Halawet El Jibn

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Authorbaidoone
RatingDifficultyIntermediate

Halawet el-jibn (Arabic: حلاوة الجبن‎) is a Levantine Arabic dessert made of a Semolina and cheese dough, filled with cream. Its origin has been given as the city of Hama in Syria, though it is sometimes claimed to be the city of Homs, where it is considered a specialty.

Yields6 Servings
Prep Time45 minsCook Time10 minsTotal Time55 mins

 1 lb (500 grams) Akkawi cheese
 1 cup Fine semolina
 1 tsp Orange blossom water
Cream
 2 cups Water
 1 cup Powdered milk
 3 tbsp Flour
 1 cup Cream
 1 tsp Orange blossom water
Garnish
 Pistachios, crushed
 Rose petal jam (optional)

1

In a saucepan over a boiling water, put the cheese. Place the saucepan over medium heat. Using a wooden spoon stir the cheese until the water separates from it and becomes very soft.

2

Add the semolina and continue stirring until well combined and form a soft dough.

3

Add 1/2 cup of syrup, stirring until the syrup is mixed with cheese and semolina and form a dough that is stretchable and soft. Add more syrup if the dough is thick.

4

In a wide tray put a little syrup. Put the cheese paste on the syrup and start extending the dough until it is thin.

5

Using a sharp knife cut the dough into squares or according to the size you prefer.

6

Put a tablespoon of cream in the center of each box then roll the dough on the filling. Place the cheese rolls in a serving platter and then garnish with pistachios and rose petal jam.

Category,

Ingredients

 1 lb (500 grams) Akkawi cheese
 1 cup Fine semolina
 1 tsp Orange blossom water
Cream
 2 cups Water
 1 cup Powdered milk
 3 tbsp Flour
 1 cup Cream
 1 tsp Orange blossom water
Garnish
 Pistachios, crushed
 Rose petal jam (optional)

Directions

1

In a saucepan over a boiling water, put the cheese. Place the saucepan over medium heat. Using a wooden spoon stir the cheese until the water separates from it and becomes very soft.

2

Add the semolina and continue stirring until well combined and form a soft dough.

3

Add 1/2 cup of syrup, stirring until the syrup is mixed with cheese and semolina and form a dough that is stretchable and soft. Add more syrup if the dough is thick.

4

In a wide tray put a little syrup. Put the cheese paste on the syrup and start extending the dough until it is thin.

5

Using a sharp knife cut the dough into squares or according to the size you prefer.

6

Put a tablespoon of cream in the center of each box then roll the dough on the filling. Place the cheese rolls in a serving platter and then garnish with pistachios and rose petal jam.

Halawet El Jibn

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