Kunefe with Pistachionuts

Sample Dishes from Turkish Cuisine

Künefe with Pistachionuts (Fıstıklı Künefe)

Sugar2 1/2 cup450 gr
Water1 3/4 cup350 gr
Lemon juice2 teaspoon10 gr
Pistachionuts (chopped)2 3/4 cup200 gr
Margarine1 Spoon200 gr
Kadayıf (Shredded pastry)- -500 gr


Instructions : 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.

Servings: 12

Nutritional Value
(in approximately one serving)

Energy562 cal
Protein7,9 g
Fat21,6 g
Carbohydrates86,6 g
Calcium25 mg
Iron1,32 mg
Phosphorus128 mg
Zinc1 mg
Sodium3 mg
Vitamin A420 iu
Thiamine0,09 mg
Riboflavin0,03 mg
Niacin0,97 mg
Vitamin C0 mg
Cholesterol1 mg

Regional Characteristics:

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 be used.