.jpg&w=3840&q=75)
4 Serves
59 Mins
Prepare the sugar syrup by boiling water and sugar in a saucepan, then stir in a squeeze of lemon juice and set aside to cool.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
TurkishVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
127 µg / 400 µgCalcium
342 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
434 mg / 1,250 mgPotassium
350 mg / 4,700 mgSodium
1154 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
6 g / 28 gSugar
1 g / 50 gSaturated Fat
11 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
94 gAlcohol
0 g
In a large bowl, toss the shredded kadayıf dough with melted unsalted butter until evenly coated.
Press half of the buttered dough into the bottom of the Künefe pan, then spread the cheese evenly over the top.
Cover the cheese with the remaining dough, pressing down firmly to create a compact layer.
Cook the Künefe over medium heat on the stove, rotating the pan frequently until the bottom is golden brown and crispy.
Carefully flip the Künefe using a flat plate or lid, then cook the other side until golden brown.
Pour the cooled sugar syrup over the hot Künefe and garnish with crushed pistachios before serving immediately.
13
g71
g10
g
Italian