Halawet El Jibn

Lara

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

Cook Time 20

Course Dessert

Cuisine Arabic

Servings 18 Pieces

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.