The Kiounefe (Κιουνεφέ) or kunefe or kataifi, was one of the many excellent dishes we tried during our dinner at the “Nostimon Imar” restaurant in Zante city during our trip.
It consists of cheese, usually goat cheese, enclosed between two layers of finely cut phyllo dough, known as Kataifi.
Note: Use phyllo dough (which in Turkey, the origin of this dessert, is called Yufka) in its shredded form, known as Kataifi.
The kataifi is the base of many sweet recipes in Turkey and Greece, such as the famous Greek dessert that bears the same name.
Kiounefe is the king of Levant desserts. Unlike the purely Turkish version, this variant draws upon the tradition of cities like Nablus or Beirut, where the balance between sweet and savory is more pronounced.
It often has a different name in each country (for example Knafeh or Künefe).
The final touch is the Attar, the syrup scented with orange blossom or rose water.
This is the Khishnah version, characterized by the kataifi dough left intact for maximum crunchiness, as opposed to the ‘Na’amah’ version which is smoother.
The beauty of the Kiounefe is that it escapes classic definitions. Thanks to the contrast between the savory cheese mix (feta and mozzarella) and the buttery note of the kataifi dough, it can be served in two opposite ways:
– as Meze: Served warm and ‘au naturel’ (or with very little syrup), it is an extraordinary appetizer that accompanies other Middle Eastern specialties.
– as Dessert: Generously drizzled with Attar (the scented syrup), it becomes the crunchy grand finale.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Middle Eastern
- Seasonality: All seasons
Ingredients
- 17.6 oz phyllo dough (or phyllo dough)
- 5.3 oz butter
- 14.1 oz goat cheese (such as feta or kasseri *)
- to taste sesame seeds (white and black)
- 5.1 fl oz sugar
- 3.4 fl oz water
- 1/2 lemon
- 2 tablespoons rose water
Steps
Cut the phyllo dough into small pieces (kataifi).
Slice the cheese very thinly.
Melt the butter in a saucepan.
Pour the melted butter over the kataifi and mix.
Divide the kataifi into four parts.
Butter a 7.87-inch pan and spread half of the kataifi.
Press well with your hand so that it takes the shape of the pan.
Distribute 1/4 of the cheese to form a layer of cheese.
Cover with the other half of the kataifi and press again so that it is as compact as possible.
Drizzle with a little melted butter.
Bake in a preheated oven at 320°F for about 45-50 minutes, until the surface is golden.
Prepare the syrup: with water, sugar, and the lemon in a saucepan, boil for 2-3 minutes (from when it starts boiling). Finally, add the rose water and complete the cooking (8 minutes).
Remove from the oven and drizzle with syrup.
Sprinkle with white and black sesame seeds.
Serve hot or warm.
There is a version of Knafeh (very famous in the Levant, especially in Palestine) that does not use the “shreds” (Kataifi), but a base called Mfarakeh.
It is obtained by blending or crumbling the phyllo dough (or the kataifi itself) together with the butter until it is reduced to a kind of semolina or coarse sand.
The aesthetic result is a smooth, compact, and orange crust, very different from the “nest” look of your recipe.
*Greek Cheeses:
Greece is famous mainly for feta, but there are many other Greek cheeses, such as:
Anthotiro
A semi-hard white cheese made with goat and/or sheep milk. Produced both in a salty and unsalted version, suitable for breakfast or salads.
Mizithra
Similar to our ricotta, it is a fresh cheese made with sheep and/or goat milk and whey, often used as a dessert with honey and nuts.
For more insights click HERE.
FAQ (Questions and Answers)
Are there different varieties of phyllo dough?
1. Yufka (The artisanal version)
In Turkey, the “real” handmade phyllo dough, slightly thicker than the industrial one, is called Yufka. It is rolled out with a long rolling pin (oklava) until it becomes transparent. It is used for Börek (savory pies) but is technically the base from which all phyllo sheets derive.
The term “Phyllo” (from the Greek phyllo, leaf) is the one that has become established in international marketing and in Western supermarkets, while “Yufka” remains the technical and cultural term in Turkey.
2. Briouat or Warka Dough
Typical of the Maghreb (Morocco), it is similar to phyllo but is quickly cooked on a hot griddle. It is more elastic and durable, used for sweet or savory triangular rolls.
