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.

• 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.

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