Syrian Halawet el Jibn

Name: Syrian Halawet el Jibn
Prep time: PT45 minutes
Cook time: PT15 minutes
Total time: PT1 hour (plus chilling time)
Yield: 12
Cuisine: Syria
Ingredients: 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)

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.

準備時間45 minutes

調理時間15 minutes

合計時間1 hour (plus chilling time)

分量12

難易度Hard

オリジナル· Feb 8

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Syrian Halawet el Jibn - Syria traditional dish

🧂 材料

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)

👨‍🍳 作り方

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).

調理履歴を記録する

💡 プロのコツ

✓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.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

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.