If you have tried Halawat El Jibn, (Sweet Cheese Rolls) then you know what they hype is about and that’s why you are here! If you haven’t tried it yet… This is your lucky day my friend. You’ve landed at the right place because this is the iykyk recipe!
This dessert is traditional to the Middle East and is popular during the month of Ramadan! We are not talking about an ordinary sweet treat here; this is the real deal. It’s the princess of clotted cream desserts, with sweet cheese, simple syrup (ater), and ricotta milk.
Divine!
Background
Halawat el Jibn comes all the way from the Middle Eastern country of Syria around 60 years ago, from the city of Hama specifically. Made with the intent of sweeten up your life with its spongy soft texture, exquisite taste, and superb aroma.
Aside from Hama, the city of Homs is also famous for its Halawat el Jibn. Regardless of where and when this sweet treat was invented, it is addictive! Imagine a sweet dessert that has cheese but is not cheesy, and a dough that practically melts in your mouth. A dough base, that is, made of semolina and mozzarella cheese!
Even the garnish for this dessert has become a staple! We garnish our delicious Halawat el Jibn with pistachios! Yup! Ready to indulge yourself? I bet you are.
حلاوة الجبن / Ḥalāwat al-jibn) (sweet cheese) is an exquisite combination, delicious and rich dessert made out of a few simple ingredients
Fine semolina and mozzarella cheese (a random sounding combination- I know!) come together to create a perfect, decadent dessert. It’s filled with rich ricotta for simplicity and flavor.
Do Not Panic!
I always thought this dessert must be complicated given it’s complex flavors and texture! The beauty in its appearance when served had me believing that it would take endless hours of my busy day to prepare it. Also, wrong!
As a matter of fact, preparing Halawat el Jibn has proven easier with time and practice. It’s now a tradition at home to serve on holidays or when all the family gets together. I can happily say it gets great reviews from guests whenever I do serve it!
Benefits Of Cooking at Home
Budget Friendly
When looking at this dessert we imagine hard work and lots of money, but the ingredients are simple things you can find at any grocery store at an affordable price.
You don’t have to be a chef or a pro to prepare this tasty dessert. And your pockets will be safe, neither absurdly expensive, nor hard to find ingredients for this treat.
The fact that you are cooking this at home instead of buying it, makes it way cheaper. Remember that restaurants charge for each piece. At home you will have it all for yourself for half of the price.
Better Taste!
When we cook our own meals, either sweet or salty we are aware of what we like and dislike. Because of this when you prepare your own recipe of Halawet el Jibn you can play with the ingredients and flavors that you like the most and discard those that you don’t like.
Safer!
When we cook our own desserts like this majestic Halawat el Jibn, we know the nutritional value of each ingredient, the freshness of the ingredients, and our calories for the day. That’s not the case when we buy it. We also buy the best quality ingredients that we deserve! Furthermore, we have the option of how sweet or light we make it.
It’s Exciting!
Cooking and baking can be therapeutic! While you are focused on each task you turn your back on the stress of the day! We can benefit from this time for ourselves and cook with friends and family.
Kids will love to prepare Halawat el Jibn with you, it will enhance the bond you guys have and you will get the awesome sense of accomplishment when you’re done!
Mouth-Watering Halawat El Jibn!
Frequently Asked Questions
Yes, of course, but I think fresh mozzarella tastes better.
Up to four days in the refrigerator.
Sure thing, if you prefer it that way then go for it.
Absolutely! Actually, halawat el jibn is traditionally made with akkawi cheese, but if you are not in an Arab country it may be hard to find.
Don’t worry, just take it back to the pan on low heat, adding a max of 3 tablespoons of semolina while stirring.
Sweet Dreams are Made of Cheese
Pro Tips for Halawat el Jibn
While mixing, break up any cheese and semolina clumps. This ensures that you have a smooth and consistent “dough”.
Prepare the simple syrup and make sure it cools ahead of time.
I suggest making the plastic wrap 3 feet by 3 feet in length and width. This will help you spread the dough later on.
If you find akkawi cheese, you must soak it in water for 24 hours, changing the water from time to time to lessen the saltiness.
You will need fine semolina. It’s much easier to blend in with the cheese for this dessert, which is essential.
Halawat el Jibn is traditionally filled with clotted cream, but ricotta gives a richer taste and makes the process much easier.
Ingredients
Fine semolina
Sugar
Water
Orange Blossom
Fresh Mozzarella
Whole ricotta milk
Simple syrup
Pistachios
Simple Syrup
Sugar
Water
Orange blossom water
Lemon juice
Steps to Prep
First, prepare the simple syrup and make sure it cools ahead of time. The recipe is below.
Second, lay large pieces of plastic wrap on a table or flat surface. I suggest making the plastic 3 feet by 3 feet in length and width. This will help you spread the dough later.
Third, once the plastic wrap is down, drizzle 3 tablespoons of simple syrup all over the plastic. This will give the dessert some slight sweetness.
Then, in a pot, add the water and sugar and stir on high heat until the sugar melts and starts bubbling.
After that, shred the fresh mozzarella into small pieces.
Next, once the sugar and water mix is boiling, add the cheese and stir with a wooden spoon. Keep stirring and trying to break up the clumps until the cheese is melted.
Now, once it’s melted, add the fine semolina, and keep mixing.
Next, add the orange blossom, making sure to continuously mix. While mixing, break up any cheese and semolina clumps. This ensures that you have a smooth and consistent “dough”.
At this point, hold your pot with one hand and using your other hand, mix the semolina and cheese dough vigorously, stretching the dough upwards and then pulling it back down. Repeat this process a few times, about 5 times, until your dough looks solid and is stretchy. As you continue vigorously mixing, the mixture should start forming into a dough-like consistency and should pull away from the edges of the pot. You should mix and stretch the spoon upwards to make it more malleable. Once done, remove the pot from the stove.
Now, add the dough mixture to the plastic wrap. Drizzle 1 more tablespoon of simple syrup on top of the dough.
Then, fold half of the plastic wrap on top of the cheese dough and use a rolling pin to roll it out into a rectangle. The thickness depends on what you prefer, however do not roll it paper thin.
At this point, cut off the uneven edges and add dollops of ricotta on a long edge of the dough.
After, roll twice like you would roll a cinnamon roll and cut again into a long log.
At last, cut the log into a few smaller logs but not into small pieces. Add to a plate or tray and cover with plastic wrap. Refrigerate for a minimum of 4 hours.
Finally, once refrigerated, cut into smaller pieces when it’s serving time. Drizzle with a little bit of simple syrup and garnish with pistachios.
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Halawat el Jibn (Sweet Cheese Rolls)
Ingredients
- 1 cup semolina fine
- 1 cup sugar
- 1 cup water
- 2 cups fresh mozzarella
- 3 cups whole milk ricotta for the filling
- Simple syrup see below
- pistachios for garnish
Simple Syrup
- 2 cups sugar
- 1 ½ cups water
- 1 tablespoon orange blossom water
- lemon juice a squeeze
Instructions
- Prepare the simple syrup and make sure it cools ahead of time. The recipe is below.
- Lay large pieces of plastic wrap on a table or flat surface. I suggest making the plastic 3 feet by 3 feet in length and width. This will help you spread the dough later on.
- Once the plastic wrap is down, drizzle 3 tablespoons of simple syrup all over the plastic. This will give the dessert some slight sweetness.
- In a pot, add the water and sugar and stir on high heat until the sugar melts and starts bubbling.
- Shred the fresh mozzarella into small pieces.
- Once the sugar and water mix is boiling, add the cheese and stir with a wooden spoon.
- Keep stirring and trying to break up the clumps until the cheese is melted.
- Once it's melted, add the fine semolina, and keep mixing.
- Add the orange blossom, making sure to continuously mix.
- While mixing, break up any cheese and semolina clumps. This ensures that you have a smooth and consistent "dough".
- At this point, hold your pot with one hand and using your other hand, mix the semolina and cheese dough vigorously, stretching the dough upwards and then pulling it back down. Repeat this process a few times, about 5 times, until your dough looks solid and is stretchy. As you continue vigorously mixing, the mixture should start forming into a dough- like consistency and should pull away from the edges of the pot. You should mix and stretch the spoon upwards to make it more malleable.
- Once done, remove the pot from the stove.
- Add the dough mixture to the plastic wrap. Drizzle 1 more tablespoon of simple syrup on top of the dough.
- Fold half of the plastic wrap on top of the cheese dough and use a rolling pin to roll it out into a rectangle. The thickness depends on what you prefer, however do not roll it paper thin.
- Cut off the uneven edges and add dollops of ricotta on a long edge of the dough.
- Roll twice like you would roll a cinnamon roll and cut again into a long log.
- Cut the log into a few smaller logs but not into small pieces. Add to a plate or tray and cover with plastic wrap. Refrigerate for a minimum of 4 hours.
- Once refrigerated, cut into smaller pieces when it's serving time. Drizzle with a little bit of simple syrup and garnish with pistachios.
Notes
- Prepare the simple syrup and make sure it cools ahead of time.
- I suggest making the plastic 3 feet by 3 feet in length and width. This will help you spread the dough later on.
- Once the plastic wrap is down, drizzle 3 tablespoons of simple syrup all over the plastic. This will give the dessert some slight sweetness.
- While mixing, break up any cheese and semolina clumps. This ensures that you have a smooth and consistent “dough”.
It was my first time doing Halawat el Jibn. The recipe explains everything so well and my sweets come out amazing! Highly recommended!