Buffalo Mozzarella and Pistachio Pastry

Künefe

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

  • About

There is constant debate about the ownership of this dish between the neighbouring cities Antakya, Adana and Mersin. I prefer to eat the Antakya version (bigger and cheesier), but I will not take sides in the origin argument, because all three cities have many citizens of Syrian ancestry and there are versions of this dish all over the Arab world. So the Turkish ownership debate may be academic.

There are cheeses made in those towns specifically to go inside künefe. The challenge in making the dish outside Turkey is to find the right cheese—fresh, low in salt and able to ooze when heated. I like to use buffalo mozzarella.

Ingredients

    Method