Delicious Halawet el Jibn: A Traditional Lebanese Dessert Recipe

Ingredients

2 cups of fine semolina
2 cups of water
2 cups of sugar
500 grams of mozzarella cheese, shredded
1 tablespoon of rose water
1 tablespoon of orange blossom water
500 grams of ricotta cheese
1 cup of sugar syrup
1/2 cup of pistachios, crushed

Steps and instructions

In a large pot, combine the semolina, water, and sugar. Stir well until the sugar is completely dissolved.
Place the pot on medium heat and bring to a simmer. Cook for about 10 minutes, stirring constantly, until the mixture thickens into a dough-like consistency.
Add the shredded mozzarella cheese to the pot. Continue to stir until the cheese is fully melted and incorporated into the mixture.
Remove the pot from heat. Stir in the rose water and orange blossom water. Let the mixture cool for a few minutes.
While the dough is cooling, combine the ricotta cheese and sugar syrup in a separate bowl. Mix well until the cheese is soft and creamy.
Once the dough is cool enough to handle, divide it into small pieces. Roll each piece into a thin sheet.
Spread a thin layer of the ricotta mixture over each sheet of dough. Roll the dough up tightly to form a log shape.
Slice each log into bite-sized pieces. Arrange the pieces on a serving plate.
Drizzle the remaining sugar syrup over the pieces. Sprinkle the crushed pistachios on top.
Refrigerate the Halawet el Jibn for at least an hour before serving.

Tools for making

Large pot - Needed to cook the semolina mixture.
Stirring utensil - Used to stir the semolina mixture while cooking.
Bowl - Used to combine the ricotta cheese and sugar syrup.
Knife - Used to slice the rolled dough into bite-sized pieces.
Serving plate - Used to arrange and present the Halawet el Jibn.
Refrigerator - Needed to chill the dessert before serving.

Recipe variations

Use a different type of cheese such as Akkawi or Nabulsi cheese instead of mozzarella.
Replace the semolina with farina or cream of wheat for a different texture.
Add a tablespoon of orange zest or lemon zest to the dough for a citrusy flavor.
Instead of using rose water and orange blossom water, try using vanilla extract or almond extract for a different aroma.
For a nutty twist, mix crushed almonds or walnuts into the ricotta cheese filling.
If you prefer a savory version, omit the sugar and cheese filling, and instead roll the dough with a mixture of cooked ground meat, onions, and spices.
Experiment with different toppings such as shredded coconut, chocolate drizzle, or a sprinkle of cinnamon.
For a gluten-free option, substitute the semolina with gluten-free flour or almond flour.
Make individual servings by shaping the dough into small cups and filling them with the ricotta mixture.
Instead of serving the Halawet el Jibn cold, try serving it warm and freshly made.

Recipe overview

Halawet el Jibn, or Sweet Cheese Rolls, is a popular Middle Eastern dessert that melds the flavors and textures of cheese and semolina into delectable sweet rolls. This recipe beckons with the enticing aroma of rose water and orange blossom water, and the end result is a rich cheese roll enveloped in a fine, doughy wrap, beautifully garnished with crushed pistachios. Preparing Halawet el Jibn is a culinary adventure, involving the creation of a semolina-based dough, a creamy cheese filling, and a sugar syrup topping. Expect to roll up your sleeves and engage in some hands-on cooking, as you'll be shaping the dough and assembling the rolls by hand. The process is undeniably fun, and the final product is absolutely worth it. Each bite combines the mild creaminess of cheese, the softness of the dough, and the sweetness of the syrup, all underscored by the subtle floral notes from the rose and orange blossom waters. It's an exquisite treat that will delight your taste buds and transport you to the heart of the Middle East with every bite. Enjoy the process and savor the flavors!

Common questions

Can I use a different type of cheese?
Yes, you can experiment with different types of cheese, but the traditional recipe uses mozzarella and ricotta cheese.
Can I use a different type of sweetener instead of sugar?
While the traditional recipe uses sugar, you can substitute it with an alternative sweetener of your choice, keeping in mind that it may affect the taste and texture of the dessert.
Can I make the sugar syrup at home?
Absolutely! To make the sugar syrup yourself, combine equal parts sugar and water in a saucepan, bring to a boil, and simmer until the sugar dissolves and the syrup thickens slightly. Let it cool before using in the recipe.
Can I omit the rose water and orange blossom water?
The rose water and orange blossom water add a distinct flavor to the dessert, but you can omit them if you prefer a milder taste. However, they do contribute to the authentic flavor of Halawet el Jibn.
Can I make this recipe ahead of time?
Yes, you can prepare Halawet el Jibn ahead of time. After assembling the dessert, refrigerate it for at least an hour to allow it to set. It can be stored in the refrigerator for up to 2-3 days.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the semolina, water, and sugar.
Pot - A large pot to cook the semolina mixture and melt the mozzarella cheese.
Wooden Spoon - A utensil to stir the semolina mixture and cheese.
Bowl - A separate bowl to mix the ricotta cheese and sugar syrup.
Knife - A knife to slice the rolled dough into bite-sized pieces.
Serving Plate - A plate to arrange and serve the Halawet el Jibn.
Refrigerator - To chill the Halawet el Jibn before serving.

Origin stories

Halawet el Jibn, a delightful sweet treat whose name translates to "sweetness of cheese," hails from the Levant region, particularly Syria and Lebanon. This dessert, crafted from cheese, semolina, and sugar, embodies the spirit of Levantine cuisine with its balance of textures and flavors. An oft-told tale is that Halawet el Jibn originated in the city of Hama, Syria, where it was first created in the 19th century. Its popularity spread throughout the region, becoming a staple treat at festive occasions and celebrations. Today, it is enjoyed with a fond sense of nostalgia and tradition, not just in the Levant, but across the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.