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Kunefe
Ingredients :
250 gr kadayif
150 g unsalted kunefe cheese 2 tablespoons of butter
1 teaspoon molasses
For the sherbet:
1 glass of water
1 cup granulated sugar
1 piece of lemon
First, prepare the kunefe syrup. For the sherbet, put water, sugar and lemon in a pot and let it boil. (Stir from time to time to prevent it from sticking to the bottom of the sherbet.)
Boil for about 10 minutes and leave the sherbet to cool.
For the kunefe, spread 1 spoonful of butter and molasses generously on the kunefe tray. Divide the kadayif into two parts by linting it . A piece of the shredded kadayif is laid on the bottom of the greased tray, leaving no space in between. Put the künefe cheese on kadayıf. The other kadayıf is closed so that there is no gap left on the cheese. The edges are smoothed and pressed with the bottom of another tray or with your hand. Press firmly and make sure there is no gap left in between. It is cooked on the lowest heat by turning the tray over the stove. When you are sure that the bottom is completely browned, turn the tray upside down on a plate or tray and oil the inside of the second tray liberally to cook the other side. Place the kunefe on the tray with the fried part on top and fry the bottom. This way it gets fried on both sides. The sherbet is poured starting from the edge. Served with pistachios. Bon appetit🤗🌺