Sample Dishes from Turkish Cuisine
Künefe with Pistachionuts (Fıstıklı Künefe)
|Sugar||2 1/2 cup||450 gr|
|Water||1 3/4 cup||350 gr|
|Lemon juice||2 teaspoon||10 gr|
|Pistachionuts (chopped)||2 3/4 cup||200 gr|
|Margarine||1 Spoon||200 gr|
|Kadayıf (Shredded pastry)||- -||500 gr|
Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved.
Boil gently for 5 minutes. Add lemon juice; stir. Boil for 1 minute. Set aside.
Combine kadayıf shreds and melted butter in a pan. Break. kadayıf shreds in
butter blending well with tips of fınger. Divide into half. Spread one half
in a slightly greased baking pan 25x25 cm (9x9 inch). Press with fınger slightly.
Sprinkle with crushed or ground nuts. Press again using a spoon. Repeat same
with remaining half, pressing fırmly this time. Bake in a moderate oven for
30 minutes or until golden brown. Remove from oven. Let stand for 2 minutes.
Pour warm syrup over. Cover and let stand until syrup is absorbed. Cut into
5-6 cm (2-2 1/2 inch) squares. Arrange on a serving plate. Serve warm or cold.
(in approximately one serving)
|Vitamin A||420 iu|
|Vitamin C||0 mg|
Künefe is prepared
thinner than kadayıf while pressing in a baking pan. The recipe belongs to the
southeast regions of Anatolia. Kadayıf is produced commercially in small plants
like güllaç. Tissue thin layers of rolled pastry is shredded finely. It is sold
in "Pastry Shops" everywhere. As fılling; cottage, Ricotta or cream cheese can