Halawet el-jibn made of a Semolina and cheese dough, filled with clotted cream. Creamy and delicious, and so easy to make from ingredients in your kitchen.

Funny as this may sound, its supposed to be rolled (which will be presented in the recipe the proper way). One of my aunts is infamous for not liking the process of rolling whether it was cabbage, vine leaves, or anything that was time consuming, saying it would all get digested later on, so she would just layer it. So if you don’t have the patience (I just gave you a little hint). Although I wouldn’t do it, but hey because after all the saying goes efficient is intelligent laziness.

Halawet El Jibn

Halawet el-jibn is an Arabic dessert made of a Semolina and cheese dough, filled with clotted cream.
Ideally enjoyed during the summer, you cannot go wrong with this easy homemade version of this traditional dessert.
Prep Time 20 mins
Cook Time 20 mins
Course Dessert
Cuisine Arabic
Servings 18 Pieces


Dough Ingredients

  • 500 grams Shredded Mozzarella
  • 1 Cup Fine Semolina
  • 1/2 Cup Qater Sugar Syrup See below if you don't have.
  • 3 TBSP Rose Water
  • 3 TBSP Orange Blossom Water

Qater Sugar Syrup

  • 2 Cups Sugar
  • 1 Cup Water
  • 1 TSP Lemon Juice
  • 1 TBSP Rose Water
  • 1 TBSP Orange Blossom Water

Garnish & Filling Ingredients

  • Clotted Cream
  • Ground Pistachio
  • Lemon Blossom Jam


Sugar Syrup Qater

  • In a sauce pan, add sugar and water stir until the mixture is fully dissolved. When the mixture is fully dissolved stop stirring and bring to boil, add lemon juice and let it simmer for 6 minutes then add the rose water and orange blossom water lower heat you turn off heat and let it cool completely.


  • In a sauce pan (separate than the one used for the qater sugar syrup if you just made a batch), add mozzarella cheese to medium-low heat, stirring constantly so the cheese melts, then add 1/2 a cup of qater and semolina.
  • Add rose water and orange blossom water and continue stirring until a soft dough forms. Remove from heat and spread on a large square pan brushed with some water. Cover with a plastic bag to avoid sticking and use a rolling pin to roll it as thin as possible.
  • Cut into rectangles and fill in with 1 TBSP of fresh cream each. Roll, and garnish with pistachios and lemon blossom jam. Allow to cool down before storing covered in the fridge until serving time.



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