Savoury Künefe

Name: Savoury Künefe
Yield: 2
Cuisine: Turkish
Ingredients: 100g pastirma; 180g kadayifi pastry; 75g butter, melted; 50g grape tomatoes, thinly sliced (about 6); 1 long green chilli, seeded and very finely sliced; 100g kasar cheese, grated; Honey, for drizzling (optional)

I love the flavours in Turkish paçanga börek – the pastirma, kasar cheese, tomato and chilli sing together. I’m also impressed by how deliciously easy sweet kunefe is to make using kadayifi pastry. So I wondered what would happen if we combined them. Here’s the answer: a simple, crunchy, messy, delicious savoury kunefe! Be inspired to vary the filling – as long as it’s relatively dry and cheesy you could add almost anything; keep it minimal though, the crunchy buttery kataifi pastry is the star. You can prepare this savoury kunefe up to the point of turning it over then set it aside and finish in a 200°C oven for 15 minutes or so when you’re ready to serve, making it an easy do-ahead dish for entertaining. The final touch for me is a drizzle of honey, I love the way the sweetness balances the saltiness and chilli of the filling. With this unusual dish I like an equally unconventional wine, Konpira Maru’s Mt Midoriyama Total Victory. This orange-coloured pet nat is mainly sagrantino (a grape native to Umbria in Central Italy) with a splash of vermentino; it’s bright, fresh, fruity and easy drinking with this crunchy savoury kunefe.

Serves 4

Ingredients

100g pastirma
180g kadayifi pastry
75g butter, melted
50g grape tomatoes, thinly sliced (about 6)
1 long green chilli, seeded and very finely sliced
100g kasar cheese, grated
Honey, for drizzling (optional)
Salad, for serving (see video below)

Method

Pull pastirma into long shreds, set aside.
Roughly chop the pastry, put it in a bowl and pull it apart with your fingers into fine strands.
Add most of the butter and mix with your hands until completely combined.
Divide the pastry in half.
Brush about half the remaining butter onto the base of a frying pan or other flameproof dish (about 25cm diameter).
Spread half the pastry evenly over the pan and press it down firmly.
Spread half the pastirma evenly over the top, leaving a small margin around the edge.
Add half the tomato and chilli then half the cheese.
Repeat the layering using remaining ingredients.
Spread the other half of the pastry over the top, wrapping it down the sides to encase the filling. Press gently but firmly to flatten it.
Place the pan over low-medium heat for 8-10 minutes, until the base is golden brown.
Place a plate on top of the pan and tip the pan and plate over so the pastry stack tips onto the plate.
Brush remaining butter over the base of the pan.
Slide the pastry stack back into the pan, uncooked side down, and cook for a further 5–8 minutes or so, until golden, pressing it down gently to ensure the base browns evenly.
Remove from heat and drizzle a little honey over the top if you like.
Serve savoury kunefe hot with salad on the side.