Künefe

I do not ever worry that some of the cholesterol and calorie values of foods and desserts. Künefe one of them. Because it will blow your mind. As a child, I met with künefe, my grandmother would have done with a great passion. Everything was yesterday, other than that.


My grandmother from Antakya(Hatay), also my mom too. This regard, I would like to share with you my grandmother recipe. Memories with respect and love them. Enjoy!

1lb Kadayıf (Shredded Dough)
1 cup melted unsalted butter
1lb Bocconcini cheese
2cup sugar
1cup water
½ teaspoon lemon juice

First, prepare the syrup. Combine sugar with the water in a sauce pot. Bring to the boil, then lower the head and add the lemon juice, stirring 1 to 2 minutes, remove from the heat and allow to cool.
Combine Kadayıf with the melted butter in a large bowl, make fluffing very well. After, in two separate equal pieces. Half of the Kadayıf in a 12 inches baking pan and very gently press. Grate boccocini cheese, evenly on the Kadayıf. Cover cheese with the remaining Kadayıf, distributing it evenly again very gently press on the Kadayıf with your hands.

Bake in a preheated 375F oven, uncovered, for 45 minutes or until golden brown. Remove from the oven, cut into serving pieces, pour the cold syrup over the sizzling hot Künefe evenly with a teaspoon. Serve sprinkled with the silvered pistachios (optional whipped cream).

Baklava with pistachios

Recipe coming soon ...

Kaymaklı Kayısı Tatlısı (Apricots with whipped cream)

1 pound dried apricots
whipped Cream
1 tablespoon pistachios
250 gr sugar
200 gr water

Soak the dried apricots in cold water for about two hours. Dissolve the sugar in the water and boil the apricots for five minutes; let cool. When cool, split the apricots open with a knife and stuff with whipped  cream. May be dipped in ground green pistachios before serving. Enjoy

Pumpkin with Dry Fruits

1 whole pumpkin (about 4 pounds)
3 sticks of cinnamon
100 gr dried apricots
100 gr dried figs
50 gr shelled hazelnuts
50 gr white almonds
50 gr seedless raisins
50 gr pistachios (whole)
50 gr shelled walnut
1 pomegranate seeds
500 gr granulated sugar
100 gr water

Wash and clean the pumpkin well. Cut off the top one finger-width below the stem to form a lid. Clean out the inside, mix all the ingredients together and stuff them inside the pumpkin. Replace the lid and wrap the pumpkin completely in aluminum foil and place on a baking sheet. Pour the cold water around it. Cook for about 4-5 hours at 180-200 degrees C. When cool, sprinkle with the pomegranate seeds and serve whole; for garnish whipped cream.

Semolina helva with orange

500 gr semolina
500 gr granulated sugar
1 kg milk
100 gr pine nuts
1 grated peel of orange
200 gr butter

Boil the milk with the sugar. Melt the butter
in a pot and brown the semolina and the pine nuts. When they begin to color, add to the milk. Stir well and cover the pot. Let steep for 15 minutes on a low fire. Add the grated orange peel. Mix well and serve when cool. For garnish vanilla ice cream.