Dining and Cooking
Desserts and Sweets

The LEGENDARY Kunefe Recipe! Easily Applicable Technique with MANY Tricks to Maximize Its Taste!



It’s Saturday, which means it’s time for another deliciously beautiful video for you guys! Today, we have a very special and also deeply requested recipe for you all. It’s no other than the king of sweet and crispy sherbet desserts, the inseparable other half of pistachio, kunefe, or kanafeh depending on where you eat it 😍 Without further ado, let’s dive into today’s episode where we’ll sweep you off your feet, and when you finish watching and you like what you see, promise to let us know what you think in the comment section below 🥰

Check out our Etsy Shop: https://www.etsy.com/shop/Refikadan
JOIN: https://www.youtube.com/channel/UCONn3cHs5mqgCMqf_a4fcSg/join
SUBSCRIBE: https://bit.ly/38QQ03R

For the crust and filling:
150gr kadayıf (Needs to be fresh and raw. You can buy it from Turkish, Middle Eastern, Mediterranean markets or order online. You can find some links below)
– https://amzn.to/3a6krae or just search for “Kadaif,” “Kadayif” or “Kanafeh Dough”
100gr double clotted cream (Alternatively, 3 tablespoons butter)
80gr string cheese, torn into long strings (You can substitute mozzarella or any fresh cheese that melts easily instead.)
1 teaspoon butter
2 handfuls of pistachio, chopped

For the şerbet (syrup):
6 tablespoons sugar
6 tablespoons water
A few drops of lemon juice

For the şerbet without refined sugar:
Combine 7 tablespoons honey and 4 table spoons water and it is ready!

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

►SUBSCRIBE ► ►► https://bit.ly/38QQ03R
►CHECK OUT OUR TURKISH CHANNEL ► ►► https://bit.ly/2EJ0NU3
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► https://bit.ly/2G62xHD
►Our Etsy Store for International Shopping: https://etsy.me/32ShQwL
►Our Amazon Store for UK Shopping: https://amzn.to/2STqQzz
►Uluslararası Alışverişler İçin Etsy Sayfamız: https://etsy.me/32ShQwL

►To subscribe our Turkish channel: http://bit.ly/RefikaninYemekOkulu
To follow what is happening in our kitchen and cooking school;
►Facebook: https://www.facebook.com/refikaninmutfagi
►Instagram: https://www.instagram.com/refikabirgul/
►Twitter: https://twitter.com/refikabirgul
►Website: https://www.refikaninmutfagi.com

39 Comments

  5. Sarah

    Yes these days people don’t like to use Sugar , because it’s not a Sugar it’s chemicals . here in USA 90 % of any products are chemical only , still you can find Real Cane Sugar

  6. Mase 1

    What are other substitutes for clotted cream? We don’t get this in America. Should I just use unsalted butter?

  7. Southernbella Divine

    Oh my goodness that makes my mouth water. Looks so yummy. Your directions make it look very easy to make. I am fortunate to have had this delicious dessert.

  9. Chef Rehan Khan

    I love kunafeh can’t wait to try this recipe and might put that in my menu. I have made it in oven and have used mixture of mascarpone, ricotta and mozzarella cheese but I’ll try your variation

  11. Saniya Syed

    Oh my God! Thank you for this amazing receipe i made this today and my husband ate it all!!!

  13. Lindalee Hulsey

    OMG….BEST VIDEO 🏆🏅
    I could not sleep 2a.m.
    I learned SO MUCH….. more ❤💙💜💖 in YOUR FOOD.
    Delicious. I could TASTE😛💋👅 it even with YOU from so far away & travel.
    Heart U so MUCH!
    I FEEL HOPEFUL EVEN THOUGH MY LIFE FEELS UPSIDE 🙃 DOWN.
    71 is a difficult year because of that🙃
    💋😘

  14. Livi Loo

    I think I’m going to try this with mozzarella and ricotta mixed with a bit of sugar. Thank you for this recipe

  15. Mase 1

    How do you do the conversions if you decide to use more kadayif for a bigger kunefe

  20. Hollis Ramsey

    I love Turkish, Persian, and Indian cuisines, as well as all the other cuisines of the world! If we all shared meals together, it would be extremely difficult to make war against each other. This künefe is unbelievably incredible! Would mozzarella work, since it’s rather bland and VERY stretchy? Love from Florida, USA ❤😊❤

  22. s.sheikh

    Yuuummmmmmyyyyyyyyy😋😋😋😋😋😋❤️❤️❤️❤️❤️❤️❤️

  23. Ivan Hristov

    Hello from Canada!
    I love your style and your attention to detail!
    My question is how do you serve it when it cools down?

  24. heart broken💔

    Thank you so much for this ❤I searched so many recipes of this ,and yours is the best detailed really appreciated. I am in the process of making in Ramadan. Have a blessed Ramadan & eid .❤

  25. Natasha Souliere

    I was very skeptical about trying this desert at a Turkish restaurant but after I took my first bite, we had to order more for everyone because I confiscated the whole plate for myself.

  26. Foroz Ghaffar

    You are so lovely I love the way you teaching brilliant .thank you beautiful lady .I am now making it at this moment 🙏🏼😘

  28. Martin Raboy

    I just finished my first attempt at kunefe. It tastes ok but there's room for improvement. I will be doing a lot of practicing. Love your videos

  30. Fauzia Raja

    Asalamolakum
    This kanaf is like sevea looked in oil or butter in countries like Pakistan.
    There is another dish called lacha soaked in warm milk and eating while it is wor😊😋

  33. M X

    What i like the most about your tutorials Rafika is
    not just the food,
    it's about your energy,
    your friendliness,
    cultural lessons,
    history,
    even details with plates
    Everything you do is just so beautiful and refreshing ❤😌🤗

  36. moira mackay

    fascinating combination of sweet sticky sugar syrup with a chees filling.. so very different flavour combinations

  38. Donna Vorce

    Thanks for reminding all of us to not waste anything. That's always a good idea with all of our precious home resources.
    And we love your recipes.
    And the quote from Rumi! Life-changing.
    Thank you for everything.

Write A Comment