Antakya Kunefe Product Description and Distinctive Features: Antakya Künefe is one of the limited number of desserts in our country that contains cheese. It is made using shredded phyllo dough, fresh künefe cheese, butter, and syrup. Antakya Künefe is obtained by baking künefe cheese between two layers of shredded phyllo dough in a wide tray and adding syrup to achieve the desired sweetness. The size of the tray varies according to the number of portions to be consumed. The product is approximately 1-2 cm thick and is consumed while hot. During consumption, the cheese inside is expected to elongate by forming strands. Antakya Künefe differs from other cheese-containing desserts produced in our country in terms of shape, color, texture, composition, preparation, and consumption method. Its shape is circular. Unlike other cheese desserts, the top and bottom surfaces of Antakya Künefe are baked separately. The sweetening process is done by adding syrup after the künefe is baked. Production Method: Antakya Künefe ingredient list: - 1 kg shredded phyllo dough - 750 g künefe cheese - 300 g butter - 1 liter syrup The characteristics of these ingredients are as follows: Shredded phyllo dough is made from wheat flour. Preparing shredded phyllo dough is a skillful process. Flour is emptied into a deep and wide container, and water is added while stirring. The stirring process is done by hand or with the help of a mixer. The consistency of the obtained flour should be such that it flows like a string from the tap of an apparatus called "cezve." Then, the flour mixture is placed in the "cezve" and poured onto a domed griddle with bottom heating. While the domed griddle is rotated around a circular axis, the flour is poured in a string from the center to the outer circle. Depending on the temperature of the griddle, drying occurs within 15-25 seconds. The dried shredded phyllo dough is gathered in a woolen cloth and placed on straw trays prepared in the region to cool. The thickness of the shredded phyllo dough varies between 1-2 mm. Künefe Cheese: The industrial and home production of fresh künefe cheese produced in Hatay province and its districts involve similar stages. The salty (chestnut) type is produced only on an industrial scale.