Künefe (Kunafa) Recipe: Crispy Turkish Cheese Dessert

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1. 1Step 1: Make the syrup first and cool it. Combine sugar and water in a small pot, bring to a boil, then simmer for 10 to 12 minutes until slightly thickened. Stir in the lemon juice and take it off the heat. The syrup must be cool when it meets the hot pastry; that temperature gap is what keeps the crunch.
2. 2Step 2: Prep the kataifi. Pull the strands apart in a bowl so there are no clumps, then chop roughly so they lie flat. Pour over the melted butter and work it through every strand with your fingers until the pastry looks evenly coated.
3. 3Step 3: Build the base layer. Butter your pan well. Press half the kataifi firmly across the bottom and up the edges, packing it tight and even. A flat base gives a flat, crisp face.
4. 4Step 4: Add the cheese. Spread the grated or sliced cheese over the pastry, leaving a small border so it does not leak. Cover with the remaining kataifi and press down hard again. Pressing is what fuses the layers.
5. 5Step 5: Cook the first side. Set the pan over low to medium heat. Cook slowly for 8 to 12 minutes, rotating the pan for even colour, until the underside is deep golden brown. Lift an edge with a spatula to check.
6. 6Step 6: Flip it. Place a large plate over the pan and invert the künefe onto it, then slide it back in to cook the second side for another 6 to 10 minutes until it matches.
7. 7Step 7: Soak straight away. Slide the hot künefe onto a serving plate and pour the cool syrup evenly over the top while it hisses. Scatter ground pistachios across the middle and serve at once, cut into wedges, for the cheese pull.