Turkish Local Sweet: Künefe

MATERIALS

For Künefe;

* 500 grams of kadayıf

* 300 grams of kunefe cheese

* 200 grams of melted butter

For sherbet;

* 3 cup water

* 2.5 cups of powdered sugar

* 3-4 drops of lemon juice

To lubricate the pan;

* 1-2 tablespoons butter

* 1 tablespoon molasses

PREPARATION OF:

The first thing to do is to prepare the kunefe dessert. We put water and sugar in a pot and leave it to boil. After the sherbet is boiled, we add 3-4 drops of lemon into it. After we have received the consistency, we lower it to the rest from the winter. You should not allow the syrup to boil too much to become viscous.

After preparing the sherbet, he came to prepare the kadayıflarının künefen. Divide the kadayıf into tiny tiny pieces. In a deep bowl, mix the kadayıflar and melted butter. Slice the cheeses on the other side.

If all the ingredients are ready, lubricate the pan and apply some syrup together. The molasses will help the kadayıflar fried display. Then feed a portion of the kadayif to the pan in equal amounts on each side. Press firmly on your hand.

Then spread the cheeses all over the surface. Add the same amount of kadayif over and over again. Take care that the kadayıflar completely hide the cheeses.

After the kongfa is ready, open the bottom of the oven and cook one side for five minutes, then turn and cook the other side by lubrication of the pan again. A flat porcelain plate for the conversion process will see your business.

Add the warmed syrup while the kernal is still baking. Take it out of the heat after you take the syrup thoroughly. Whether it is pistachio nuts, walnuts, if you want to sprinkle hazelnuts. You can serve it with ice cream or cream.

Bon Appetit...