์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
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.
๐ง ์ฌ๋ฃ
- 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)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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).
๐ก ์ ๋ฌธ๊ฐ ํ
- โWork quickly when making the dough as it can become difficult to handle if it cools too much.
- โUsing firm mozzarella is crucial for the right texture. Avoid the kind packed in water.
- โEnsure the syrup is completely cool before drizzling over the dessert.
- โThe chilling step is important for the rolls to hold their shape.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.