Antakya Kunefe Product Description and Distinctive Features: Antakya Künefe is a unique dessert in Turkey, notable for its inclusion of cheese. It is prepared using shredded phyllo dough, fresh künefe cheese, butter, and sugar syrup. The dish is made by layering the cheese between two sheets of shredded dough in a large tray, then baking it until golden. Once baked, syrup is poured over the dessert to give it its signature sweetness. The tray size is adjusted based on the number of servings required. This dessert is typically 1 to 2 cm thick and is meant to be eaten hot. When served, the cheese inside stretches into long strands, enhancing both its texture and visual appeal. Antakya Künefe stands out from other cheese-based desserts made in our country due to its distinctive shape, color, texture, ingredients, preparation process, and serving method. It is traditionally round in shape. One of its unique features is that both the top and bottom layers are baked separately, unlike similar desserts. The final touch of sweetness is added by pouring syrup over the dessert after it has been baked. Production Method: Antakya Künefe ingredient list: - 1 kg shredded phyllo dough - 750 g künefe cheese - 300 g butter - 1 liter syrup The ingredients used in Antakya Künefe have unique characteristics. Shredded phyllo dough, made from wheat flour, requires a high level of skill to prepare. The process begins by placing flour into a large, deep container and gradually adding water while stirring. This mixing can be done by hand or with a mixer until a smooth, flowing consistency is achieved — one that can stream like a thread from a special tool known as a "cezve". The prepared batter is then poured from the cezve onto a domed griddle heated from below. As the griddle rotates on a circular axis, the batter is poured in thin lines from the center outward. Based on the heat level, the phyllo dries within 15 to 25 seconds. Once dried, the delicate strands are collected in a woolen cloth and left to cool on straw trays, a traditional method used in the region. The thickness of the shredded phyllo dough typically ranges between 1–2 mm. Künefe Cheese: The fresh künefe cheese used in this dessert is produced both industrially and domestically, especially in Hatay province and its districts. The production steps are largely the same in both methods. However, the salted variant, often referred to as the “chestnut type,” is exclusively made through industrial processes.