Halawet El Jibn
Description
“Halawet El Jibn” is an impressive-looking dessert that is easier to make than you might think, even with all the steps involved. Treat yourself to these delicious, sweet bites!I have been making “Halawet El Jibn” for so many years that, as I write this post, my mind naturally wanders back to memories of enjoying it at sweet shops in Lebanon. I remember how my mom prepared and served it, how the recipe was passed down among family members, and how it was shared with friends.Food, much like culture itself, is a living thing. It evolves through the people who make it, share it, and connect with it. Whether you are hosting a celebration or simply need a little cheering up, “Halawet El Jibn” is the perfect choice when you are craving a little sweetness and comfort.Watch the detailed video tutorial below and follow along as I show you how to make this beloved Lebanese dessert.
Ingredients
Lebanese Clotted Cream (Ashta)
- 1 ½ cups milk
- ½ cup heavy cream
- 2 heaping tablespoons cornstarch
- ¼ teaspoon mastic gum crushed with a pinch of sugar using a mortar and pestle
Sugar Syrup (Atter)
- 2 cups sugar
- 1 cup water
- 2 tablespoons lemon juice
- 1 tablespoon orange blossom water
Semolina-Cheese Dough
- 350 g 12 oz mozzarella cheese
- 1 cup fine semolina flour fine farkha in Arabic
- ¾ cup granulated sugar
- 1 ¼ cups water
- ¼ teaspoon mastic gum crushed with a pinch of sugar
For Garnish
- - 2 tablespoons shelled pistachios finely chopped
Instructions
- To make the ashta (Middle Eastern clotted cream):Place the milk, heavy cream, cornstarch, and mastic in a saucepan over medium heat, whisking constantly to prevent scorching. Once the liquid comes to a boil, the mixture will begin to thicken. (It should become quite thick.) Set aside, cover with a piece of plastic wrap (pressed directly onto the surface) to prevent a skin from forming, and leave to cool completely.
- To make the sugar syrup (atter):Place the sugar, water, and lemon juice in a saucepan over medium heat. Stir gently until the sugar has dissolved before the mixture begins to boil. Once it comes to a boil, stop stirring, reduce the heat to low, and simmer for 7 minutes. Do not cover the saucepan. Add the orange blossom water and simmer for 1 more minute. Set aside to cool completely.
- To make the semolina-cheese dough:In a medium saucepan, combine ¾ cup sugar, 1 cup fine semolina, the crushed mastic, and 1¼ cups water. Whisk the mixture over medium-high heat, stirring constantly, until it comes to a boil and thickens into a paste.Reduce the heat to low, add the shredded mozzarella cheese, and stir vigorously with a wooden spoon or spatula until the cheese is completely melted and fully incorporated into a smooth, stretchy dough. This happens very quickly.Remove from the heat and set aside just until the dough is cool enough to handle. Divide the dough into two equal portions.
- Work with one of the halves. Place two equal-sized sheets of parchment paper underneath and on top of the dough, creating a kind of dough sandwich. Then, using your rolling pin, roll out the dough while keeping it sandwiched between the two sheets of parchment paper. Roll the dough as evenly as possible into a rectangle about 1 1/4 cm (1/2 inch) thick. Avoid making it any thinner, as the dough may poke through. Remove the top sheet of parchment paper, if you haven’t already done so.
- Use a ruler for this step to cut the dough into a uniform rectangle (it doesn’t have to be perfect). Trim off the excess dough and set it aside. (It would be a crime to throw away those trimmed pieces—eat them later with some ashta and sugar syrup!)
- Using a pastry bag fitted with a large coupler, apply firm pressure to pipe a line of filling close to the edge of the dough, lengthwise. Starting at the end closest to you, carefully lift the edge of the parchment to bring the innermost edge of the semolina-cheese dough up and over the filling. Use the parchment to gently encourage the dough into a circular shape until the filling (ashta) is completely enclosed, with the seam facing down.Then, using a pizza cutter or sharp knife, carefully slice the log away from the remaining dough. Pipe the filling in the same manner along the remaining portion of the semolina-cheese dough, and repeat with the second piece of dough. I ended up with six logs in total.
- Using a sharp knife, cut the rolls into equal bite-sized pieces, about 4–5 cm (1.5 inches) long. Transfer them to a serving platter and garnish each piece with crushed pistachios. If you are lucky enough to have dried rose petals, add them for a beautiful pop of color. Unfortunately, I couldn’t find any where I live, but no worries if you can’t either—they are purely decorative! Serve with the sugar syrup on the side.
Video
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