Kunefe

Kunefe

Kunefe

Kunefe

Kunefe

Kunefe

Kunefe

Ingredients for Kunefe Recipe

  • 250 grams of wire slimming
  • 150 gr salted künefe cheese
  • 4 tablespoons butter
  • 1 teaspoon molasses

For sherbet;

  • 2 cups of water
  • 2 cup powdered sugar
  • 1 teaspoon lemon juice

For the above;

  • Powdered pistachios
  • Milk cream or ice cream (optional)

How to Make Kunefe?

  1. First, the syrup is prepared. For sherbet, water and sugar are left in a pot and left to boil. (It is mixed occasionally so as not to hold the sherbet.)
  2. When the syrup starts to boil, 1 teaspoon of lemon juice is added and boiled for a further 10-15 minutes and the syrup is left to cool.
  3. For Künefe, the butter is left to melt in low heat.
  4. Melting butter is taken aside.
  5. Do not use this water if the butter will be under the butter after freezing.
  6. Lightly frozen butter is added to the consistency of the custard by adding 1 teaspoon molasses.
  7. If not, the aluminum or teflon ceiling is lubricated with a mixture of molten oil.
  8. Kadayıf wire wire is separated by lint.
  9. Then cut the knife 1 cm thick into two pieces.
  10. A part of the kadayif that we separate is laid to the bottom of the greased tray so that there is no gap between them.
  11. Grated cheeses spread over the kadayif.
  12. The other kadayif is closed so that there is no gap on the cheese.
  13. The edges are trimmed and pressed onto another tray with under or hand.
  14. Make sure that there are no gaps between pressing firmly.
  15. Cook in the lowest heat by turning the tray over the cooker.
  16. When you are sure that the gold is completely red, the tray is inverted onto a plate or tray and the inside of the second tray is also lubricated to the other side to cook.
  17. The künefe is placed on the tray and the fried portion is placed on top. Thus, both sides will be red.
  18. It is poured from the edge of the sherbet. It is served with pistachio nuts or skimmed milk.
  19. Enjoy your meal.

Ingredients for Kunefe Recipe

  • 250 grams of wire slimming
  • 150 gr salted künefe cheese
  • 4 tablespoons butter
  • 1 teaspoon molasses

For sherbet;

  • 2 cups of water
  • 2 cup powdered sugar
  • 1 teaspoon lemon juice

For the above;

  • Powdered pistachios
  • Milk cream or ice cream (optional)

How to Make Kunefe?

  1. First, the syrup is prepared. For sherbet, water and sugar are left in a pot and left to boil. (It is mixed occasionally so as not to hold the sherbet.)
  2. When the syrup starts to boil, 1 teaspoon of lemon juice is added and boiled for a further 10-15 minutes and the syrup is left to cool.
  3. For Künefe, the butter is left to melt in low heat.
  4. Melting butter is taken aside.
  5. Do not use this water if the butter will be under the butter after freezing.
  6. Lightly frozen butter is added to the consistency of the custard by adding 1 teaspoon molasses.
  7. If not, the aluminum or teflon ceiling is lubricated with a mixture of molten oil.
  8. Kadayıf wire wire is separated by lint.
  9. Then cut the knife 1 cm thick into two pieces.
  10. A part of the kadayif that we separate is laid to the bottom of the greased tray so that there is no gap between them.
  11. Grated cheeses spread over the kadayif.
  12. The other kadayif is closed so that there is no gap on the cheese.
  13. The edges are trimmed and pressed onto another tray with under or hand.
  14. Make sure that there are no gaps between pressing firmly.
  15. Cook in the lowest heat by turning the tray over the cooker.
  16. When you are sure that the gold is completely red, the tray is inverted onto a plate or tray and the inside of the second tray is also lubricated to the other side to cook.
  17. The künefe is placed on the tray and the fried portion is placed on top. Thus, both sides will be red.
  18. It is poured from the edge of the sherbet. It is served with pistachio nuts or skimmed milk.
  19. Enjoy your meal.

Ingredients for Kunefe Recipe

  • 250 grams of wire slimming
  • 150 gr salted künefe cheese
  • 4 tablespoons butter
  • 1 teaspoon molasses

For sherbet;

  • 2 cups of water
  • 2 cup powdered sugar
  • 1 teaspoon lemon juice

For the above;

  • Powdered pistachios
  • Milk cream or ice cream (optional)

How to Make Kunefe?

  1. First, the syrup is prepared. For sherbet, water and sugar are left in a pot and left to boil. (It is mixed occasionally so as not to hold the sherbet.)
  2. When the syrup starts to boil, 1 teaspoon of lemon juice is added and boiled for a further 10-15 minutes and the syrup is left to cool.
  3. For Künefe, the butter is left to melt in low heat.
  4. Melting butter is taken aside.
  5. Do not use this water if the butter will be under the butter after freezing.
  6. Lightly frozen butter is added to the consistency of the custard by adding 1 teaspoon molasses.
  7. If not, the aluminum or teflon ceiling is lubricated with a mixture of molten oil.
  8. Kadayıf wire wire is separated by lint.
  9. Then cut the knife 1 cm thick into two pieces.
  10. A part of the kadayif that we separate is laid to the bottom of the greased tray so that there is no gap between them.
  11. Grated cheeses spread over the kadayif.
  12. The other kadayif is closed so that there is no gap on the cheese.
  13. The edges are trimmed and pressed onto another tray with under or hand.
  14. Make sure that there are no gaps between pressing firmly.
  15. Cook in the lowest heat by turning the tray over the cooker.
  16. When you are sure that the gold is completely red, the tray is inverted onto a plate or tray and the inside of the second tray is also lubricated to the other side to cook.
  17. The künefe is placed on the tray and the fried portion is placed on top. Thus, both sides will be red.
  18. It is poured from the edge of the sherbet. It is served with pistachio nuts or skimmed milk.
  19. Enjoy your meal.

Ingredients for Kunefe Recipe

  • 250 grams of wire slimming
  • 150 gr salted künefe cheese
  • 4 tablespoons butter
  • 1 teaspoon molasses

For sherbet;

  • 2 cups of water
  • 2 cup powdered sugar
  • 1 teaspoon lemon juice

For the above;

  • Powdered pistachios
  • Milk cream or ice cream (optional)

How to Make Kunefe?

  1. First, the syrup is prepared. For sherbet, water and sugar are left in a pot and left to boil. (It is mixed occasionally so as not to hold the sherbet.)
  2. When the syrup starts to boil, 1 teaspoon of lemon juice is added and boiled for a further 10-15 minutes and the syrup is left to cool.
  3. For Künefe, the butter is left to melt in low heat.
  4. Melting butter is taken aside.
  5. Do not use this water if the butter will be under the butter after freezing.
  6. Lightly frozen butter is added to the consistency of the custard by adding 1 teaspoon molasses.
  7. If not, the aluminum or teflon ceiling is lubricated with a mixture of molten oil.
  8. Kadayıf wire wire is separated by lint.
  9. Then cut the knife 1 cm thick into two pieces.
  10. A part of the kadayif that we separate is laid to the bottom of the greased tray so that there is no gap between them.
  11. Grated cheeses spread over the kadayif.
  12. The other kadayif is closed so that there is no gap on the cheese.
  13. The edges are trimmed and pressed onto another tray with under or hand.
  14. Make sure that there are no gaps between pressing firmly.
  15. Cook in the lowest heat by turning the tray over the cooker.
  16. When you are sure that the gold is completely red, the tray is inverted onto a plate or tray and the inside of the second tray is also lubricated to the other side to cook.
  17. The künefe is placed on the tray and the fried portion is placed on top. Thus, both sides will be red.
  18. It is poured from the edge of the sherbet. It is served with pistachio nuts or skimmed milk.
  19. Enjoy your meal.

Ingredients for Kunefe Recipe

  • 250 grams of wire slimming
  • 150 gr salted künefe cheese
  • 4 tablespoons butter
  • 1 teaspoon molasses

For sherbet;

  • 2 cups of water
  • 2 cup powdered sugar
  • 1 teaspoon lemon juice

For the above;

  • Powdered pistachios
  • Milk cream or ice cream (optional)

How to Make Kunefe?

  1. First, the syrup is prepared. For sherbet, water and sugar are left in a pot and left to boil. (It is mixed occasionally so as not to hold the sherbet.)
  2. When the syrup starts to boil, 1 teaspoon of lemon juice is added and boiled for a further 10-15 minutes and the syrup is left to cool.
  3. For Künefe, the butter is left to melt in low heat.
  4. Melting butter is taken aside.
  5. Do not use this water if the butter will be under the butter after freezing.
  6. Lightly frozen butter is added to the consistency of the custard by adding 1 teaspoon molasses.
  7. If not, the aluminum or teflon ceiling is lubricated with a mixture of molten oil.
  8. Kadayıf wire wire is separated by lint.
  9. Then cut the knife 1 cm thick into two pieces.
  10. A part of the kadayif that we separate is laid to the bottom of the greased tray so that there is no gap between them.
  11. Grated cheeses spread over the kadayif.
  12. The other kadayif is closed so that there is no gap on the cheese.
  13. The edges are trimmed and pressed onto another tray with under or hand.
  14. Make sure that there are no gaps between pressing firmly.
  15. Cook in the lowest heat by turning the tray over the cooker.
  16. When you are sure that the gold is completely red, the tray is inverted onto a plate or tray and the inside of the second tray is also lubricated to the other side to cook.
  17. The künefe is placed on the tray and the fried portion is placed on top. Thus, both sides will be red.
  18. It is poured from the edge of the sherbet. It is served with pistachio nuts or skimmed milk.
  19. Enjoy your meal.

Ingredients for Kunefe Recipe

  • 250 grams of wire slimming
  • 150 gr salted künefe cheese
  • 4 tablespoons butter
  • 1 teaspoon molasses

For sherbet;

  • 2 cups of water
  • 2 cup powdered sugar
  • 1 teaspoon lemon juice

For the above;

  • Powdered pistachios
  • Milk cream or ice cream (optional)

How to Make Kunefe?

  1. First, the syrup is prepared. For sherbet, water and sugar are left in a pot and left to boil. (It is mixed occasionally so as not to hold the sherbet.)
  2. When the syrup starts to boil, 1 teaspoon of lemon juice is added and boiled for a further 10-15 minutes and the syrup is left to cool.
  3. For Künefe, the butter is left to melt in low heat.
  4. Melting butter is taken aside.
  5. Do not use this water if the butter will be under the butter after freezing.
  6. Lightly frozen butter is added to the consistency of the custard by adding 1 teaspoon molasses.
  7. If not, the aluminum or teflon ceiling is lubricated with a mixture of molten oil.
  8. Kadayıf wire wire is separated by lint.
  9. Then cut the knife 1 cm thick into two pieces.
  10. A part of the kadayif that we separate is laid to the bottom of the greased tray so that there is no gap between them.
  11. Grated cheeses spread over the kadayif.
  12. The other kadayif is closed so that there is no gap on the cheese.
  13. The edges are trimmed and pressed onto another tray with under or hand.
  14. Make sure that there are no gaps between pressing firmly.
  15. Cook in the lowest heat by turning the tray over the cooker.
  16. When you are sure that the gold is completely red, the tray is inverted onto a plate or tray and the inside of the second tray is also lubricated to the other side to cook.
  17. The künefe is placed on the tray and the fried portion is placed on top. Thus, both sides will be red.
  18. It is poured from the edge of the sherbet. It is served with pistachio nuts or skimmed milk.
  19. Enjoy your meal.

Ingredients for Kunefe Recipe

  • 250 grams of wire slimming
  • 150 gr salted künefe cheese
  • 4 tablespoons butter
  • 1 teaspoon molasses

For sherbet;

  • 2 cups of water
  • 2 cup powdered sugar
  • 1 teaspoon lemon juice

For the above;

  • Powdered pistachios
  • Milk cream or ice cream (optional)

How to Make Kunefe?

  1. First, the syrup is prepared. For sherbet, water and sugar are left in a pot and left to boil. (It is mixed occasionally so as not to hold the sherbet.)
  2. When the syrup starts to boil, 1 teaspoon of lemon juice is added and boiled for a further 10-15 minutes and the syrup is left to cool.
  3. For Künefe, the butter is left to melt in low heat.
  4. Melting butter is taken aside.
  5. Do not use this water if the butter will be under the butter after freezing.
  6. Lightly frozen butter is added to the consistency of the custard by adding 1 teaspoon molasses.
  7. If not, the aluminum or teflon ceiling is lubricated with a mixture of molten oil.
  8. Kadayıf wire wire is separated by lint.
  9. Then cut the knife 1 cm thick into two pieces.
  10. A part of the kadayif that we separate is laid to the bottom of the greased tray so that there is no gap between them.
  11. Grated cheeses spread over the kadayif.
  12. The other kadayif is closed so that there is no gap on the cheese.
  13. The edges are trimmed and pressed onto another tray with under or hand.
  14. Make sure that there are no gaps between pressing firmly.
  15. Cook in the lowest heat by turning the tray over the cooker.
  16. When you are sure that the gold is completely red, the tray is inverted onto a plate or tray and the inside of the second tray is also lubricated to the other side to cook.
  17. The künefe is placed on the tray and the fried portion is placed on top. Thus, both sides will be red.
  18. It is poured from the edge of the sherbet. It is served with pistachio nuts or skimmed milk.
  19. Enjoy your meal.

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