Halawet el Jibn is one of the traditional popular sweets in the Levant, and its origin goes back to the city of Hama, and the halawat al-jibn industry dates back to dozens of years ago. Cheese forms the basis of its sweetness, in addition to semolina, cream and sugar syrup, or the so-called sherbet, which is the sugar that is placed on top of the sweetness after making it to give it an intoxicating taste. And sweet cheese is one of the sweets that is eaten cold, and is served without sugar, which is added according to the desire of the eater.
Halawet El Jibn 3 Recipes
Classic Halawat Al Jibn
- Put sugar, water and rose water in a saucepan on the fire.
- Stir and let it boil for 5 minutes, remove from the heat and add lemon juice.
- Distribute the cold syrup in 2 trays.
- Mix ricotta cheese and mascarpone cheese well.
- Slice the mozzarella cheese.
- Put the semolina in a non-stick frying pan on the stove and roast it for 4 minutes, until its aroma appears without changing its color.
- Add mozzarella cheese and stir, then add water and rose water, stir well until the dough is frozen, remove it from the fire.
- Divide the dough in half, and spread each half in the tray over the cold syrup.
- Divide the filling in half, and place the filling in each tray on top of the dough.
- Roll the dough on itself like a swiss roll.
- Cut it into small pieces, spread the pistachios and pour more cold syrup over it.
Lebanese Halawet Al Jibn
- Prepare the cream at first, by putting the milk and starch in a pot on the fire and stirring it well until the starch disappears
- Put it on a medium heat and continue to stir until the texture becomes thicker
- Add the rose water and the blossom and the cream can, then turn off the heat and leave the cream aside until it cools.
- Prepare the syrup by adding sugar, water and lemon juice, then put it in a pot on the fire and let it boil for 10 minutes
- Put the rose and blossom water on it and let it boil for two minutes, then turn off the fire and leave it aside to cool.
- Put the cheese in a saucepan over a medium heat, and continue to stir it until it melts well
- Add the syrup and stir
- Then put the rose water and blossom water and continue to stir.
- Add the semolina to the cheese mixture and stir quickly until it blends with the cheese, and keep stirring until you have a smooth, cohesive dough.
- Turn off the heat and put the dough in a large tray greased with a little diameter, then stretch it while it is hot from all directions to become thin, and then cut it into squares of equal size.
- Stuff it with a teaspoon of cream and decorate it with pistachios and syrup.
Also Read: Prepare Qatayef With Various Fillings
Halawet El Jibn 3 Recipes
Halawet el Jibn With Cream
Put milk, flour, ground mastic, rose water and water in a saucepan.
Put the saucepan over a medium heat, then gradually add the butter while continuing to stir with a wooden spoon until you get a homogeneous and cohesive mixture at the same time.
Remove the pot from the heat and set it aside to cool.