Name: Reseña de Antakya künefesi por Huseyinakbiyik en Paşa hanı künefe, Altıeylül/Balıkesir, Türkiye (2026) | BiteC
Item: Antakya künefesi
Rating: 3.5
Author: Huseyinakbiyik

<p>Antakya k&uuml;nefesi is a traditional kunāfah variety hailing from the ancient Turkish city of Antakya, made from shredded phyllo pastry filled with creamy unsalted cheese. The origins of this dish can be traced back to the Ottoman Empire, and to this day, it has remained one of the authentic representatives of Antakyan culinary heritage and traditions. To make Antakya k&uuml;nefesi, the pastry is first prepared by shredding phyllo dough into thin strips and placing it into a flat, round tray. The dough, in this form known as <em>kadayıfın</em>, is then topped with a mixture of unsalted cheese, traditionally Hatay peyniri, and another layer of shredded phyllo dough. After the concoction is baked on both sides (a step that makes this kunāfah variety unique), it is soaked with hot, sweet syrup made with sugar, water, and lemon juice. Antakya k&uuml;nefesi is served warm and garnished with chopped pistachios, walnuts, or hazelnuts. In 2006, this delicious dessert received the Protected Geographical Indication certificate.</p>

Antakya künefesi

Türkiye

Paşa hanı künefe

Yarı fıstıklı yarı peynirli aldım dümdüz künefe ekstrem bşr olayı yok fıstık peynşr hafif az atmışlar can sağlığı ikramları da çok az yolluyorlar ondan puanı düşürdüm

Reseña de Antakya künefesi por Huseyinakbiyik en Paşa hanı künefe, Altıeylül/Balıkesir, Türkiye

Antioquia künefesi

Paşa hanı künefe

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