Turkey is famous for many desserts, but one in particular remains a craving for every sweet tooth in Hatay: Kunefe. It is a dessert that is known throughout the country but  Antakya is famous for it.  There are rows of kunefe shops on some of this city’s streets. What distinguishes Kunefe made in Antakya from others is that it is usually made fresh daily, and its primary element is an elastic cheese that is only made in the Hatay region.There are a strips of Kunefe shops in Antakya, and within their well known, Long Bazaar, where we were taught how to make the dessert.

The steps are very simple: First Kadayif dough is made in a special shop where they spin a wheel that sits over hot coals. The result: strings of dough. It is shredded phyllo dough made from flour, milk and sugar. The Kunefe maker buys the dough from the shop to combine with other ingredients. They keep the treat moist by buttering the pan, and placing the dough inside. The dough is then cooked on a hot stove for about 10 to 15 minutes. After it has browned, a thick layer of cheese is placed on top. It is placed on the stove once more for the cheese to melt. You place it on the stove once more to make it a light flaky golden brown.

Then flip it, let it cool and then pour hot syrup, made from sugar and water, on top. When that cools ground pistachios are sprinkled over it, add a little ice cream and you have a simply elegant dessert.