Halawet El Jibn is not just a dessert; it’s a work of art from the historic Levantine kitchen, taking you on a journey of authentic flavors that evoke warmth and nostalgia. With its unique chewy texture and rich cream filling, this dessert reigns supreme among Middle Eastern sweets.
To prepare this masterpiece authentically, the secret lies in using high-quality cheese. In our recipe today, we will use Almanfoush Fresh Mozzarella, which gives the semolina dough the perfect elasticity and softness, complemented by a rich homemade cream filling made from Almanfoush Fresh Milk. Get ready for a luxurious experience worthy of your gatherings.
Ingredients:
For the Semolina Cheese Dough:
Water: 1 cup.
Sugar: ½ cup.
Fine Semolina: 1 cup.
Almanfoush Mozzarella Cheese (unsalted): 250g, shredded. (This is the secret to the perfect stretch).
Orange Blossom Water: 1 tablespoon.
For the Homemade Cream Filling (Ashta):
Almanfoush Whole Milk: 2 cups.
Cornstarch: 4 tablespoons.
A can of Almanfoush Table Cream can be added after cooking for extra richness.
For the Sugar Syrup (Attar):
Sugar: 2 cups.
Water: 1 cup.
Lemon Juice: 1 teaspoon.
For Garnish:
Ground pistachios.
Orange blossom jam (optional).
Instructions: Steps to Authenticity
Prepare the Syrup First: In a pot, mix sugar and water and bring to a boil. Add lemon juice and simmer for 10 minutes. Remove from heat and let it cool completely.
Prepare the Homemade Cream (Ashta):
In a cold pot, dissolve the cornstarch in the Almanfoush milk.
Place the pot on medium heat, stirring constantly until the mixture thickens into a creamy pudding.
Remove from heat and, if desired, stir in the Almanfoush table cream and orange blossom water.
Pour the cream into a bowl, cover its surface directly with plastic wrap to prevent a skin from forming, and let it cool completely in the fridge.
Prepare the Halawet El Jibn Dough:
In a pot, bring the water and sugar to a boil.
Add the semolina all at once, stirring vigorously with a wooden spoon until a cohesive dough forms.
Reduce the heat, then add the shredded Almanfoush Mozzarella and orange blossom water. Continue to stir and knead with the spoon until the cheese melts completely and incorporates into the semolina, creating a stretchy, glossy dough.
Roll and Fill the Dough:
Grease a clean surface (like a kitchen counter) with a little cool syrup to prevent sticking.
Place the hot dough on the surface and roll it out with a rolling pin (also greased with syrup) until thin.
Pipe the cold cream filling along one edge of the dough, then roll the dough over it twice.
Cut the long roll and repeat the process with the remaining dough.
Chill and Serve:
Place the filled rolls in the refrigerator for at least one hour to set.
Cut them into equal-sized pieces and garnish generously with ground pistachios.
Serve cold with a drizzle of syrup to taste.
Why Are Almanfoush Products the Perfect Choice?
Authentic Halawet El Jibn requires pure ingredients. Almanfoush Mozzarella, being a natural cheese made from fresh milk, guarantees the perfect stretch and a clean flavor without any overpowering saltiness. Meanwhile, Almanfoush milk and cream give the filling a rich, creamy texture and an unbeatable taste, resulting in a dessert you can be proud to serve.
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