Halawet el Jibn (حلاوة الجبن)
-
Prep Time15
-
Cook Time10
-
Serving8
-
Ready In25 mins.
Halawet el Jibn (حلاوة الجبن) or Sweet Cheese Rolls are a beloved Levantine dessert made from a soft dough of semolina and cheese that is rolled thin, filled with creamy ashta, and topped with crushed pistachios and fragrant syrup. This traditional dessert is most commonly associated with Syria but is also extremely popular in Lebanon and throughout the Middle East. While many bakeries sell it ready-made, making Halawet el Jibn at home is surprisingly simple once you learn the technique for the stretchy cheese dough.
This version is my mom Sana’s Halawet el Jibn recipe, and it’s one of her signature desserts. What makes her recipe special is that it uses a higher ratio of cheese to semolina, which creates a softer, more elastic dough than many traditional recipes. Instead of adding water, she uses the liquid released from melting mozzarella curds, which gives the dough its perfect texture and flavor.
What Makes My Mom’s Halawet el Jibn Different
Many Halawet el Jibn recipes rely heavily on semolina and use water to form the dough. My mom’s technique is different.
She uses fresh mozzarella curds, which release a lot of liquid as they melt. Instead of adding water, she uses only the liquid released from the cheese to hydrate the semolina.
This creates a dough that is:
- softer
- more elastic
- richer in flavor
- less grainy than semolina-heavy versions
The dough is also sweetened with attar (rosewater syrup) instead of sugar. Using syrup gives the dough a smoother texture and a more balanced sweetness.
Finally, she adds a touch of orange blossom water and rose water, which gives the dessert its classic Levantine floral aroma.
The Best Cheese to Use
The key ingredient in this recipe is fresh mozzarella curds, which are very soft and watery. You may not find them at every grocery store, but they are often available at:
- warehouse stores like BJ’s or Costco
- Italian specialty markets
- Middle Eastern grocery stores
This type of mozzarella releases a lot of liquid when melted, and that liquid is exactly what we want for the dough.
How to Know When the Dough is Ready
Once the cheese melts and the semolina cooks, the mixture will begin to come together into a smooth dough. You’ll know it’s ready when:- the dough forms a cohesive ball
- it pulls away completely from the sides of the pan
- it no longer sticks to the pan
Shaping and Filling Halawet el Jibn
To shape the Halawet el Jibn, line your counter with parchment paper and pour a small amount of attar syrup onto the surface. Place the hot cheese dough on top and cover it with another sheet of parchment paper. Using a rolling pin, gently roll the dough into a thin rectangle about ½ cm thick. Once it is rolled out, use a pizza cutter to trim the edges so the dough forms a clean rectangle.
Traditionally, Halawet el Jibn is filled with ashta, a Levantine cream that is somewhat similar to ricotta and often mixed with sweet cream. After years of experimenting with different techniques, my mom found that the easiest and best option is simply using full-fat ricotta cheese. Just make sure to use a high-quality ricotta for the best flavor and texture. You can add a splash of rose water if you like, but it’s honestly not necessary.
There are two ways I like to shape Halawet el Jibn depending on the occasion. If I am bringing it to an iftar party or gathering where there will be a lot of desserts, I pipe a thin line of ricotta across the dough and roll it over like a cinnamon roll. Then I slice it with a serrated knife into small bite-sized pieces so guests can easily enjoy a small portion. If I am making it at home or serving it as the main dessert, I prefer cutting the dough into about 4×4 inch squares using a pizza cutter. I then add the ricotta filling and fold them over. These pieces end up being about twice the size and feel more like a full dessert portion.
STEP 1
Shred the mozzarella curds by hand directly into a large skillet.
STEP 2
STEP 3
Once the cheese is about 90% melted, begin sprinkling in the semolina little by little while mixing very well so it doesn’t become clumpy.
STEP 4
After adding about half of the semolina, pour in the attar syrup and continue mixing.
Continue sprinkling in the remaining semolina gradually while mixing well after each addition. As it cooks, the mixture will begin to thicken. Add 1 tb of Orange Blossom water.
STEP 5
Keep mixing until the mixture comes together into a smooth dough that pulls away from the sides of the pan and no longer sticks. At that point, no more semolina is needed.
STEP 6
Prepare your work surface. Line your counter with parchment paper and pour a small amount of attar syrup onto the parchment.
STEP 7
Using a rolling pin, roll the dough into a thin rectangle about ½ cm thick.
STEP 8
Use a pizza cutter to trim the sides so the dough forms a clean rectangle.
Spread or pipe a thin line of full-fat ricotta cheese across the dough. Roll the dough over the ricotta filling like a cinnamon roll.
STEP 9
Alternatively
You can cut the dough into about 4×4 inch squares, add the ricotta filling, and fold them over for larger pieces.
STEP 10
Halawet el Jibn is best served topped with crushed pistachios and drizzled with attar syrup. It can be served slightly chilled or at room temperature. I usually add a little extra syrup right before serving so everyone can adjust the sweetness to their taste.
Halawet el Jibn (حلاوة الجبن)
Ingredients
- 1 lb. mozzarella curds
- 5 tb. semolina flour
- ¼ cup attar
- 1½ cups whole milk ricotta cheese
- 2 tb. crushed pistachios
Instructions
- Shred the mozzarella curds by hand directly into a large skillet.
- Place the skillet over medium-low heat and allow the cheese to melt slowly. As it melts, it will release a lot of liquid, which is exactly what we want for this recipe. Mix the cheese every now and then so it melts evenly and does not stick.
- Once the cheese is about 90% melted, begin sprinkling in the semolina little by little while mixing very well so it doesn’t become clumpy.
- After adding about half of the semolina, pour in the attar syrup and continue mixing.Continue sprinkling in the remaining semolina gradually while mixing well after each addition. As it cooks, the mixture will begin to thicken. Add 1 tb of Orange Blossom water.
- Keep mixing until the mixture comes together into a smooth dough that pulls away from the sides of the pan and no longer sticks. At that point, no more semolina is needed.
- Prepare your work surface. Line your counter with parchment paper and pour a small amount of attar syrup onto the parchment.
- Immediately place the hot cheese dough onto the parchment paper and cover it with another sheet of parchment paper on top.Using a rolling pin, roll the dough into a thin rectangle about ½ cm thick.
- Use a pizza cutter to trim the sides so the dough forms a clean rectangle.Spread or pipe a thin line of full-fat ricotta cheese across the dough. Roll the dough over the ricotta filling like a cinnamon roll.
- Using a serrated knife, cut the roll into small pieces. Alternatively, you can cut the dough into about 4×4 inch squares, add the ricotta filling, and fold them over for larger pieces.
- Arrange the Halawet el Jibn on a serving plate, top with crushed pistachios, and drizzle with additional attar syrup before serving.
Nutrition
Leave a Review