Page 26 - TASTE C&W

ünefe is popularly Urfa) or Hatay pey- niri (cheese of known to have orig- Hatay), made of raw milk, is used in inated in Mid- dle East, and is the most the filling. In making the künefe, the kadayıf is representative and iconic dessert in Middle East, Turkiye, Balkans and Iran. The Turkish variant of the pastry kanafeh is called kunefe and ‘Turkish Künefe is a crispy, cheese-filled dessert made with ‘kadayıf’.(half baked string- shaped dough) Kunefe is a popular and tra- ditional Turkish dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typical- ly layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depend- ing on your choice. It is popular in the Turkiye, Persuan and Arab world, particularly Egypt and the Levant. Variants are also found in Greece, and the Balkans. Künefe not rolled around the cheese; instead, cheese is put in between two layers of wiry kadayıf. It is cooked in small copper plates, and then served very hot in syrup with clotted cream (kaymak) and topped with pistachios or wal- In the Hatay region of Turkey, which is a neighbour city of Syr- ian border and has a large Arab population, the pastry is called künefe and the wiry shreds are called tel kadayıf. A semi-soft cheese such as Urfa peyniri (cheese of if you live outside of London or Europe, I could say even in Newyork, as being a New Yorker for 10 years. 26 II TASTE COVENTRY POWERnuts. In the Turkish cuisine, there is also yassı kadayıf and ekmek Sofra, an authentic Turkish restaurant serves Kunefe, in Mayfair at the heart of city. Its sweet comes seperatly that makes the Kunefe light or heavy. It is good for those who love dessert but should stay away... it is rare to find a restaurant in the Uk even in the Europe, that specializes making a kaday- if. But you’re lucy if you live in or visiting London, because there are some restaurants serve Künefe. Sofra, located in May- fair, is one of them. Künefe is hard to prepare, so it’s almost never made at home. Most people wait until they eat at a kebab house to enjoy the au- thentic dessert, yet as I said, it is almost impossible to find and eat kadayıfı, none of which is made of wiry shreds. K