{"id":4792,"date":"2024-02-19T22:49:09","date_gmt":"2024-02-19T22:49:09","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=4792"},"modified":"2026-10-27T01:35:41","modified_gmt":"2026-10-27T01:35:41","slug":"halawet-al-jibn","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/halawet-al-jibn\/","title":{"rendered":"Authentic Halawet El Jibn Recipe (Sweet Cheese Rolls)"},"content":{"rendered":"

This authentic Halawet El Jibn recipe<\/strong> is one of the most requested recipes by my readers, and it’s easy to see why! This traditional Lebanese dessert features soft, stretchy cheese and semolina dough wrapped around a luscious, creamy clotted-cream filling known as ashta<\/em>.<\/p>\n

These delicate Lebanese sweet cheese rolls are drizzled with fragrant sugar syrup infused with orange blossom water and garnished with crushed pistachios for an irresistible Middle Eastern treat.<\/p>\n

A beloved dessert in both Lebanese and Syrian cuisine, Halawet El Jibn showcases the beauty of traditional Middle Eastern sweets. The combination of stretchy cheese dough, silky ashta filling, and aromatic sugar syrup creates a delicious balance of textures and flavors.<\/p>\n

Elegant, indulgent, and surprisingly satisfying to make at home, this traditional Halawet El Jibn recipe is perfect for special occasions, family gatherings, or whenever you’re craving an authentic taste of Lebanon.<\/p>\n

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The Origin of Halawet El Jibn<\/h2>\n

Oriental sweet shops across Lebanon and Syria feature Halawet El Jibn on their menus. Today, these delicate semolina-and-cheese rolls, with their soft, creamy centers, are gaining popularity in other parts of the world as well.<\/p>\n

Halawet El Jibn has stood the test of time, but not without evolving. Based on some videos I watched on YouTube, the dessert may have originated as a simple sweet semolina-and-cheese dough, cut into strips and served with sugar syrup. According to one version of the story, this ingenious creation was developed by the great-grandfather of Asaad Salloura in the 1870s. It was reportedly sold on the streets of Hama, carried on vendors’ heads as a humble, on-the-go treat.<\/p>\n

Over time, it evolved into the more refined dessert we know today, filled with ashta, a rich Middle Eastern clotted cream.<\/p>\n

But this is only one version of the story. Others firmly maintain that Halawet El Jibn originated in the Syrian city of Homs. The debate does not end there: Tripoli, in northern Lebanon, is also renowned for its Halawet El Jibn, and some people insist that the dessert is distinctly Lebanese.<\/p>\n

In the end, I found that its history appears to be rooted in several cities and culinary traditions. The debate has become an ongoing war of words, fueled by the strong sense of pride people take in their national cuisines.<\/p>\n

Regardless of where this brilliant creation first originated, credit is due to the pastry chefs who have refined the technique and carried the tradition forward. They have preserved one of the Middle East’s most iconic sweets and ensured that its legacy continues.<\/p>\n

Perhaps the most important aspect of any culinary heritage is not claiming ownership, but preserving the knowledge, craftsmanship, and traditions that allow it to endure.<\/p>\n

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Tips and Tricks<\/h2>\n

This sublime dessert gets its deep Middle Eastern flavors and aromas from a combination of mastic gum and orange blossom water, which lend it a lovely, delicate floral undertone. Please don’t skip them!<\/p>\n

Choose the right cheese.<\/strong> Not all cheeses are created equal when it comes to melting. Opt for cheeses with good melting properties, such as Tchiki Akkawi, Majdoola, or mozzarella. Mozzarella, in particular, is excellent for achieving that irresistible cheese stretch. These cheeses have the right balance of fat and moisture to melt smoothly and blend beautifully with the sugar and semolina.<\/p>\n

About Akkawi cheese:<\/strong> Akkawi is a traditional Middle Eastern cheese commonly used in both sweet and savory dishes. It is heavily salted for preservation and needs to be soaked before use. I tested mozzarella as a substitute and found the result incredibly satisfying. If you choose mozzarella, however, use the best-quality mozzarella you can find, as the quality of the cheese will have a significant impact on the final result.<\/p>\n

If using Tchiki Akkawi or Majdoola:<\/strong> You will need to desalinate the cheese, as both are quite salty. Cut the cheese into squares, cover them with water, and soak for 8 hours, changing the water every hour to gradually reduce the saltiness. Skip this step if you’re using mozzarella!<\/p>\n

For the pistachio garnish:<\/strong> Grind 2 tablespoons of pistachios in a food processor, or use a spice or coffee grinder to process them into a fine powder. Sprinkle the pistachio powder over the Halawet El Jibn just before serving.<\/p>\n

Storage:<\/strong> Refrigerate Halawet El Jibn for up to 4 days, tightly covered with plastic wrap. This will prevent it from drying out and help preserve its freshness.<\/p>\n

A Time-Saving Strategy<\/h2>\n

While Halawet El Jibn may look labor-intensive to prepare, it is actually a fun and rewarding dessert to make\u2014and just wait until you taste those incredible flavors!<\/p>\n

To make the process easier, this recipe requires about 30 minutes of prep time and 15 minutes of cook time, plus a 2-hour chilling period for the fillings. For a stress-free assembly, I recommend dividing the preparation into two stages:<\/p>\n