Ingredients
Servings
−
8
+
Reset
1 lb kataifi (shredded phyllo) , kadayıf; thawed, with the strands pulled apart
Swap
½ cup unsalted butter , melted
Swap
12 oz low-moisture mozzarella , grated; unsalted if you can find it
4 oz whole-milk ricotta , drained well
1 ½ cup sugar , for the syrup
Swap
1 cup water , for the syrup
1 tsp lemon juice , for the syrup
Swap
¼ cup shelled pistachios , finely chopped, for garnish
Equipment
10-inch nonstick skillet, large flat plate, serving platter, saucepan
Copy shopping list
Method
Make the syrup: combine 1.5 cups sugar, 1 cup water and the lemon juice in a saucepan. Bring to a boil, simmer for 5 minutes until slightly thick, then cool to room temperature. Pull the kataifi strands apart with your fingers so they are loose, then toss them with the melted butter until evenly glossy with no clumps. Heat a 10-inch (25 cm) nonstick skillet over medium heat. Press half of the kataifi firmly into the bottom and slightly up the sides, to a layer about 1/2 inch (1.3 cm) thick. Spread the grated mozzarella over the base, crumble the drained ricotta across it, then top with the remaining kataifi and press down firmly. Cook over medium-low heat for 8 to 10 minutes, until the bottom is deep golden. Lift one edge with a spatula to check. Place a large flat plate over the pan, invert the künefe onto it, then slide it back into the pan golden side up. Cook for 6 to 8 more minutes until the second side is golden and the cheese has melted. Slide the künefe onto a serving platter and immediately pour the cool syrup evenly over the hot pastry. It should sizzle as it soaks in. Sprinkle with the chopped pistachios, cut into 8 wedges and serve right away while the cheese still stretches.
Nutrition per serving
Calories 616
Protein 18g
Carbs 77g
Fat 26g
Fiber 2g
Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.
turkish · dessert · künefe · kataifi · cheese-dessert · pistachio
