For Antakya künefesi in Altıeylül, Paşa hanı künefe leads with 1 review and an average score of 6.2/10. Across Altıeylül, critics have reviewed Antakya künefesi once, scoring it 6.2/10. The latest review was posted on 20 October 2026.
Antakya künefesi 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 künefesi, 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 kadayıfın, 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 künefesi is served warm and garnished with chopped pistachios, walnuts, or hazelnuts. In 2006, this delicious dessert received the Protected Geographical Indication certificate.
| Rank | Place | Score |
|---|---|---|
| 1 | 6.18 |
Hüseyin Akbıyık
I ordered a half pistachio, half cheese kunefe, but it was just plain kunefe, nothing extraordinary. They used a little pistachio and cheese, and they also sent very few complimentary items, which is why I deducted points.
