The LEGENDARY Kunefe Recipe!

Instructions

1. To make the şerbet, combine the water and sugar in a small pan and stir. Place the pan over low heat and stir until the sugar has dissolved. Bring it to a boil while stirring. Boil for a minute and add the lemon juice. Turn off the heat and set aside to cool down.
2. Heat the double-clotted cream until it is lukewarm and soft. This way, it will be much easier to mix with the kadayıf.
3. Pull apart the kadayıf into small pieces around 2-3 cm in length. Mix it with the double clotted cream and rub them gently to coat every kadayıf piece with the cream.
4. Set a medium frying pan on low heat. Melt the half of the butter and cover the bottom with the butter
5. Spread half of the kadayıf mixture over the bottom of the pan and push the sides with a wooden spatula to make a round shape.
6. Cover the top with the string cheese but leave some space -around 1 cm- from the edges.
7. Top with the rest of the mixture and again flatten the sides. You can press on top with your hands to flatten.
8. Cook over low heat for around 4-5 minutes until the bottom is golden brown.
9. Cover the top with a flat lid or plate and flip the künefe to the plate.
10. Then melt the rest of the butter and slide the künefe into the pan.
11. Cook for another 4 minutes and garnish with the pistachio.
12. Turn the heat off and pour the cold şerbet over the künefe. Let it soak the şerbet for a minute and it is ready to enjoy. Top it with a piece of double clotted cream if you want to double the pleasure!