I love the flavours in the pasirma börek in our Month of Turkish and am impressed by how deliciously easy the sweet kunefe is. 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 up to the point of turning it over then set aside and finish in a 200°C oven for 15 minutes or so when ready to serve, making it an easy do-ahead dish for entertaining. And the final touch, for me, is a drizzle of the wonderful yuzu honey from Rooftop Bees, a small producer on Sydney’s north shore; I love the way the citrus balances the sweetness of the honey and the sweetness balances the saltiness of the filling. I love a glass of Sevilen Nativus narince with this savoury künefe, made from Anatolia’s most widely-grown white grape it’s full-bodied enough for this full-flavoured dish.
Share page on: