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Savory Potato Kunafa

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This Savory Potato Kunafa Recipe is a twist to the traditional Turkish sweet dish. Instead of phyllo pastry, rose water and dry fruits, this one is made with potatoes and cheese! It is like a big hash brown, hence this recipe is popularly also known as “Turkish Hash Browns”. It is very simple to make and you are going to fall in love with the end result!

You can either make one whole big batch like I am making or you can make it in small pieces.

Here’s what you need:
  • 6 to 8 boiled potatoes
  • 1 egg yolk (or 3 to 4 tbsp of fresh cream) for binding (optional)
  • Salt
  • Red Paprika Powder
  • Black Pepper Powder
  • 3 to 4 tbsp of cornmeal
  • 3 to 4 tbsp of olive oil
  • ½ cup of Turkish Kashar Cheese (or Mozzarella or any cheese you have available)
  • ¾-1 of Greek Feta Cheese (or paneer or ricotta)
  • ½- ¾ of breadcrumbs (optional)

Note:

  • You can make this in a non-stick pan or in a regular one as I did. If you’re using a nonstick pan, you can start and finish the Kunafa in this same pan but if, like, me you have used a normal saucepan, then you may want to finish it off in the oven as I did.
  • You can very easily make small versions of this instead of one big Kunafa like I did.
How to make it:
  • Boil and cool the potatoes. Peel them and mash or grate them.

Note: Make sure that the potatoes are not over boiled meaning they do not absorb too much water while boiling. They will be cooked for a very long time later so it’s okay even if you feel they are just a tad under.

  • Add in the seasonings and gram flour or cornmeal to these as required or till you feel they are binding well.
  • Traditionally, an egg yolk or two are added to this mixture to give better binding but you can use a few tablespoons of cream instead.
  • Now, heat some olive oil (you can use any oil of your choice but traditionally the recipe calls for olive oil) in a saucepan and lay a layer of mashed potatoes such that there are no gaps in it and it forms a seamless base.
  • Lower the heat and let this cook for a couple of minutes.
  • Then spread a layer of the crumbled Paneer or Ricotta or Greek Feta cheese over the potato layer leaving some border.
  • Now add a layer of Turkish Kashar or Mozarella over this.
  • Finally, it’s time to cover it up with rest of the mashed potatoes completely and seal it up from all sides securely.
  • Cover and cook for a 6 to 8 minutes or until the base is golden and cooked, and you can flip it up.
  • Now you can either flip it over and cook the other side also in the same pan for 3 to 4 minutes or like me, you can now transfer this Kunafa in a non-stick ovenproof tray and bake it 180° C for about 15 minutes or till it’s a lovely golden all over.
  • Serve it hot!

If you loved this recipe, don’t forget to comment below and tell me! Also, if you try it out, do share your experiences and pictures with me on Instagram (@anjalisbakeaffair)

Shop on Amazon: Here are some products that can help you in the kitchen while making this recipe
  1. Cream: https://amzn.to/3481mRE
  2. Paprika Powder: https://amzn.to/2I0ClPu
  3. Cornmeal: https://amzn.to/383Aepp

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Kunafa

Recipe by Anjali GiriCuisine: Turkish

Ingredients

  • 6 to 8 boiled potatoes

  • 1 egg yolk (or 3 to 4 tbsp of fresh cream) for binding (optional)

  • Salt

  • Red Paprika Powder

  • Black Pepper Powder

  • 3 to 4 tbsp of cornmeal

  • 3 to 4 tbsp of olive oil

  • ½ cup of Turkish Kashar Cheese (or Mozzarella or any cheese you have available)

  • ¾-1 of Greek Feta Cheese (or paneer or ricotta)

  • ½- ¾ of breadcrumbs (optional)

Directions

  • Boil and cool the potatoes. Peel them and mash or grate them.
  • Add in the seasonings and gram flour or cornmeal to these as required or till you feel they are binding well.
  • Traditionally, an egg yolk or two are added to this mixture to give better binding but you can use a few tablespoons of cream instead.
  • Now, heat some olive oil in a saucepan and lay a layer of mashed potatoes such that there are no gaps in it and it forms a seamless base.
  • Lower the heat and let this cook for a couple of minutes.
  • Then spread a layer of the crumbled Paneer or Ricotta or Greek Feta cheese over the potato layer leaving some border.
  • Now add a layer of Turkish Kashar or Mozarella over this.
  • Finally, it’s time to cover it up with rest of the mashed potatoes completely and seal it up from all sides securely.
  • Cover and cook for a 6 to 8 minutes or until the base is golden and cooked, and you can flip it up.
  • Now you can either flip it over and cook the other side also in the same pan for 3 to 4 minutes or like me, you can now transfer this Kunafa in a non-stick ovenproof tray and bake it 180° C for about 15 minutes or till it’s a lovely golden all over.
  • Serve it hot!

Recipe Video

Notes

  • Make sure that the potatoes are not over boiled meaning they do not absorb too much water while boiling. They will be cooked for a very long time later so it’s okay even if you feel they are just a tad under.
  • You can make this in a non-stick pan or in a regular one as I did. If you’re using a nonstick pan, you can start and finish the Kunafa in this same pan but if, like, me you have used a normal saucepan, then you may want to finish it off in the oven as I did.
  • You can very easily make small versions of this instead of one big Kunafa like I did.

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