Turkish Kunefe – a Breakfast Companion
Empire Comforts
What I love about Turkish comfort food is that it is usually deceptively simple with its ingredients and method. Yet, Turkish food history is a complex one. Coming from Central Asia, and running at times concurrently with the Western Roman Empire, Turkish food overall was a combination of Central Asia, Seljuk, and Ottoman Empire influences…really, all of this is just to say, I love how a dessert-like Kunefe (or Kunafa), consisting of vermicelli noodles, a farmers cheese mixed with a mozzarella type cheese, butter, pistachios, and held together by sugar syrup, is a deceptively simple dish.
When I went looking for Turkish comfort food, I came across a savory kunefe made from potatoes, along with a similar collection of cheeses, which still utilizes the crunch of vermicelli to mimic the original sweet dessert.
The dish is featured on Turkish Food Recipes, and a link to the video is here.
Cooking and baking, family recipes, and secret ingredients can only go so far. How many ways can we adjust flavours, textures and small additions to recipes we encounter, taste during a special night out that we will never forget, or when visiting a place that burns itself into our imaginations?
What belongs to who in the world of food?
Kunefe Influencers
The influences that became Turkish food then mixed and mingled with the Roman empire, and various European additions along the way in the sands of time. This recipe most definitely belongs to the sweet Turkish woman who posted the video. I love how she took the traditional sweet Kunefe dessert and basically created a Turkish version of hash browns (which, by the way, would go masterfully with Turkish Eggs Menemen–see my post on Menemen here.
Ahead here, with full respect and ownership to Turkish Food Recipes (@turkishfoodrecipes on Instagram), is my try at the Savory Potato Kunefe (said correctly as Kunafa).
Super easy to make, and worth it.
- This version consists of three layers: a top and bottom layer of just undercooked, shredded potatoes, along with an egg to olive oil to bind, some corn flour to thicken, and seasoning of black pepper, salt, and red pepper, and a middle layer of cheese.
- I combined feta and mozzarella, but definitely feel the mozzarella won the game. Its ooey gooey quality really shined bright, and the feta could be replaced with a more creamy goat cheese or farmers cheese.
- The vermicelli sprinkled on the bottom of the pan and on top really brought the whole dish together with a spectacular crunch as it gets toasted by the olive oil. I added chives on the top to mimic the pistachio in the dessert version. The creator of the recipe added pumpkin seeds. I think that a little onion or pepper could deepen the flavors as well, but the simplicity of the dish as is loses nothing at all.
It is your choice, ultimately. Turkish comfort food is a movable feast and stays Turkish under any circumstances. Thank god it did, since the movement of populations inside and out of the Turkish empire also did not change the powerful spirit at its core.
Turkish Kunefe
Ingredients
- 6 medium size potatoes (half way cooked, peeled and grated on large size)
- 1 egg yolk
- 2-3 tbsp olive oil (plus oil to cook)
- 1/2 tbsp each salt
- red pepper flakes
- ground black pepper
- 1 cup or more feta cheese or mix of feta and kashar or mozzarella
- 1-2 tbsp corn starch
- vermicelli to sprinkle (optional)
Instructions
- Peel and boil the potatoes (chopped in quarters), but just under cook a bit so the potatoes don't become mealy or mushy and are still a bit hard. Drain and let dry completely.
- Shred the potatoes and shred any cheeses being used. Set aside. (I refrigerated all until the next morning,which works great.)
- Combine the shredded potatoes with the salt, peppers, egg, corn starch, and olive oil.
- In a cold pan,add some olive oil an sprinkle vermicelli. On top, add a tight layer of potatoes. Turkish Food Recipes rightly suggests to wet your hand when filling in the layer.
- On top, add a layer of the cheese (I may try adding some sauteed diced onion the next time),followed by another potato layer, again making sure it is packed in tight and made flat. Sprinkle some more olive oil and vermicelli on top.
- Put on medium heat and let warm up and cook for at least 5-8 minutes, depending on your stove. Flipping over the Kunefa proved difficult, since I was using cast iron, but I made it work. Cook at least 5 minutes on the second side, and then try to cook additionally for a few minutes on both sides (more flipping, unfortunately.)
- Once done, give a good sprinkle of salt and pepper while warm, add some chives or parsley on top, and let cool slightly. Slice, and serve. The Turks and spuds go surprisingly well together. Thanks, Turkish Food Recipes!
Hi Maryana. Thank you for this yummy recipe. I love Kunafa and will try this. Just a quick question. We don’t eat eggs since we are vegetarians. Is it possible to substitute it with something else?
Thanks.