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Flavors · Hatay

Antakya künefesi

Two layers of kadayıf dough in threads with butter and unsalted fresh cheese in the middle, golden on both sides and poured with hot syrup: Antakya's künefe, a hot dish with the cheese stretching.

Traditional sweet from Hatay

Also known as: künefe, Hatay künefesi, Antakya kunefesi, kunefe

Updated October 2026

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Antakya künefesi — Hatay, Turkey — Antakya künefesi

Antakya künefesi — Hatay, Turkey

Künefe is the sweet of Antakya, the ancient Antioch, capital of Hatay province, near the Syrian border. It is round, 1 to 2 centimeters high, and made in a shallow tin-lined copper or aluminum pan. The dough is kadayıf, very thin wheat strands mixed with butter.

First goes a layer of kadayıf; on top, pieces of künefe cheese, a fresh unsalted cheese made in the region; then another layer of kadayıf. The künefe is browned over low heat on one side, flipped and browned on the other. At the end it receives hot sugar syrup with drops of lemon.

It is eaten immediately, very hot: when cut, the cheese in the middle stretches into strands. In Antakya, künefe is served as a dessert after a meal or on its own, with tea.

The name "Antakya Künefesi" has a registered geographical indication in Turkey since 2008 (no. 101), requested by the Antakya Chamber of Commerce and Industry, and the designation covers thirteen districts of Hatay. Künefe was also registered as a geographical indication by the European Union in 2023. Gaziantep, Adana and other southern cities make künefe with their own versions.

Where it comes from

Hatay
Sweet of Antakya, capital of Hatay; the geographical indication covers thirteen districts of the province.

Ingredients

Kadayıf (wheat dough in threads), unsalted fresh künefe cheese, unsalted butter and sugar syrup with lemon.

How it is eaten

Very hot, right after it's made, cut into slices; the cheese stretches. Served with tea.

When it is eaten

Year-round, as a dessert or with tea.

Your questions

Questions about Antakya künefesi

Is künefe sweet or savory?

It's sweet. The cheese in the middle is unsalted and the künefe is topped with hot sugar syrup. The contrast between the stretching cheese and the crunchy dough is what defines it.

What cheese is used in Antakya's künefe?

Künefe cheese, a fresh unsalted cheese made in the Hatay region. It melts and forms strands when the künefe is cut.

Is künefe eaten hot or cold?

Hot, immediately after it's made. Cold, the cheese hardens and loses its strands.

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