{"id":4792,"date":"2024-02-19T22:49:09","date_gmt":"2024-02-19T22:49:09","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=4792"},"modified":"2024-11-14T19:39:18","modified_gmt":"2024-11-14T19:39:18","slug":"halawet-al-jibn","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/halawet-al-jibn\/","title":{"rendered":"Halawet Al Jibn"},"content":{"rendered":"

Halawet El Jibn!<\/strong>\u00a0One of the most common requests I receive in my inbox is from readers asking me to post a recipe for \u201cHalawet El Jibn\u201d. The dessert is a well-loved classic for a reason. A dense stretchy cheese-semolina dough that envelopes a milky clotted cream like filling \u2014that we call in Arabic ashta \u2014and drizzled with sugar syrup flavored with orange blossom water. A unique Lebanese and Syrian dessert that reflects the pure refined art of our cuisine in terms of presentation and taste. Yes, a genius culinary technique that Lebanese and Syrian chefs perfected with precision over years \u2014\u201dHalawet El Jibn\u201d is elegant, sophisticated, and an utterly gourmet dessert.\u00a0Watch the detailed video below!<\/strong><\/p>\n

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The origin of Halawet El Jibn!\u00a0<\/b><\/h2>\n

Oriental sweet shops all across Lebanon and Syria have \u201cHalawet El Jibn\u201d on the menu, and now these sweet semolina-cheesy rolls with their creamy soft center are on the rise and are gaining popularity in other parts of the world too. \u201cHalawet El Jibn\u201d has survived the passage of time but was subject to evolution. \u00a0Based on some videos I watched on YouTube, \u201cHalawet El Jibn\u201d, at the start, was a sweet semolina-cheese dough\u00a0 cut into strips and sold plain with sugar syrup. It is believed that the bright invention came from Asaad Salloura\u2019s great-grandfather in the 1870s. It was\u00a0 sold on the streets of Hama carried over the head as a modest on the go dessert. Later it was improved and transformed to a more refined\u00a0 dessert filled with ashta(Middle Eastern clotted cream). This is one version of the story, others would blindly claim that the origin comes from the city of Homs in Syria; paradoxically, the debate doesn\u2019t stop here since the city of Tripoli in Northern Lebanon, is home to the best \u201cHalawet El Jibn\u201d, some folks would strictly insist that the origin is Lebanese; brief, I found that it\u2019s actually rooted in a variety of cities and countries.\u00a0 It is a non-stop war of words due to that\u00a0<\/em>strong sense of pride for one\u2019s own national cuisine.\u00a0Respect to the pastry chefs who honed the technique and continued the legacy by preserving one of the most iconic sweets of the Middle East, no matter what country or city of origin the bright invention came from \u2014 the inheritance of knowledge is important to sustain our food culture<\/strong><\/p>\n

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Tips and Tricks:<\/h2>\n