Dinç then placed lumps of Hatay cheese on top of the cooled tel kadayıfs and pressed another layer of the crunchy dough on top. He then turned over the künefe, revealing its bottom layer, which was golden and shiny from the now caramelised eze, and transferred it to a new tray and put it back on the stove.
"I believe others who left the city [after the earthquakes] will make our künefe even more popular in other cities," he said while waiting for the other side of the künefe to cook. "Maybe this is an opportunity for our künefe to spread [throughout] Turkey. As the ones who stayed, we can always train new ones to continue the tradition."