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A plate of Halawet el Jibn rolls, showcasing soft, golden cheese dough filled with creamy ashta, garnished with crushed pistachios and rose petals, and drizzled with glossy simple syrup.
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Halawet el Jibn

A traditional Middle Eastern dessert made with a soft mozzarella and semolina dough, filled with creamy homemade ashta (clotted cream), and topped with sweet, floral syrup and crushed pistachios.
Course Dessert
Cuisine Middle Eastern
Keyword Halawet el Jibn Recipe
Prep Time 30 minutes
Cook Time 20 minutes
cooling time 2 hours
Total Time 2 hours 50 minutes

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.