the butter in with your hand or a wooden spoon.
Divide the buttered künefe in two. Grease the pan well with the remaining butter.
Spread one half in the pan and press it down. Keep it between half a centimetre and one centimetre thick, adjusting to taste.
Sprinkle the künefe cheese on top and cover it with the other half.
Cook on the stove, turning the pan, until both sides are well browned, then remove from the heat.
Where this recipe comes from
From a published work: quantities come from Dr. Kadriye Şahin, Hatay Mutfak Kültürü ve Yemekleri (2012); the method is written in our own words.
- Dr. Kadriye Şahin, Hatay Mutfak Kültürü ve Yemekleri (2012)Accessed: November 4, 2026
Last changed: November 1, 2026