Halawet El Jibn Recipe
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.
What Is Halawet El Jibn?
Halawet El Jibn is a popular Middle Eastern dessert made from a soft cheese and semolina dough wrapped around a creamy filling and finished with pistachios and sugar syrup. The name translates to “Sweetness of Cheese,” which perfectly describes this delicate and elegant dessert.
Originally from the Levant region, particularly Syria, Halawet El Jibn is loved for its soft texture and mild sweetness. Unlike many rich desserts, it has a light, creamy taste that makes it perfect for special occasions, family gatherings, or whenever you’re craving an authentic Middle Eastern treat.
In this recipe, I’ll show you how to make Halawet El Jibn at home using simple ingredients and step-by-step instructions, so you can enjoy this beautiful dessert fresh from your own kitchen.
📺Watch Me Make Halawet El Jibn👇🏼
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
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!
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.