Antakya Künefesi

Antakya Künefesi is a traditional dessert specific to the Antakya district of Hatay. It is made by filling fine vermicelli kataifi with fresh unsalted cheese, sweetening it with syrup, and baking it in a baklava oven. The use of fine vermicelli kataifi and a special unsalted cheese, along with the balanced consistency of the syrup and the unique baking method, are the distinguishing features of this product. Antakya Künefesi holds an important place in Hatay’s culinary culture and has developed unique characteristics tied to its regional geography.

^{Antakya Künefesi} (Hatay TSO)

The distinguishing features of Antakya Künefesi, protected by geographical indication registration, include the freshness of the cheese, the fineness of the kataifi threads, and its baking in a baklava oven using specially regulated heat.

• Preparing the Kataifi: Fine vermicelli kataifi is opened and spread evenly on a tray of appropriate size.
• Preparing the Cheese: Fresh unsalted Antakya cheese is used. The cheese is either sliced or crushed.
• Assembling the Künefe: After placing the kataifi on the tray, the cheese is spread on top and covered again with another layer of kataifi. The product is baked in a baklava oven using specially calibrated heat.
• Preparing the Syrup: Syrup is prepared by boiling water and sugar. The hot syrup is poured over the baked künefe.
• Serving: After absorbing the syrup and resting, the künefe is served, optionally garnished with ground pistachios.

Antakya Künefesi is produced only within the boundaries of Hatay Province and the Antakya district. Production and quality standards are monitored by the Turkish Patent and Trademark Office.