In this episode of I've Been Cooking, we explore the decadent world of Knefeh, a beloved Levantine dessert that’s crisp on the outside, creamy on the inside, and soaked in a floral, syrupy glaze. Often enjoyed warm for breakfast or as a celebratory dessert, Knefeh brings together textures and flavors that feel luxurious with every bite. Join us as we break down the semolina crust, creamy cheese filling, and the secret to nailing the perfect syrup with rose and orange blossom water.
What You’ll Learn in This Episode:- The origin of Knefeh and its cultural significance across the Levant
- How to achieve the perfect balance of textures—crispy crust, silky filling, and just the right amount of syrup
- Tips on substitutions, crust crispiness, and how to avoid common pitfalls
Want to try it at home? Read the full recipe here and recreate this iconic Middle Eastern dessert in your own kitchen.
You can also browse more delicious recipes or dive into other culinary stories and techniques in our article library.
Stay Connected with Us:Love the show? Subscribe to the podcast, leave a review, and share your Knefeh creations by tagging us!
Get More with the App:Download our free app on the App Store to save recipes, set cooking timers, and follow along step-by-step. Get the app here.
Join our Discord community for real-time cooking help, flavor swaps, and more foodie fun.
Thanks for tuning in—and happy cooking!
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