Lebanese cheese-filled semolina rolls in rose water syrup — a Hama sweet.
Halawet el-Jibn (sweetness of cheese) is one of Lebanon and Syria's most extraordinary desserts — silky semolina dough made with melted akkawi cheese is rolled out thin, filled with thick clotted cream (qishta), and rolled into logs, then sliced and drenched in fragrant rose water and orange blossom syrup. The result is simultaneously creamy, chewy, floral, and lush.
Serves 10
Melt cheese in a non-stick pan over medium heat. Add semolina and sugar, stirring constantly until a smooth, pliable dough forms, about 5 minutes.
Turn dough onto a surface lined with plastic wrap. Working quickly while warm, roll out thin. Spread cream filling over surface.
Roll tightly into a log. Slice into rounds.
Arrange slices on a platter, douse with rose water syrup, and sprinkle with pistachios.
Work quickly while the dough is warm — it hardens as it cools.
Desalt akkawi by soaking in cold water for several hours, changing water.
Fill with whipped cream instead of qishta.
Add whole pistachios inside the roll.
Best fresh. Store in syrup for up to 2 days.
Halawet el-Jibn originated in Hama, Syria, and is equally treasured in Lebanon as one of the Levant's greatest sweets.
Fresh mozzarella or a mix of ricotta and mozzarella works as a substitute.
Per serving (150g / 5.3 oz) · 10 servings total
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