The first time I hear of kunefe, u couldn't imagine eating cheese that was stringy for dessert. How could you possibly dunk sugar syrup on it and make it taste out of this world?
The proof lies in the pudding quite literally. Kunefe, a traditional dessert from turkey/ Middle East, is made with cheese baked into kataifi and soaked in sugar syrup served hot.
I had neither kataifi or their traditional cheese.
I'm Indian. My middle name is improvising.
I got a hold of some locally produced mozzarella and made a semolina crumble in the style of an Indian halwa. The adults in particular loved the dessert because of this- taking then straight back to the 'kadah'. The kunefe wasn't made traditionally though; I used a ratio of creme caramel base and mozzarella cheese.
I'm well aware that cheese and figs go well together, and anything brown butter is always welcome. I had some fresh sage on my hands and so happened sage and brown butter ice cream. The fig was caramelised with a bit of kluwak, a really delicious Balinese spice.
An idea that only came along well in my head turned out to be more than I expected. Cheese does make everything tasty after all.
Kunefe with semolina crumble, caramelised fig with kluwak, sage brown butter ice cream.
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