Kunefe

🔥 Prep

• Measure out 1 cup granulated sugar and 1 cup water; set aside for syrup.
• Grate the 200 g mozzarella cheese using a coarse grater.
• Roughly chop the 200 g kadayif (if not already shredded) into fine strands.
• Melt the 100 g butter in a small saucepan over low heat, then set aside to cool slightly.

🔥 Cook

• 1. In a medium saucepan, combine the measured 1 cup sugar and 1 cup water; bring to a boil over medium-high heat, stirring until sugar dissolves.
• 2. Once boiling, reduce heat to low and simmer the syrup for 5 minutes until slightly thickened; remove from heat and set aside.
• 3. Preheat the oven to 180°C (350°F); grease a 20 cm round baking dish with a little of the melted butter.
• 4. Layer half of the chopped kadayif evenly in the prepared dish, pressing gently to compact.
• 5. Sprinkle the grated 200 g mozzarella uniformly over the kadayif layer.
• 6. Top with the remaining kadayif, spreading it evenly and pressing down lightly.
• 7. Drizzle the remaining melted 100 g butter over the top layer, ensuring it seeps through.
• 8. Bake in the preheated oven for 20‑25 minutes, or until the top is golden brown and crisp.
• 9. Remove the kunefe from the oven and immediately pour the hot syrup evenly over the entire pastry; allow to soak for 5 minutes before serving.

🔥 Serve

• Cut the kunefe into wedges and serve warm, drizzled with any remaining syrup from the pan.
• Garnish each piece with a sprinkle of crushed pistachios or walnuts for added crunch and flavor.
• Accompany with a side of thick clotted cream (kaymak) or vanilla ice cream for contrast.
• Enjoy immediately while the cheese is still stretchy and the pastry is crisp.