Halawet el Jibn
A delightful Middle Eastern sweet made from a soft, stretchy semolina and cheese dough, filled with clotted cream (Ishta) and drizzled with sweet syrup. It's a popular dessert known for its unique texture and delicate flavor.
🧂 Ingredients
- 1.5 cups Water(for the dough)
- 0.75 cup Sugar(for the dough)
- 1 cup Fine semolina(for the dough)
- 1 lb Sweet cheese(such as mozzarella, finely shredded)
- 1 tbsp Rose water(for the dough)
- 1 tbsp Orange blossom water(for the dough)
- 2 cups Heavy cream(for the Ishta filling)
- 1 cup Half and half or whole milk(for the Ishta filling)
- 5 tbsp Cornstarch(for the Ishta filling)
- 2.5 tbsp Flour(for the Ishta filling)
- 1 6 oz can Ishta cream (clotted cream)(optional, for extra richness in filling)
- 3 cups Sugar(for the syrup)
- 2 cups Water(for the syrup)
- 1 tbsp Lemon juice(for the syrup)
- 0.25 cup Pistachios(ground, for garnish)
👨🍳 Instructions
- 1
Prepare the syrup: In a saucepan, combine 3 cups sugar, 2 cups water, and 1 tbsp lemon juice. Bring to a gentle boil, stirring until sugar dissolves. Simmer for 10 minutes. Stir in 1 tbsp rose water and 1 tbsp orange blossom water. Set aside to cool completely.
- 2
Prepare the Ishta filling: In a saucepan, whisk together 2 cups heavy cream, 1 cup milk, 5 tbsp cornstarch, and 2.5 tbsp flour until smooth. Heat over medium heat, whisking continuously, until thickened. Stir in optional Ishta cream. Pour into a dish, cover with plastic wrap touching the surface, and refrigerate until completely cool.
- 3
Make the dough: In a non-stick saucepan, combine 1.5 cups water, 0.75 cup sugar, and 1 tbsp rose water and 1 tbsp orange blossom water. Heat until sugar dissolves. Add 1 cup fine semolina and stir constantly until slightly thickened.
- 4
Add the shredded sweet cheese (like mozzarella) to the semolina mixture. Stir well over medium-low heat until the cheese melts and the mixture forms a soft, cohesive dough.
- 5
Allow the dough to cool slightly until warm enough to handle. Spread a piece of plastic wrap on your work surface. Scoop about 3/4 cup of the dough onto the plastic wrap.
- 6
Cover with another piece of plastic wrap and roll the dough out thinly into a rectangular shape. Remove the top layer of plastic wrap.
- 7
Spread about 3 tbsp of the chilled Ishta filling along one edge of the dough. Tightly roll the dough over the filling using the plastic wrap to help. Refrigerate the rolls for at least 1 hour, or until firm.
- 8
Once chilled, slice the rolls into bite-sized pieces. Drizzle generously with the cooled syrup and sprinkle with ground pistachios before serving.
💡 Pro Tips
- ✓Use a good quality, low-salt sweet cheese like mozzarella for the best texture.
- ✓Ensure the syrup is completely cool before drizzling.
- ✓Work with the dough while it's still warm but manageable.
🔄 Variations
- Some recipes use Akkawi or Majdoola cheese for a more traditional flavor, but they require soaking to reduce saltiness.
- Add a pinch of ground mastic to the Ishta filling for an authentic flavor.