Odabaşı mahallesi akasya sokak gastronomi çarşısı no11...ÇINARALTI KÜNEFE....ANTAKYA/HATAYsipariş numaralarıTLF=05558138595CEP=05370158517 ٩(̾●̮̮̃̾•̃̾۶ Every region of Turkey has its signature dishes, and one of Antakya’s tastiest is künefe, a pudding of a kind of vermicelli with soft cheese sandwiched in the middle. It is, quite simply, delicious If you want good künefe in Antakya,
the only place to go is Yusuf Usta’s shop Çinar Alti, nestled in a small square off the old city’s bazaar area. By the time I visited him last week, I’d already had the chance to try künefe in two or three other places, so was feeling fairly confident in my abilities to judge a good one But before I could taste Yusuf Usta’s künefe, I was treated to a demonstration of exactly how it’s made. First, flour and butter is rubbed together until tiny lengths of dough are formed. This takes quite some time, so Yusuf Usta sensibly leaves this arduous task to his assistant. The spaghetti-like dough is packed loosely into the base of a large copper tray, which is then covered with a soft, somewhat tasteless cheese, crumbled evenly to cover the bottom layer of dough Another layer of dough covers the cheese, and the whole shebang is placed over a very hot charcoal fire. It takes about ten minutes for the künefe to become golden brown and the cheese to start to meld into the mixture. When the first side of the künefe is ready, Yusuf Usta shows his true skill and tosses the large dish to cook the other side.Another ten minutes to crisp up the other side, and the künefe is ready to eat. By this point, my mouth was seriously watering, and I couldn’t wait to try the tasty-looking concoction that had formed in front of me.The finishing touch is a couple of spoonfuls of sugar syrup that simmers away in a large pot. I bit into the crispy künefe and as the hot, soft cheese and syrupy sweetness hit home, I can honestly say I was in heaven.
