Halawet El Jibn
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Halawet El Jibn is a dessert that’s indulgent, delicate, and rich with Middle Eastern flavors. This iconic treat, translating to “Sweetness of Cheese,” combines a tender cheese dough, creamy filling, and fragrant sugar syrup, all garnished with pistachios for the perfect finish. Follow along with our step-by-step images and video tutorial to master this classic dessert at home.
Why You’ll Love Halawet El Jibn
- Authentic Flavors: The combination of mozzarella cheese, semolina, and ricotta filling creates a soft, melt-in-your-mouth texture.
- Beautiful Presentation: The pistachio garnish and syrup drizzle make it as visually appealing as it is delicious.
- Perfect for Gatherings: Impress your family and friends with this unique dessert that’s sure to be the centerpiece of any occasion.
Ingredients You’ll Need
For the Creamy Filling:
- Corn Flour: Helps thicken the filling.
- Milk: Provides a creamy base.
- Ricotta Cheese: Adds a light, smooth texture without overpowering the dessert.
For the Cheese Dough:
- Shredded Mozzarella Cheese: The star ingredient, lending elasticity and flavor.
- Fine Semolina: Adds structure to the dough.
- Sugar and Butter: Enhance the sweetness and richness.
- Vanilla Extract: Adds a subtle aroma. (The authentic recipe calls for rose water, but in my house, we are not fond of it, so I substituted it with Vanilla).
Dessert Syrup
Garnish:
- Chopped Pistachios: Adds a nutty crunch and vibrant color.
How to Make Halawet El Jibn
Step 1: Prepare the Creamy Filling
- Mix corn flour and milk in a saucepan over low heat, stirring until thickened. Add ricotta cheese and stir well.
- Pour the mixture into a plate, cool to room temperature, then refrigerate to firm up.
Step 2: Make the Cheese Dough
- Heat water and dissolve sugar. Add butter and semolina, stirring to create a thick mixture.
- Add shredded mozzarella in batches, mixing until fully melted and incorporated. Knead the dough until smooth and stretchy.
Step 3: Assemble the Dessert
- Roll out the dough into thin rectangles.
- Add a strip of filling to the edge, roll the dough into logs, and trim the excess.
- Chill the logs for 1–3 hours, then slice into bite-sized pieces.
Step 4: Garnish and Serve
- Dip one end of each piece in crushed pistachios.
- Drizzle sugar syrup generously over the pieces.
Expert Tips for Perfect Halawet El Jibn
- Choose the Right Cheese: Shredded mozzarella works best for the dough due to its stretchiness. Avoid pre-shredded cheese with added starch.
- Don’t Overfill: Using the right amount of filling ensures the logs don’t tear while rolling.
- Roll with Care: Butter your hands and rolling pin to prevent sticking.
- Chill Before Cutting: Refrigerating the logs makes them easier to slice cleanly.
- Syrup Timing: Add the syrup right before serving to maintain the texture.
Serving Suggestions
Halawet El Jibn is best served chilled, making it perfect for warm weather. Here are some pairing ideas:
Why This Recipe Stands Out
This recipe simplifies the traditional process of making Halawet El Jibn without sacrificing authenticity. The soft cheese dough, creamy filling, and sweet syrup create a harmonious flavor profile that’s both satisfying and refreshing. Plus, the addition of pistachios provides a delightful crunch that elevates every bite.
Related Recipes
- Graybeh, melt in your mouth cookies.
- Aish el Saraya.
- Kunafeh.
- Barazek.
- Authentic date cookies.
- Kahk.
- Maamoul Filled Cookies.
⭐PLEASE RATE AND REVIEW
If you have tried this Halawet El Jibn Recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Halawet El Jibn
Learn how to make Halawet El Jibn, a delicious Middle Eastern dessert with a melt-in-your-mouth texture. Get ready to wow everyone!
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Servings: 30 Slices
Calories: 102kcal
Ingredients
The cream for filling
- 3 tablespoons corn flour
- 2 cups milk
- ¾ cup ricotta cheese without salt
The cheese dough
- 2 cups water
- 1 cup sugar
- ¾ cup fine semolina
- 1 tablespoon unsalted butter
- 2 cups shredded mozzarella cheese
- 2 teaspoon vanilla extract can use rose water
The garnish
- ½ cup Crushed or sliced pistachios
Syrup
- 1 cup Syrup for Arabic Sweets
Instructions
Making the Creamy Filling
- In a medium saucepan (heat turned off), combine the corn flour and milk. Mix well, then turn on the heat.
- Keep stirring the mixture until it thickens. Once thickened, add the ricotta cheese and continue to mix for 1 minute.
- Pour the mixture into a plate and let it cool to room temperature. Afterward, cover and refrigerate to allow it to firm up slightly.
Making the Cheese Dough
- In a large pan, pour in water. Once heated, add the sugar and stir until it dissolves.
- Keep the heat on medium-low, add the butter, and allow it to melt. Gradually add in the semolina while continuing to mix.
- Stir the semolina mixture until it becomes very thick. Add vanilla and continue to mix.
- Add half of the mozzarella cheese to the semolina mixture. Use a spatula to cover the mozzarella with the semolina mixture. Turn off the heat and cover the pan to help the heat melt the mozzarella for two minutes.
- Uncover the pan and add the remaining mozzarella cheese. Mix until it melts and incorporates fully
- The dough will be quite thick and may be difficult to mix at this stage. However, turn on the heat and continue mixing until you achieve a smooth dough that stretches.
Assembling the Halawet El Jibn
- Place the warm dough on a working surface and knead for a few seconds.
- Cut the dough in half, keeping one half covered on the side.
- Using your hands, press down on the dough.
- Rub your hands and the rolling pin with butter, then roll the dough into a thin layer without making it transparent.
- Trim the edges of the rolled-out dough to form a long rectangular shape.
- Place some of the filling near the edge of the rectangle closest to you. Roll up the dough twice, then cut it from the rectangle to form a long log. Set this aside and repeat with the remaining dough, resulting in four logs.
- Refrigerate the logs, covered, for one to three hours. Once chilled, cut each log into smaller pieces about 2.5 to 3 inches long.
Garnishing
- Dip one end of the cut pieces into crushed pistachios and place them on a serving plate.
- Drizzle syrup over the Halawet El Jibn before serving. Enjoy!
Video
Notes
- Choose the Right Cheese: Shredded mozzarella works best for the dough due to its stretchiness. Avoid pre-shredded cheese with added starch.
- Don’t Overfill: Using the right amount of filling ensures the logs don’t tear while rolling.
- Roll with Care: Butter your hands and rolling pin to prevent sticking.
- Chill Before Cutting: Refrigerating the logs makes them easier to slice cleanly.
- Syrup Timing: Add the syrup right before serving to maintain the texture.
- Rose Water: The authentic recipes call for rose water instead of vanilla extract, but my family is not fond of it; hence, I have used vanilla extract.
- The filing will firm a little once it is cold, but if you want it thicker, add two extra teaspoons of cornstarch to the milk sauce while cooking it or add more ricotta cheese, a tablespoon at a time, when mixing it with the milk sauce.
Nutrition
Serving: 1 Slice | Calories: 102kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 59mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 110IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 0.3mg
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