Kunefe originates from Lebanon. Many soldiers were sent to Yemen near to the end of the Ottoman Empire to end some riots in the area. Yemen is a country located on the southern tip of the Arabian Peninsula. On the way back some soldiers stayed in Lebanon for some time learning this desert. Now it is a treat attributed to cities in Eastern Turkey. Most famous one is Hatay. Hatay is famous for having three different holy places within the same street, it is an antique city well worth a visit one day.
The cheese is best when from Hatay, but it would be impossible to do if we limit ourselves to this so any cheese that is fresh, that is almost like milk itself and that has as little salt as possible will do. For those in Turkey “dil peyniri” sherred cheese will do.
You need to prepare the syrup first. In the Turkish desserts that use syrup keep in mind that either the syrup or the dessert has to be cold and the other warm or vise versa. They both shouldn’t be at the same warmth or else the syrup will not be soaked up.
Typically this dessert is prepared on the stove in little plates. However this recipe works just as fine in the oven. It is upto you to choose your method.
Serving this dessert as warm as possible will be better for the taste. If you have to serve after it cools make sure to heat it up first. It is better not to keep it longer than a day or two or else it will get too stiff because of the cheese.