Turkish Kunefe
A savory version of a classic kunefe/kenefa using potato and two cheeses.
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!