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Syrian Halawet el Jibn
Sweet Cheese Rolls
Halawet el Jibn are delicate, sweet cheese and semolina rolls filled with clotted cream (Ashta) or mascarpone, drenched in a rose or orange blossom scented syrup, and garnished with pistachios. This dessert is a beloved Syrian specialty, known for its unique texture and fragrant sweetness.
🧂 Ainekset
- 1.5 cups Water(divided)
- 2.5 cups Sugar(divided)
- 7 oz Fine semolina(approx. 200g)
- 10.5 oz Mozzarella cheese(grated (firm type, not in water))
- 2 tbsp Rose water or Orange blossom water(divided)
- 14 oz Ashta (clotted cream) or Mascarpone cheese(approx. 400g, for filling)
- 2.5 oz Honey(approx. 75g (for syrup))
- 2 oz Pistachios(ground, for garnish)
- optional Rose petal jam(for garnish)
👨🍳 Ohjeet
- 1
Prepare the syrup: In a small saucepan, combine 1/2 cup water, 1/2 cup sugar, and honey. Bring to a gentle boil, simmer for 1 minute, then remove from heat. Stir in 1 tablespoon of rose water or orange blossom water. Let cool completely.
- 2
Prepare the casing dough: In a wide, thick-bottomed pot, combine 1 cup water and 1 cup sugar. Heat over medium-high heat, stirring until sugar dissolves. Bring to a boil.
- 3
Working quickly, reduce heat to low. Add the fine semolina, stirring constantly until it slightly thickens (just a few seconds). Immediately add the grated mozzarella cheese and 1 tablespoon of rose water or orange blossom water. Stir vigorously until the cheese melts and the mixture comes together into a homogenous mass. This requires some effort.
- 4
Transfer the dough to a surface lightly dusted with powdered sugar or cornstarch to prevent sticking. Place a sheet of cling film over it and roll it out thinly (about 1/8 inch thick). Remove the top layer of cling film.
- 5
Prepare the filling: If using Ashta, ensure it's well-drained. If using mascarpone, it's ready to use. You can mix in 1 tablespoon of icing sugar if desired.
- 6
Pipe or spread the filling along one edge of the rolled-out dough, about 2 cm (4/5 inch) from the edge.
- 7
Using the cling film to help, carefully roll the dough tightly around the filling to form a log. Press the seam to seal. Repeat with the remaining dough and filling.
- 8
Wrap the logs tightly in cling film and refrigerate for at least 1 hour to firm up.
- 9
To serve, unwrap the logs and cut them into bite-sized pieces. Arrange on a serving platter. Drizzle generously with the cooled syrup. Garnish with ground pistachios and rose petal jam (if using).
💡 Ammattilaisvinkit
- ✓Work quickly when making the dough as it can become difficult to handle if it cools too much.
- ✓Using firm mozzarella is crucial for the right texture. Avoid the kind packed in water.
- ✓Ensure the syrup is completely cool before drizzling over the dessert.
- ✓The chilling step is important for the rolls to hold their shape.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Use akkawi cheese if available for a more authentic flavor.
- Experiment with different flavorings for the syrup, such as vanilla or cardamom.
- For a richer filling, you can make a homemade Ashta.