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Turkish Potato Kunafa

Turkish Style Hash Brown – Savory Potato Kunafa is a recipe that I come up with to have a potato with cheese layer in the middle. With the outer coating, I made it look like a kunafa dessert so I gave this name to the dish.

Potato Kunafa is a kind of Turkish style hash brown or rosti that potato lovers like me would love. It goes well at any time of the day, especially in breakfast and since we are in Ramadan for suhoor and of course with a glass of Turkish Tea.

Potato Kunefe In a Pan

Ingredients For Potato Kunafa:

  • 6 medium-size potatoes (halfway cooked, peeled and grated on the large size)
  • 1 egg yolk
  • 2-3 tbsp olive oil
  • 1/2 tsp each salt, red pepper flakes, and ground black pepper (i said 1 teaspoon in the video (sorry) but our teaspoon are very small so in a universal size, it is about 1/2 tsp )
  • about 1 cup or more feta cheese of mix of feta and kashar or mozzarella
  • 1-2 tbsp cornmeal vermicelli to sprinkle (optional)
  • more oil to cook

How To Make Turkish Style Hashbrown Potato Kunefe:

  1. First halfway cook 6 medium-size potatoes. Just check with a knife, it should be still a bit hard. Drain the water, don’t let them stay in the water, or they can soak the water.
  2. After you can handle it peel of the skin. With a large side of a grater, grate the potatoes in a big bowl. Add the egg yolk, salt, red pepper flakes, and ground black pepper.
  3. Add cornmeal, first 1 tbsp along with olive oil, and mix it. It will begin to stick together. Check the consistency, if it is still soggy you can add more cornmeal or if it is dry add a bit more olive oil until when you work with a piece after dipping your hand to water, it comes together. (little bit sticky is ok and better)
  4. In a medium-size nonstick pan drizzle olive oil and sprinkle vermicelli pasta or kataifi dough can be used as it is in the kunefe dessert.
  5. Place a layer of potato mixture and press it tightly. Sprinkle a good amount of cheese layer. I used a mix of white cheese and kashar cheese (like mozzarella). Top the cheese mixture with another layer of potatoes. Drizzle extra olive oil and sprinkle with vermicelli pasta if using.
  6. Cook the potato kunefe in medium heat until both sides are golden in color. You can turn it over with a flat plate that fits inside the pan. I sprinkled chopped pumpkin seeds to imitate the look of pistachio nuts over kunefe dessert after transferring to a serving plate.
  7. Enjoy your savory hashbrown like potato kunefe with a glass of Turkish tea of with some seasons salad or with a meat as a side dish.

If you have leftover potato mixture turn them into patties and fry next day, yummy! You can also freeze it after shaping and use whenever you need as a side dish and enjoy!

You might be interested in:

Potato Pan Pizza 🍕 in 10 minutes (So easy to make) https://www.youtube.com/watch?v=5indUyZ7mhg

Bazlama Flat Bread With Mineral Soda https://www.youtube.com/watch?v=186asEHB2BE

Turkish Tea Menu For My Family 6 Recipes For Lunch And Timely Preparations: https://www.youtube.com/watch?v=0aM6dPvX7A0

TURKISH STREET FOOD SIMIT: https://www.youtube.com/watch?v=Rcn7xAr5n0w

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