Mediterranean Turkish Brunch Delight: Succulent Künefe and Eggs Menemen Recipe

Allergens

Dairy, Eggs, Wheat

Ingredients

• 200g Künefe pastry dough 1 cup chopped walnuts 4 cups diced tomatoes 4 large eggs 2 medium onions, finely chopped 2 green bell peppers, diced 2 red bell peppers, diced 1/2 cup olive oil 250g Kashar cheese, grated Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Unroll the Künefe pastry dough onto a baking sheet lined with parchment paper.
3. Brush the dough evenly with 2 tablespoons of olive oil, then sprinkle with half of the chopped walnuts and half of the grated Kashar cheese.
4. Roll up the dough tightly, creating a spiral shape, and place it seam side down on the baking sheet.
5. Bake in the preheated oven for 15 20 minutes or until golden brown. Remove from the oven and set aside.
6. In a large skillet, heat the remaining olive oil over medium heat. Add the onions and cook until translucent.
7. Add the diced bell peppers and cook until softened, about 5 minutes.
8. Stir in the tomatoes, salt, and pepper to taste. Cook for another 5 minutes, or until the tomatoes have released their juices and slightly thickened.
9. In a separate pan, fry the eggs to your preferred level of doneness.
10. To serve, place a slice of Künefe on each plate, top with Eggs Menemen, and garnish with the remaining walnuts and grated cheese.

Chef’s Insight

To enhance the aroma and flavor, use freshly ground walnuts for added fragrance.

Notes

This recipe makes a delightful brunch dish that can be enjoyed at any time of day.