Halawet el-Jibn (Syrian Sweet Cheese Rolls)
The Quirky Foodster Team
Ingredients
- Fine semolina — 170 g (1 cup)
- Water — 240 ml (1 cup)
- Sugar — 100 g (1/2 cup)
- Unsalted mild white cheese (akkawi), shredded and soaked to reduce salt — 200 g (7 oz)
- Heavy cream, sweetened lightly — 240 ml (1 cup)
- Rose water — 30 ml (2 tbsp)
- Crushed pistachios — 60 g (1/2 cup)
- Sugar syrup (qatar) for drizzling
Method
- Combine semolina, water and sugar in a saucepan, and cook over medium heat, stirring constantly until it forms a smooth, stretchy dough.
- Add the shredded cheese and continue stirring over low heat until fully melted and combined, then stir in the rose water.
- Pour the warm dough onto a lightly oiled tray and roll out thinly while still warm and pliable.
- Cut into rectangles, spoon sweetened cream along one edge of each piece, and roll up tightly into small logs.
- Arrange on a serving plate, drizzle with sugar syrup, and sprinkle with crushed pistachios.
Introduction: A delicate specialty from the Syrian coast, particularly Homs, halawet el-jibn stretches sweetened semolina dough around a soft cheese-and-cream filling, rolled thin like a crepe — a dessert of remarkable finesse.
Cultural Background: A delicate specialty from the Syrian coast, particularly Homs, halawet el-jibn stretches sweetened semolina dough around a soft cheese-and-cream filling, rolled thin like a crepe — a dessert of remarkable finesse.
Tips: Work quickly while the dough is warm, as it becomes difficult to roll once it cools. Soak salty cheese in water for a few hours beforehand, changing the water once, to remove excess salt.
Variations: Fill with clotted cream (ashta) instead of sweetened cream for a richer result. Top with a scattering of dried rose petals for presentation.
Storage: Refrigerate in an airtight container for up to 2 days; best enjoyed fresh.
Reheating: Serve chilled or at room temperature; not intended to be reheated.
FAQs:
Q: Can I use mozzarella instead of akkawi cheese?
A: Yes, a low-moisture mozzarella works as a reasonable substitute if akkawi isn’t available.
Q: Why soak the cheese first?
A: Akkawi cheese is naturally salty, so soaking removes excess salt before it’s used in a sweet dessert.
- Fine semolina — 170 g (1 cup)
- Water — 240 ml (1 cup)
- Sugar — 100 g (1/2 cup)
- Unsalted mild white cheese (akkawi), shredded and soaked to reduce salt — 200 g (7 oz)
- Heavy cream, sweetened lightly — 240 ml (1 cup)
- Rose water — 30 ml (2 tbsp)
- Crushed pistachios — 60 g (1/2 cup)
- Sugar syrup (qatar) for drizzling
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