I love treating myself to the flavors of Middle Eastern cuisine, and one of my favorite dessert recipes is the halawet el jibn recipe. This sweet cheese roll, filled with creamy ashta and topped with fragrant syrups, is a must-try for anyone wanting to expand their culinary horizons. The best part is, that it’s surprisingly simple to make with just a few ingredients like sugar, water, mozzarella cheese, fine semolina, rose water, and orange blossom water.
Origins of Halawet El Jibn
Halawet el jibn is a dessert that has roots in the Levant region. This sweet treat combines cheese, typically akawi or mozzarella, with various ingredients to create a unique flavor and texture.
Many traditional recipes involve:
- Cheese: The primary ingredient that gives the dish its character.
- Semolina: Used to create the dough for the outer layer.
- Sweet Syrup: Usually made with sugar and flavored with rose or orange blossom water.
Halawet el jibn has evolved, incorporating different ingredients and techniques. Each region puts its spin on the recipe, showcasing local flavors and preferences.
I like how something as simple as a sweet cheese dessert can carry such rich history and emotion.
Ingredients
Syrup:
- 2 cups of granulated sugar
- 1 cup of water
- 1/2 tsp of lemon juice
- 3/4 tsp of orange blossom water
- 3/4 tsp of rose water
Sweet cheese rolls:
- 1 1/2 cups of water
- 3/4 cup of sugar
- 1 cup of fine semolina
- 2 cups of shredded mozzarella cheese
- 1 tbsp of rose water
- 1 tbsp of orange blossom water
Filling the rolls:
- 400g store-bought fresh ashta (or homemade)
Garnish:
- Ground pistachios
- Rose petal jam (optional)
How To Make a Halawet El Jibn Recipe?
Sugar Syrup (Ater) Preparation:
- Commence by combining granulated sugar, water, and a squeeze of fresh lemon juice in a small saucepan.
- Position the saucepan over medium-high heat, bringing the mixture to a vigorous rolling boil.
- Immediately reduce the heat to low, allowing the syrup to simmer for a precise duration of 10 minutes, utilizing a timer to ensure accuracy.
- Observe the syrup’s consistency; it should thicken slightly, achieving a viscosity akin to pancake syrup. Prolonged simmering will yield an undesirable candy-like consistency.
- Incorporate orange blossom and rose water, gently stirring to integrate the aromatic essences.
- Transfer the prepared syrup to a serving bowl, permitting it to cool to ambient temperature.
Cheese Rolls (halawet el Jibn) Assembly:
- Initiate the dough preparation by heating water and granulated sugar in a saucepan over medium-high heat, stirring intermittently until the sugar is fully dissolved.
- Bring the solution to a boil, then introduce fine semolina, continuously stirring with a spatula until the mixture is thoroughly combined and exhibits a slight thickening, approximately 30 seconds.
- Reduce the heat to medium, then introduce cheese and rose water, stirring until the cheese melts and a soft, cohesive dough is formed. Allow the dough to cool briefly until it is warm to the touch.
- Divide the dough into two equal portions; reserve one portion, covering it to prevent drying.
- Turn out the working dough onto a sheet of plastic wrap and overlay it with another sheet. Roll the dough into a 9×13-inch rectangle.
- Remove the top plastic wrap and trim the irregular edges to create a clean, rectangular shape.
- Fill a piping bag with ashta, snipping a 1-inch opening. Alternatively, spoon the eshta onto the dough, leaving a 1-inch border.
- Roll the dough over the ashta with the bottom plastic wrap, forming a thin log.
- Slice the log from the remaining dough, repeating to create three logs.
- For enhanced precision, freeze the logs for 15 minutes to firm them.
- Cut the logs into 1 3/4-inch segments, yielding 30-32 pieces.
- Repeat the process with the remaining dough portion.
- Arrange the rolls on a serving platter, garnishing each with ground pistachios and rose petal jam.
- Serve alongside the sugar syrup, drizzling each piece before consumption.
Nutritional Information
Here’s a quick look at the approximate nutritional information per serving (about 2 pieces):
| Nutrient | Amount |
|---|---|
| Calories | 227 kcal |
| Protein | 4 g |
| Carbohydrates | 44 g |
| Cholesterol | 12 mg |
| Fat | 3 g |
| Sugars | 36 g |
| Sodium | 102 mg |
| Dietary Fiber | 0.42 g |
Serving Suggestions
Presentation Ideas
For the presentation, I chose a platter that showcases the halawet el jibn’s texture and color. A decorative serving plate enhances the visual appeal. I often sprinkle pistachios on top to make it more crunchy.
Using small, individual portions can make the dessert feel more special. I like to cut it into squares or serve it in small bowls. Drizzling rose water or orange blossom water on top adds an aromatic touch that invites curiosity.
Lastly, garnishing with fresh mint leaves adds a vibrant touch. This simple addition elevates the dish and provides a refreshing contrast to the sweet flavors.
Accompaniments
Accompaniments can truly elevate halawet el jibn. I often serve it with a side of fresh fruit, such as berries or citrus slices, to add a burst of freshness. These fruits balance the richness of the dessert.
I also enjoy pairing it with Arabic coffee or mint tea. The subtle bitterness of coffee complements the sweet flavors beautifully, while mint tea offers a refreshing option.
Tips for Perfect Halawet El Jibn
- Choose the Right Cheese: I prefer using a mix of mozzarella and ricotta for the perfect texture. This combination gives the dessert a creamy consistency while still allowing it to hold its shape.
- Monitor the Heat: When cooking the mixture, keep the heat low. This prevents the cheese from burning, leading to a smooth and silky result.
- Be Patient with Kneading: After cooking, kneading the dough is essential. I knead it until it becomes pliable, which ensures a better final texture.
- Preparing the Syrup: Make a simple syrup using sugar and water. I find adding a splash of lemon juice balances the sweetness perfectly.
- Serve Warm: Enjoying halawet el jibn warm enhances its flavors. I recommend serving it fresh for the best experience.
Storing and Preservation
To keep halawet el jibn fresh, I recommend placing it in an airtight container. This helps prevent any unwanted moisture or odors from affecting the dessert.
I prefer to refrigerate the halawet el jibn if I plan to keep it for more than a day. It usually remains good for about 3 to 5 days in the fridge.
If I have a large batch, freezing works well too. I wrap individual pieces in plastic wrap and then place them in a freezer-safe bag. They can last for up to two months in the freezer.
When I want to enjoy some, I simply take out the desired amount and let it thaw in the fridge overnight. This preserves the texture and flavor quite nicely.
Here’s a quick storage checklist:
- Airtight container for short-term storage.
- Refrigeration for 3-5 days.
- Freezing for longer preservation (up to 2 months).
- Thaw in the fridge before serving.
Conclusion
Making halawet el jibn is a great experience. The process is simple and rewarding, combining basic ingredients to create something special.
I love using fresh cheese and semolina for the perfect texture. The sweet syrup adds a lovely touch that enhances each bite.
Sharing this dessert with friends and family makes it even more enjoyable. Its richness and flavor are sure to impress everyone at the table.
I encourage you to try this recipe soon. You might find yourself wanting to make it again and again!
Did you know? Halawet el jibn can be a great dessert after having lamb sausage tagine!
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