Halawet el-jibn is a traditional Levantine and Middle Eastern dessert of Syrian origin made of semolina dough and cheese, topped with cream and sugar syrup.
Ingredients
For the sugar syrup
1 cups caster sugar
1 cup water
1 tbsp. lemon juice
1 teaspoon rose water
For the cheese rolls
1 cup milk
1/2 cup caster sugar
1 cup fine semolina
450 g mozzarella cheese
1 tablespoon rose water
1 tablespoon orange blossom water
For the filling
400 g ashta cream cheese, you can use a ready one if it is available in your local store, or make it at home.
2 L of fresh milk and 2 tbsp. of lemon juice, bring it to boil and after the cheese clotted, strain the liquid and ashta cream cheese is ready.
For the decor
Crushed pistachios
Rose petals jam optional
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Sugar Syrup
In a saucepan on medium-high heat, add the sugar, water and lemon juice.
Bring to a boil, then immediately reduce the heat and simmer on low heat for 8-10 minutes. The syrup should thicken slightly.
Stir in the orange blossom water or rose water by your choice.
Transfer to a glass bowl and let it cool.
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Cheese rolls
In a saucepan on a medium heat, cook the milk and sugar together, stirring occasionally until the sugar dissolves.
Bring to a boil then add the fine semolina, stirring constantly with a spatula until it is well mixed and slightly thickened. it will take around 1-2 minutes.
Reduce the heat then add the cheese and rose water, and mix well over low to medium heat until the cheese has melted and the mixture forms a soft dough.
Allow to cool until the mixture is warm enough to handle.
Divide the dough into 2 equal parts.
Take one first half of the dough and reserve the other half keep it in a warm pan.
Using a rolling pin, roll the dough till 3-4 mm thickness, place the ashta stuffing and roll it, cut the edge with sharp knife. Repeat with all the dough till you get 6-7 logs of halawet el jibn.
cut it for desire size and decorate with crushed pistachios.
Serve halawet el jibn with sugar syrup on the side.