The Crunchy and Cheesy Legend of Turkish Desserts: Kunefe

How is it Made?

Melted butter is poured on a copper plate, and tel kadayif is spread on it. Special unsalted cheese is placed in the middle, and it's covered with kadayif again. It's cooked on the stove until both sides are golden brown. Finally, the hot syrup is poured over it, and the cheese melts, creating a perfect harmony.

The Story Behind its Origin and the Fun Fact Behind its Name

Historians trace the origin of kunefe back to ancient Arabic medical texts and the Levant region; it's said that rulers used to eat it during Ramadan to keep their energy high. So, technically, your ancestors might have consumed this cheesy pastry as a kind of "medicine"!

As for the name, it's believed to come from roots that mean "to cover" or "to hug." This makes perfect sense, as this dessert is essentially a sweet hug wrapping around melted cheese. Who wouldn't want to be hugged by cheese and sugar?

The Pride of Hatay (and the Levant Region)

While you can find great kunefe all around Turkey, the spiritual home of this dessert is the Hatay region in the southeast. Fun fact: in some traditional areas of the Levant, you can even find kunefe served between fresh bread!

How to Eat it Like a Pro?

Kunefe is traditionally served hot, straight from the copper plate.

Accompanying Sides: You can enjoy it plain or with clotted cream or a scoop of traditional Maraş ice cream.

My Personal Preference: I always go for the ice cream. The contrast between the hot, crispy pastry and the cold, melting ice cream is simply flawless.

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Local Tip: Where to Eat Kunefe in Turkey?

If you ever find yourself in Turkey, you have to try this dessert in its hometown. If you're in the Arsuz area, my favorite is Asfur Kunefe Arsuz, and if you're in the heart of Antakya, Hatay Meclis Kunefe is a must-visit destination.