Overview » Culture » One of the Most Traditional Anatolian Delicacies to Add Flavour to Your Holiday: Künefe
One of the most special desserts in Turkish cuisine, künefe is a traditional delicacy that has carried the traces of different cultures throughout history. Originating in the Middle East, künefe has gained a unique identity in cities such as Hatay, Gaziantep and Mersin. This dessert, which has been on tables for centuries, was also frequently preferred in the Ottoman palace kitchen.
Today, künefe is enjoyed throughout Turkey, offering dessert lovers both a cultural heritage and a unique flavour.
The Preparation of Künefe: A Meticulously Crafted Art
The preparation of künefe becomes a work of art in the hands of a master. The basic ingredients are shredded phyllo dough, unsalted cheese, syrup, and butter.
👉Wire kadayif is spread over a tray greased with butter.
👉A generous amount of unsalted cheese is added on top.
👉It is covered with a second layer of wire kadayif.
👉It is cooked in a copper tray over low heat.
👉After being drenched in syrup, it is garnished with pistachios.
The result is a warm, crispy dessert with the lingering flavour of cheese, leaving an unforgettable taste on the palate.
The Flavour of Künefe: Where Sweetness Meets Serenity
The most distinctive feature of künefe is the perfect balance between sweet and savoury. The sweetness of the syrup combines with the light saltiness of the cheese to create a unique harmony in the mouth. Moreover, serving it piping hot adds a special charm to the dessert.
After a lovely day on holiday, eating a warm künefe by the sea or in your hotel’s restaurant brings peace to both your soul and body. That’s why künefe is not just a dessert but also a source of happiness.
Enjoying Künefe on Holiday in Antalya
The good news for dessert lovers is that it’s very easy to experience this unique flavour while on holiday in Antalya. Many restaurants and hotels in the city offer delicious künefe made by master chefs.
For those wondering, ‘Which are the best hotels in Antalya?’, let us say: Kilikya Palace in the Kemer region, with its rich menu of flavours, stands out for both its comfortable holiday facilities and its rich cuisine. At Kilikya Palace, you can also find traditional Turkish desserts.
Furthermore, for those seeking answers to the question, ‘Which hotels in Antalya are suitable for holidays?’, Kilikya Palace Hotel offers holiday days immersed in nature and the sea, with options catering to different tastes, such as rooms with sea views, all-inclusive concepts, and rich world cuisines.
Unforgettable Memories on Holiday with Künefe
While enjoying the sun, sea, and nature during your holiday in Antalya, crowning your dinner with a warm künefe is a unique experience. Especially when shared with loved ones, the sweet treat becomes part of beautiful memories.
For many holidaymakers, künefe is not just a flavour but also a symbol of peace and happiness during their holiday.
Holidays in Antalya and Künefe
A cultural heritage, künefe is one of Anatolia’s most special desserts, touching not only the palate but also the heart. While holidaying in Antalya, be sure to experience this unique dessert offered by luxury hotels.
For holidaymakers seeking answers to both ‘Which are Antalya’s best hotels?’ and ‘Which hotels are suitable for holidays in Antalya?’, our recommendation is this: make your holiday unforgettable by savouring künefe in Antalya hotels where comfort, tranquillity and gastronomic pleasure come together.
After a day by the sea, your holiday will be even more delicious with a warm künefe.
Antalya, which has hosted many civilisations from past to present as the shining pearl of the Mediterranean, has attracted the attention of people throughout history with its sea, mountains and fertile lands and has combined the traces of various cultures for thousands of years.
‘Attaleia’, founded by the order of King Attalos II of Pergamon and named after him, laid the foundations of today’s Antalya. Civilisations such as ancient Lycia, Pamphylia, Pisidia and Cilicia left their mark here, and their traditions, languages and cultures shaped the spirit of Antalya.
Antalya has been a cultural crossroads in every period of its history. This city bears the cultural traces of many great civilisations from the Hellenistic period to the Roman Empire, from Byzantium to the Seljuks and the Ottoman Empire. Ancient cities along the Lycian Way, Roman theatres and Byzantine churches reveal the multi-layered history of Antalya. As you walk through the narrow streets of Kaleiçi, you walk on stone paths paved by the Romans, watch the fine workmanship of Seljuk architecture, and watch the past from the windows of Ottoman houses.
Antalya’s cultural heritage is not limited to buildings. Folk dances, handicrafts and Mediterranean cuisine of the region are also part of this heritage. Antalya’s distinctive folkloric dances, local melodies and wedding traditions carry the influence of both Anatolian culture and Mediterranean breezes. From the citrus groves of Kumluca to the legend of Santa Claus in Demre, Antalya harbours a story in every corner.
In other words, it is possible to touch history in Antalya, feel the salty wind of the Mediterranean Sea and make a journey from ancient times to the present day. The fine workmanship and deep roots of history can be felt in every stone, street and tree of Antalya. This city is the meeting point of the modern world with the cultural heritage from ancient times and offers dozens of stories waiting to be told to every visitor.
Colour your holiday days with the historical culture of Antalya
Antalya is like an open-air museum bearing the traces of the ancient world; it hosts the heritage of a different civilisation in each corner. Ancient cities built on the shores of the Mediterranean Sea, at the foot of the mountains, carry the splendour and cultural depth of the civilisations that once lived here. The ancient cities in Antalya offer traces of many civilisations from Lycia to Pamphylia, from Pisidia to the Roman Empire.
Perge
Perge, one of the most important cities of the Pamphylia region, was founded in the 4th century BC. This ancient city became one of the most popular cultural centres of the Roman period and stood out as one of the most developed cities of its period. Perge’s stadium, theatre and colonnaded streets reflect the elegance of Roman architecture. Known for the cults of Athena and Artemis, Perge has been a centre of deep spiritual attraction not only for its architecture but also for the temples dedicated to its goddesses. The city is about 90 km from Kemer-Göynük, about 1 hour and 20 minutes by car. This ancient city, which is close to the centre of Antalya, is located in the east direction.
Aspendos
It is famous for having one of the best preserved ancient theatres in history. Built during the reign of the Roman Emperor Marcus Aurelius, this theatre still hosts concerts and shows today, bringing together the past and the present. It is known that the city dates back to the 10th century BC and was an important stop on trade routes. The architectural splendour of Aspendos is revealed with its aqueducts and magnificent theatre, which can be considered the pinnacle of Roman engineering. The city, which is about 100 km from Kemer-Göynük, can take about 1 hour and 40 minutes by car. Aspendos is located within the borders of Serik district.
Phaselis
Phaselis, known as the sea trade and harbour city of the Lycian region, was founded in the 7th century BC. Thanks to sea trade, it has both enriched and become a cultural centre. The three harbours of Phaselis, as the city’s gateways to the Mediterranean, made it a centre of trade in the past and maintained its existence during the Roman Empire. Ancient harbour ruins, baths and agoras in the city take visitors on a journey through the waters of the past. The city, which is about 23 km from Kemer-Göynük, is about 30 minutes away by car. Phaselis can be easily reached from Kemer.
Olympos
Olympos is a mysterious ancient city where mythology and pirate stories are intertwined. This ancient city of Lycia is located right next to the Yanartaş, dedicated to the god Hephaistos. Olympos, famous for its natural beauty and mystical atmosphere, has been famous throughout history, especially as a refuge for pirates. While the traces of pirates are still felt in the ruins, the Temple of Apollo and the necropolis ruins bear the traces of the spiritual life in ancient times. The city, which is about 40 km from Kemer-Göynük, can take about 50 minutes by car. Olympos is located west of Kemer.
Termessos
Termessos, known as a unique city built on the peaks of Antalya, is located 1000 metres above sea level. The Pisidian city is like a natural fortress. Termessos is famous as the city that Alexander the Great could not conquer, and since ancient times it has been seen as a distinctive symbol of independence. Its theatre is in charming harmony with the mountain landscape surrounding the city. Termessos, which makes visitors feel the splendour and freedom of the heights, carries the resistance story of the past to the present. The city, which is about 80 km from Kemer-Göynük, takes about 1 hour and 30 minutes by car. Termessos is located on the western side of the mountainous region of Antalya.
Myra
Myra is a Lycian city famous for its rock tombs. With its tombs carved into high rocks, it reveals the beliefs of Lycian culture about life after death. It is also thought that St Nicholas, known as Santa Claus, lived in this city and was buried here. In this respect, Myra maintains its importance both religiously and culturally. The city is approximately 105 km from Kemer-Göynük; It can take about 2 hours by car. Myra, located in Demre district, is located west of Kemer.
These ancient cities of Antalya keep alive the legacy of thousands of years of history. Each of them is a silent narrator that carries the beliefs, art and life of past civilisations to the present day. As you wander through these ancient cities, you touch not only the stones but also the spirit of the past and the deep blue of the Mediterranean Sea.
Breakfast is considered one of the first and most important meals of the day and is celebrated in unique ways in different cultures around the world. The breakfast culture of each country is a reflection of the local cuisine, climate and lifestyle. Breakfast, which has been a centuries-old eating and drinking culture, has changed with the changing times in every community.
After World War II, with the increase in the number of factory workers, the increasing urban population caused a change in breakfast culture. As a result of long working hours, the energy deficit to be taken daily has increased, so the varieties consumed at breakfast have also increased.
The importance of breakfast worldwide has increased day by day. People who have breakfast every day have both a healthy body and a pleasant social activity with their close environment.
Starting the Day with Energy: Breakfast fills the stomach after an overnight fast and boosts the body’s energy levels. It is especially important for providing the energy needed throughout the day after a long period without eating. A balanced breakfast helps maintain alertness and improve concentration.
Speeds Up Metabolism: Breakfast boosts metabolism, allowing the body to burn more calories throughout the day. Therefore, skipping breakfast is generally not recommended for a healthy lifestyle.
A Cultural Routine: Breakfast is seen as a social event in many cultures. It is common for families or friends to gather for long and enjoyable breakfasts, especially on weekends.
A well-planned breakfast contains protein, fibre, healthy fats and carbohydrates. These nutrients provide most of the vitamins and minerals the body needs. Eggs, whole grain products, dairy products, vegetables and fruits are indispensable parts of breakfast. Eating breakfast is one of the cornerstones of a healthy lifestyle. It helps to regulate blood sugar levels, increase the ability to focus and provide a feeling of satiety for a long time.
Turkey’s Secret to a Happy Start to the Day; Mixed (Serpme) Breakfast!
In the hustle and bustle of daily life, having a regular breakfast provides a sense of routine and security. Starting the day with a structured meal can lead to feeling better psychologically. Breakfast is seen as a way to begin the day positively. The taste of delicious foods, along with fresh coffee or tea, brings a sense of peace, positively affecting one’s mood. A slow and enjoyable breakfast helps people feel more content and at ease.
The term “kahvaltı” in Turkish, which means breakfast, originated during the Ottoman era. It was used to describe snacks consumed before drinking coffee in the morning, combining the words for coffee (“kahve”) and under/before (“altı”). Thus, “kahve altı” referred to “before coffee.”
Breakfast has been an integral part of Turkish cuisine for centuries, serving as an opportunity for families to start their day together. Across Turkey, certain staple ingredients form the basic foundation of breakfast, reflecting local traditions. Breakfast tables also provide an opportunity to showcase local products. Organic honey, homemade jams, local cheeses, and fresh bread are offered, promoting these goods and providing economic benefits.
In Turkey, the mixed style of breakfast is particularly popular. It is usually enjoyed over prolonged periods, especially on weekends, encouraging hospitality, sharing, and extended conversations.
The word “mixed” signifies the scattering or spreading of a wide variety of dishes across the breakfast table. This style of serving involves offering numerous small portions of different foods, allowing everyone to choose according to their taste preferences.
Generally, cheese types (white cheese, cheddar cheese, tulum cheese), olive types (black, green, spicy), fresh vegetables (tomato, cucumber, pepper), honey, clotted cream, jam types, butter, various delicatessen products (sucuk, pastrami) and eggs (Menemen, fried eggs, omelettes), pastries, bagels, pastries and fresh bread varieties are available. While the honey-cream duo is a very popular choice for dessert, chocolate paste or fruit jams are also frequently served.
Tea is an indispensable part of the mixed breakfast, served continuously in small, tulip-shaped glasses. When the tea runs out, a fresh pot is promptly brewed, facilitating prolonged sitting and chatting.
Mixed Breakfast is a social event where families, friends, or large groups gather to enjoy a leisurely time together. Especially during weekends and holidays, it becomes a long, conversation-filled affair. In rural areas or villages, such breakfasts offer distinct flavors through the use of natural products like village butter, homemade jams, village bread, and organic eggs.
Mixed Breakfast Shows Richness and Diversity According to Regions of Turkey!
Each region brings its own local products and cuisine to the breakfast table, which increases the richness of the mixed breakfast. Here are the characteristics of mixed breakfasts served in various regions of Turkey:
Aegean Region
Olives and Olive Oil: Indispensable for Aegean breakfasts are olive varieties and appetisers with olive oil. Green and black olives, olive oil flavoured with thyme, fresh vegetables such as tomatoes and cucumbers are always present on the table.
Herbed Cheeses and Herbs: Local tulum cheese and curd cheese, as well as the famous herbs of the Aegean region (radicchio, rocket, nettle) are on the breakfast table.
Homemade Jams and Honey: Homemade jams and honey also have an important place in Aegean cuisine. Especially jams made from fruits such as tangerines, figs and grapes are highly preferred.
Warm Aegean Bread and Bagels: Warm breads, bagels and buns with plenty of sesame seeds accompany breakfast.
Black Sea Region
Mıhlama (Kuymak): The most famous flavour of the Black Sea mixed breakfasts, mihlama is prepared with melted cheese, butter and corn flour. This dish, full of warm and stretching cheeses, is especially warming on cold days.
Butter and Cheese Types: Local butter, local cheese varieties such as minzi (cottage cheese) and kolot cheese are indispensable for breakfast.
Corn Bread and Fresh Pita: Corn bread is frequently included in Black Sea breakfasts. Warm pita bread is also served with it.
Roasting with Egg: Roasted meat mixed with egg is especially rich in protein.
Eastern Anatolia Region
Kavut and Tandır Bread: In Eastern Anatolia, foods made with roasted wheat flour called kavut and bread varieties baked in tandoor are frequently seen at breakfast.
Cheese Types: Special cheeses such as Erzincan tulum and Kars gruyere stand out on the table. These cheeses are very famous due to the cold climate and animal husbandry culture of the region.
Cream and Honey: Natural highland honey and homemade clotted cream are among the sweet flavours of breakfast in this region.
Pastrami and Sucuk: Breakfasts in this vast geography stretching from Erzurum to Kayseri are enriched with quality sausages and pastrami.
Southeastern Anatolia Region
Katmer and Pastry Types: Katmer, pancakes and various pastries stand out in Southeastern breakfasts. Especially antep katmer is prepared with clotted cream, pistachio and sherbet and served as a sweet breakfast.
Menengiç Coffee and Tea: Menengiç coffee, one of the special drinks of the region, is served with breakfast. Of course, tea is also a must.
Acuka and Zahter: Spicy and paste flavours such as acuka (a paste with walnuts and peppers) and zahter (a type of thyme) add a different taste to breakfast.
Cheese and Olive Varieties: Curd cheeses, tulum cheese and local olive varieties are frequently found in the mixed breakfasts of Southeastern Anatolia.
Mediterranean Region
Olive Varieties and Olive Oil: Thanks to the fertile soils of the Mediterranean, olive varieties and high quality olive oils are widely used for breakfast.
Greens and Fresh Vegetables: Fresh greens such as tomatoes, cucumbers, peppers, mint and parsley are a colourful and healthy part of the table.
Cheese Pies and Pancakes: Yufka bread, cheese pies and pancakes are frequently included in Mediterranean breakfast.
Citrus Jams: Jams made from citrus fruits such as orange, tangerine and lemon form the sweet side of breakfast.
Central Anatolia Region
Pastrami and Sucuk: Kayseri’s famous pastrami and sausage have an important place in the mixed breakfasts of Central Anatolia. It is usually served with egg.
Cream and Honey: Fresh clotted cream, natural honey and molasses varieties are frequently found on breakfast tables in this region.
Village Cheese and Tulum Cheese: Local cheese varieties are served with fresh bread and pita bread.
Bread Types: Local bread types such as phyllo bread, flatbread and tandoori bread stand out in Central Anatolian breakfasts.
Marmara Region
Delicatessen Products: Breakfast tables in Istanbul, Edirne and other Marmara provinces are usually full of delicatessen products. Varieties such as salami, sausage, bacon are frequently found.
Various Cheeses: Various cheeses such as feta cheese, cheddar cheese, cream cheese take place on breakfast tables in the Marmara region.
Fresh Bread and Bagels: Different types of bread such as Istanbul bagel, rye bread and baguette are also served on the tables.
Homemade Jams: Jam varieties from different regions of Marmara add flavour to the breakfast.
Mixed breakfast is a culture enriched with local flavours all around Turkey. Each region brings its own local products and traditions to these tables, making breakfast not only a meal but also a cultural experience.
