Halawet El Jibn - A pillowy cream filled dessert
Recipe Information
Halawet el Jibn
Cultural Context
Halawet el Jibn is a traditional dessert from Syria, often enjoyed during festive occasions and family gatherings. This sweet cheese roll highlights the rich culinary heritage of the Levant, showcasing the use of simple ingredients like semolina and cheese to create a delightful treat. Its popularity has spread across the Middle East, with variations appearing in neighboring countries, each adding their unique twist to this beloved dish.
mozzarella cheese
🥗Healthier: ricotta cheese
💰Cheaper: cottage cheese
Ricotta is lower in fat while providing a similar texture.
fine semolina
🥗Healthier: whole wheat flour
💰Cheaper: all-purpose flour
Whole wheat flour adds fiber and nutrients.
rose water
🥗Healthier: orange blossom water
💰Cheaper: vanilla extract
Orange blossom water offers a floral note at a lower cost.
pistachios
🥗Healthier: almonds
💰Cheaper: walnuts
Almonds provide a similar crunch and flavor.
Add 30 grams of all-purpose flour and 35 grams of corn flour to a bowl.
Pour in 150 milliliters of whole milk and whisk together until smooth.
In a pot over medium-high heat, add 200 milliliters of whole milk and 400 milliliters of heavy cream.
Add the slurry to the pot along with 8 grams of sugar and a pinch of salt.
Mix continuously for 5-8 minutes until thickened, then remove from heat and chill for 4-6 hours.
In another pot, combine 130 milliliters of water, 200 grams of sugar, and the juice of half a lemon.
Bring to a boil without stirring, then simmer for 15 minutes and add 1 teaspoon of orange blossom water.
Remove from heat and let cool for at least 1 hour.
In a pot over medium heat, combine 250 milliliters of whole milk and 50 grams of sugar, stirring together.
Add 90 grams of fine semolina and stir until thickened into a paste.
Add 250 grams of shredded low moisture mozzarella and 1 teaspoon of orange blossom water, stirring until melted and stretchy.
Add 1-2 tablespoons of syrup to a chopping board and place the hot dough on it, folding it into the syrup.
Spread the dough into a rectangle using plastic wrap and a rolling pin, aiming for a thickness of 2 millimeters.
Remove the ishta from the fridge and fluff it up with an immersion blender or whisk.
Fill a piping bag with the ishta and pipe it onto the rolled dough in a straight line.
Roll the dough around the filling and cut into pieces, then chill for 4-6 hours before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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