Kunefe

Künefe combines tel kadayıf, fine strands of pastry, with unsalted cheese and syrup. In Hatay, the dessert is cooked slowly in a copper tray over a charcoal fire. Hot syrup is poured over it, and it is eaten while the cheese and pastry are still warm.^[1]

Hatay’s tourism guide describes künefe shops throughout the province, including Antakya and Harbiye. The local unsalted künefe cheese is a central ingredient in the preparation it documents.^[1]