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    Home » Halawet el Jibn

    Halawet el Jibn

    16 August 2021 by Safana Leave a Comment

    حلاوة الجبن

    This Syrian delicacy is one of my all-time favourite desserts. Little parcels of semolina and cheese dough stuffed with qashta and drizzled with rose-scented sugar syrup – heavenly!

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    A serving dish filled with sweet cheese rolls.
    Close-up shot of sweet cheese rolls on a serving platter.

    Halawet el Jibn - Sweet Cheese Rolls

    Safana Zahili
    Little rolls of semolina and cheese dough stuffed with ashta and drizzled with rose-scented sugar syrup.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 35 minutes mins
    Course Dessert
    Cuisine Middle Eastern
    Servings 25
    Calories 184 kcal

    Ingredients
      

    Simple Syrup (Attar)

    • 2 cups water
    • 1 cup sugar
    • juice of ½ lemon
    • 1 tsp rose water

    Ashta (Clotted Cream)

    • 1 L whole milk
    • 500 ml whole milk
    • ½ cup whipping cream
    • ¼ cup white vinegar
    • 3 tablespoon cornstarch
    • 2 tablespoon flour
    • 2 tablespoon semolina fine
    • ½ teaspoon rose water
    • ½ tsp orange blossom water

    Cheese Dough

    • 1 cup semolina fine
    • 1½ cups water
    • ½ cup sugar
    • 400 g halloum mozarella or akawi cheese, shredded
    • ¼ cup orange blossom water

    Instructions
     

    • To make attar, bring sugar and water to a boil & simmer for 10 minutes. Add rose water & lemon juice and simmer for 1 minute. Set aside.

    Ashta (Clotted Cream)

    • To make ashta, bring 1L milk to a gentle simmer over medium heat, stirring occasionally so the milk doesn’t burn.
    • Turn off the heat and add vinegar. Continue stirring to encourage clotting. The curds will instantly begin to separate from the whey.
    • Using a slotted spoon, remove the curds and place into a bowl. Toss the whey.
    • In a small bowl, dissolve corn starch and flour in the remaining milk and cream. In the same pot, bring milk, cornstarch mixture and semolina to a simmer.
    • Turn off the heat and add flavoured waters. Stir well.
    • Fold curds into cream base. Set aside.

    Cheese Dough

    • In a saucepan, bring water and sugar to a boil.
    • Lower heat, add semolina bit by bit while whisking. Stir for 3-4 minutes. 
    • Turn heat to low. Add sugar and stir.
    • Add cheese and keep stirring using a wooden spoon. After around 10 minutes, cheese dough should be stretchy and stringy. Remove from heat and allow to cool slightly.
    • Place a plastic sheet on the counter and spread with a bit of orange blossom water.
    • Using half the dough, place on plastic sheet and flatten slightly. Add another plastic sheet on top and begin rolling the dough between the two sheets of plastic using a rolling pin.
    • Spoon a line of ashta in a straight line. Gently roll the dough over the ashta to form a log and slice the log from the rest of the dough. Cut each log into 4-5cm long rolls.
    • Serve with sugar syrup.

    Nutrition

    Sodium: 222mgCalcium: 234mgVitamin C: 1mgVitamin A: 167IUSugar: 15gFiber: 1gPotassium: 98mgCholesterol: 13mgCalories: 184kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 5gFat: 8gProtein: 7gCarbohydrates: 22gIron: 1mg
    Did you make this recipe?I'd love to know how it was!
    Tried this recipe?Mention @eaternallyfresh or tag #eaternallyfresh!

    حلاوة الجبن

    Safana Zahili
    No ratings yet
    اطبع الوصفة Pin Recipe
    الطبق Dessert
    المطبخ Middle Eastern
    الحصص 25
    جربتوا هالوصفة؟ Mention @eaternallyfresh

    More Syrian dessert recipes

    • Ghraybeh - Middle Eastern Shortbread Cookies
    • Simple Syrup / Atter
    • Arabic Ice Cream
    • Karawya/Meghli - Caraway Pudding
    « Mujaddara - Rice & Lentil Pilaf with Caramelized Onions
    Tatar Barak »

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