Halawet el jibn - arabic dessert with cheese - sweet arabic cheese rolls - وصفة حلاوة الجبن

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 ------------------------------------------------------------------------------------------------------------ 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. #arabicsweets #halawetjibn #ramadansweets #arabicdessert 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.