Künefe
Kunefe, one of the most important desserts of Ottoman cuisine, is known as the world's first cheese dessert. In a thin-sided 60 cm diameter tray, open the middle of the künefe and put the butter. The oil is fed into the künefe on low heat and lintted by hand. The künefe that is taken down from the fire is divided into two. On the same tray, a little butter is spread and half of the separated künefe is spread in half a cm and pressed tightly. Crumbled, unsalted fresh cheese is placed on top so that it does not overflow to the edges. The other half of the künefe is spread evenly in a thickness of half a centimeter to cover the cheese, slightly turned and fried until the bottom turns pink. Turn it upside down on a separately greased tray. After the other side is fried and turned pink, it is taken to one side. Hot syrup is poured on it. Served Hot.
