225gr Shredded Dough
125ml melted unsalted Butter
2 tablespoons of Milk
200gr unsalted Feta or Mozzarella Cheese
For the syrup:
380ml of Water
338gr of Sugar
1 tablespoon of Lemon Juice
1 tablespoon of Grape Molasses
2 tablespoons of Butter (room temperature)
How to prepare
You will need a 23cm pie plate or larger if you prefer thinner Kunefe
Preheat the oven to 190˚C.
Combine the butter and milk.
Soak the cheese in water, drain 3-4 times over 24 hours, blend into a puree and press with a fork.
For the syrup place the water and sugar in a pan, bring up to a boil and boil for 5 minutes.
Reduce the heat and simmer for 15 minutes, turn the heat off and stir in the lemon juice.
Place the dough in a food processor and pulse a few times.
Use the mixture of butter and grape molasses to grease the inside of an ovenproof dish.
Put half of the dough evenly into the dish and press down with the palm of your hand.
Drizzle on half of the buttermilk mixture and spread it all over using a brush.
Sprinkle the cheese evenly on top add the other half of the dough and remaining buttermilk spreading again with a brush.
Place the dish on the centre rack of the oven and bake until a light golden brown colour.
Remove from the oven and slide it on to a plate.
Brush all over with the mixed butter and grape molasses.
Turn it upside down place back on the oven tray and bake again until a light golden brown. Remove from the oven and immediately pour on the lukewarm syrup evenly all over.
Alternatively this can be cooked on top of the stove in a large pan on a medium heat.
Serve hot topped with cream and a sprinkle of chopped pistachio nuts.
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