Recipe Summary
Prep Time: 40 minutes
Cook Time: 30 minutes
Cooking Time: 2 hours
Cuisine: Middle Eastern (Levantine)
Flavor Profile: Sweet, floral, and creamy with subtle citrus notes
Texture: Soft, stretchy, and creamy with a slight crunch from pistachios
What is Halawet el Jibn?
Halawet el Jibn is a traditional Middle Eastern dessert that is especially popular in Syria and Lebanon. The name translates to “Sweetness of Cheese”, highlighting its key ingredient—cheese! This delicate treat features a soft, thin dough made from mozzarella and semolina, rolled around a rich ashta (clotted cream) filling. It’s served cold, drizzled with aromatic simple syrup, and topped with crushed pistachios.
The dessert is beloved for its unique texture—soft, stretchy, and creamy all at once—and its floral, sweet flavors from rose and orange blossom water. Halawet el Jibn is a staple during festive occasions and family gatherings, offering a perfect balance of sweetness and lightness in every bite.
Halawet el Jibin Ingredients
Dough:
- Fresh mozzarella, chopped into small pieces for melting.
- Simple syrup, a sweet syrup infused with citrus and floral notes.
- Fine semolina is a soft, wheat-based flour that is used for texture.
- Orange blossom water, a fragrant floral essence for aroma.
Simple Syrup:
- Sugar, to create a sweet base.
- Water, to dissolve the sugar and create syrup.
- Lemon juice, for a touch of citrus balance.
- Orange blossom water, for a fragrant, floral finish.
Ashta (Clotted Cream) Clotted Cream (Ricotta Cheese) Filling:
- Full-fat milk, for rich and creamy curds.
- Vinegar, to help curdle the milk and separate the curds from the whey.
Cream Mixture:
- Milk, to create a creamy base.
- Sugar, for sweetness.
- Cornstarch, to thicken the cream to a smooth consistency.
- Rose water, for a delicate floral fragrance.
- Orange blossom water, for a light citrus-floral note.
How to Make Halawet el Jibn?
Prepare the Simple Syrup:
1. In a pot, add water and sugar, then bring to a boil.
2. Once boiling, add lemon juice and orange blossom water.
3. Let it simmer over medium heat for 4 minutes, then remove from heat and set aside to cool.
Make the filling
1. In a pot, heat 2L of full-fat milk over medium heat. After a couple of minutes, add vinegar and stir. The milk will begin to separate into curds.
2. Let it sit for a few minutes until the liquid becomes more transparent. Strain the curds, remove any excess liquid, and set aside (this is your homemade ricotta).
3. In another pot, combine 1L of milk, sugar, cornstarch, rose water, and orange blossom water. Mix well, then turn on the heat.
4. Stir continuously to prevent sticking.
5. Once the mixture thickens, add the ricotta cheese that was prepared earlier. Stir everything together until smooth and well combined.
6. Pour the mixture into a plate, cover it well, and refrigerate for a couple of hours before use.
Make the dough
1. Prepare the simple syrup and ashta cream ahead of time, as both need to be cold before use.
2. In a pot, add the chopped fresh mozzarella and turn on the heat. Stir continuously until the cheese melts.
3. Once melted, add the fine semolina and simple syrup. Mix well until fully combined and the cheese is completely smooth.
4. Stir in the orange blossom water and continue mixing until the dough becomes smooth, and stretchy, and no longer sticks to the pot.
5. Transfer the dough to a glass surface, drizzle with a little simple syrup, and spread it out while it’s still warm. Use a rolling pin to roll it into a very thin layer.
6. Trim the edges to create a straight, even sheet. Keep the trimmed pieces, as they will be used later.
Assemble the Halawet el Jibn:
1. Fill a piping bag with the ashta.
2. Pipe a line of ashta along one edge of the dough, then carefully roll it over to enclose the filling.
3. Roll into a log and cut with a knife. Repeat until all the dough is used, making about 4 rolls.
4. Cut into desired sizes.
5. Garnish with crushed pistachios and rose petals.
6. Drizzle generously with simple syrup before serving.
7. Enjoy!
Tips and Tricks for Perfect Halawet el Jibin
- Use Fresh Mozzarella: Opt for soft, low-moisture mozzarella for a smooth, stretchy dough. Avoid pre-shredded cheese as it contains anti-caking agents.
- Melt the Cheese Slowly: Stir the cheese continuously on low heat to avoid burning and to ensure a smooth texture.
- Work with Warm Dough: Roll out the dough immediately while it’s warm and soft; once it cools, it may crack.
- Thin Dough Layer: Roll the dough as thin as possible without tearing it for the best texture-to-filling ratio.
- Smooth Ashta Filling: Stir the cream mixture constantly while cooking to prevent lumps. Let it chill well before piping.
- Use Cold Syrup: Drizzle cold syrup over the warm rolls for the best absorption without making the dessert soggy.
Variations of Halawet el Jibin
- Chocolate-Filled: Add a layer of Nutella or chocolate ganache inside for a modern twist.
- Fruit-Infused: Mix finely chopped strawberries or mango into the ashta for a fruity version.
- Pistachio Cream: Add ground pistachios to the cream for a nutty flavor.
- Coconut Flavor: Sprinkle shredded coconut on top or mix some into the ashta.
- Rose Petal Garnish: Decorate with edible rose petals for elegance.
How to Store Halawet el Jibn
- Refrigeration: Store in an airtight container in the fridge for up to 3 days. Add syrup just before serving to keep the rolls from becoming soggy.
- Freezing: Freeze the assembled but unsyruped rolls in a single layer with parchment paper between them for up to 2 months. Thaw overnight in the refrigerator and add syrup before serving.
- Avoid Reheating: Halawet el Jibn is best enjoyed cold or at room temperature.
Frequently Asked Questions
Yes! While homemade ashta gives the best flavor and texture, high-quality store-bought ricotta is a great shortcut. Just drain any excess liquid before using.
If you can’t find these floral waters, try using a few drops of vanilla or almond extract. However, the floral notes are key to the authentic flavor.
This usually happens if the dough has cooled down. Work quickly with the warm dough or microwave it for a few seconds to soften it again.
Use fine semolina and melt the mozzarella fully before adding the syrup and semolina. Stir continuously to avoid lumps.
It’s traditionally served chilled, making it refreshing and creamy.
Semolina gives the dough its soft, slightly firm texture. You could try cornstarch, but the texture may be different.
Other Recipes to Try
- Aish El Saraya Dessert
- Baklava Cheesecake: Fun Dessert Fusion
- Simple syrup Recipe (atir)
- The Best Waffle Recipe
Halawet el Jibn
Ingredients
- 450 g fresh mozzarella chopped
- ½ cup simple syrup recipe below
- ⅓ cup fine semolina
- 1 tablespoon orange blossom water
- 1 tablespoon rose water
For the simple syrup:
- 2 cups sugar
- 1 cup water
- 2 tsp lemon juice
- 2 Tsp orange blossom water
For the Ashta filling Clotted cream:
- 2 liters full-fat milk
- ⅓ cup vinegar
Cream mix:
- 1 liter milk
- ⅓ cup sugar
- 6-7 tablespoons cornstarch
- 2 teaspoons rose water
- 2 teaspoons orange blossum water
Instructions
Prepare the Simple Syrup:
- In a pot, add water and sugar, then bring to a boil.
- Once boiling, add lemon juice and orange blossom water.
- Let it simmer over medium heat for 4 minutes, then remove from heat and set aside to cool.
Make the Ashta Filling:
- In a pot, heat 2L of full-fat milk over medium heat. After a couple of minutes, add vinegar and stir. The milk will begin to separate into curds.
- Let it sit for a few minutes until the liquid becomes more transparent. Strain the curds, remove any excess liquid, and set aside (this is your homemade ricotta).
- In another pot, combine 1L of milk, sugar, cornstarch, rose water, and orange blossom water. Mix well, then turn on the heat.
- Stir continuously to prevent sticking.
- Once the mixture thickens, add the ricotta cheese that was prepared earlier. Stir everything together until smooth and well combined.
- Pour the mixture into a plate, cover it well, and refrigerate for a couple of hours before use.
Make the Dough:
- Prepare the simple syrup and ashta cream ahead of time, as both need to be cold before use.
- In a pot, add the chopped fresh mozzarella and turn on the heat. Stir continuously until the cheese melts.
- Once melted, add the fine semolina and simple syrup. Mix well until fully combined and the cheese is completely smooth.
- Stir in the orange blossom water and continue mixing until the dough becomes smooth, and stretchy, and no longer sticks to the pot.
- Transfer the dough to a glass surface, drizzle with a little simple syrup, and spread it out while it’s still warm. Use a rolling pin to roll it into a very thin layer.
- Trim the edges to create a straight, even sheet. Keep the trimmed pieces, as they will be used later.
Assemble the Halawet el Jibn:
- Fill a piping bag with the ashta.
- Pipe a line of ashta along one edge of the dough, then carefully roll it over to enclose the filling.
- Roll into a log and cut with a knife. Repeat until all the dough is used, making about 4 rolls.
- Cut into desired sizes.
- Garnish with crushed pistachios and rose petals.
- Drizzle generously with simple syrup before serving.
- Enjoy!
Video
Notes
- Use Fresh Mozzarella: Opt for soft, low-moisture mozzarella for a smooth, stretchy dough. Avoid pre-shredded cheese as it contains anti-caking agents.
- Melt the Cheese Slowly: Stir the cheese continuously on low heat to avoid burning and to ensure a smooth texture.
- Work with Warm Dough: Roll out the dough immediately while it’s warm and soft; once it cools, it may crack.
- Thin Dough Layer: Roll the dough as thin as possible without tearing it for the best texture-to-filling ratio.
- Smooth Ashta Filling: Stir the cream mixture constantly while cooking to prevent lumps. Let it chill well before piping.
- Use Cold Syrup: Drizzle cold syrup over the warm rolls for the best absorption without making the dessert soggy.
This dessert looks amazing
Thank you 🥰