Künefe

Shredded kadayif pastry sandwiching molten unsalted cheese, baked in a copper pan and drenched in syrup.

Ingredients

• 700g ground lamb
• 300g yufka pastry
• 2 tsp sliced scallions
• 1 1/2 tsp Aleppo pepper
• 2 tbsp unsalted butter
• 2 green peppers, chopped
• a handful of fresh mint, chopped
• butter-fried pita, to taste
• 500ml beef stock
• a pinch of dried mint

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with unsalted butter.

2. 2

   In a large bowl, whisk together the yufka pastry and cracked black pepper until evenly combined.

3. 3

   In a separate bowl, blend the lemon wedges with the chicken stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 20 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

💡 Tips