This authentic Halawet El Jibn recipe 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.

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.

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.

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.

The Origin of Halawet El Jibn

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.

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.

Over time, it evolved into the more refined dessert we know today, filled with ashta, a rich Middle Eastern clotted cream.

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.

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.

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.

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.

Tips and Tricks

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!

Choose the right cheese. 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.

About Akkawi cheese: 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.

If using Tchiki Akkawi or Majdoola: 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!

For the pistachio garnish: 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.

Storage: 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.

A Time-Saving Strategy

While Halawet El Jibn may look labor-intensive to prepare, it is actually a fun and rewarding dessert to make—and just wait until you taste those incredible flavors!

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:

• Stage 1: Prepare Ahead. Make the creamy ashta filling and fragrant atter (sugar syrup) in advance. Allow at least 2 hours for the ashta to chill and set in the refrigerator and for the syrup to cool completely before using. You can prepare both a day ahead and refrigerate the ashta in an airtight container until ready to use.
• Stage 2: Prepare the Dough on Serving Day. Make the semolina-cheese dough on the day you plan to serve the dessert. Since the dough must be rolled and filled while still warm and pliable, having the chilled ashta and cooled atter ready beforehand makes assembling your Halawet El Jibn much easier and more enjoyable.

And now, let’s get started! Watch the video tutorial below.

How to Make Ashta (Middle Eastern Clotted Cream)

1. Combine and heat: In a medium saucepan, combine the milk, heavy cream, cornstarch, and crushed mastic gum. Place over medium heat, whisking until the cornstarch is fully dissolved.

2. Thicken the cream: Continue whisking constantly to prevent lumps and scorching. Bring the mixture to a gentle boil and cook until it thickens into a smooth, dense cream.

3. Cool and chill: Remove the saucepan from the heat. Cover the surface of the cream with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Let it cool completely before using.

 Time-Saving Tip: Prepare the ashta a day ahead and store it in an airtight container in the refrigerator until ready to use. This makes assembling your Halawet El Jibn much easier!

How to Make the Sugar Syrup (Atter)

1. Dissolve the sugar: In a saucepan over medium heat, combine the sugar, water, and lemon juice. Stir gently with a wooden spoon until the sugar has completely dissolved, before the mixture comes to a boil.

2. Simmer the syrup: Once the mixture comes to a boil, stop stirring, reduce the heat to low, and let it simmer uncovered for 7 minutes.

3. Add the orange blossom water: Stir in the orange blossom water and let the syrup simmer for 1 more minute. Remove the saucepan from the heat and set the syrup aside to cool completely before serving.

2. Melt the cheese: Reduce the heat to low and add the shredded mozzarella. Stir vigorously with a wooden spoon or spatula until the cheese has completely melted and is fully incorporated, forming a smooth, stretchy dough.

3. Cool and divide: Remove the saucepan from the heat and let the dough cool slightly, just until it is comfortable to handle while still warm and pliable. Divide it into two equal portions and shape each portion into a ball.

 Tip: Keep the dough warm while working with it. Semolina-cheese dough becomes firmer as it cools, making it more difficult to stretch and shape into thin sheets for your Halawet El Jibn rolls.

Rolling and Assembling the Halawet El Jibn

1. Sandwich the dough: Work with one portion of dough at a time. Place the dough ball between two equally sized sheets of parchment paper, creating a dough sandwich.

2. Roll out the dough: Using a rolling pin, roll the dough evenly between the two sheets of parchment paper to form a rectangle about 1.25 cm (½ inch) thick. Avoid rolling it too thin, as the dough may tear or develop holes. Carefully peel off the top sheet of parchment paper.

3. Trim the edges: Use a ruler and a sharp knife to trim the dough into a neat, uniform rectangle. It doesn’t need to be perfectly shaped. Set the excess dough scraps aside to enjoy later with leftover ashta and sugar syrup!

4. Pipe the ashta filling: Transfer the chilled ashta to a pastry bag fitted with a large round tip or coupler. Pipe a thick, even line of filling lengthwise along one edge of the dough rectangle, leaving a little space at the edge for sealing.

5. Roll the dough: Starting with the edge closest to you, carefully lift the bottom parchment paper to help fold the nearest edge of the semolina-cheese dough up and over the filling. Continue rolling gently, using the parchment paper to guide the dough into a tight, even log until the filling is completely enclosed. Position the seam underneath the roll to keep it securely closed.

6-Using a sharp knife, cut the logs into equal-sized pieces, about 4–5 cm (1.5 inches) long.

9-Transfer the pieces to a pretty platter and garnish each one with crushed pistachios. If you’re lucky enough to have dried rose petals, sprinkle some over the top for an extra touch of elegance. Unfortunately, I couldn’t find any where I live, but don’t worry if you can’t find them either—they’re simply there to add a pop of color. Serve with sugar syrup on the side.

Storage: Store Halawet El Jiben in the refrigerator for up to 4 days, covered tightly with plastic wrap to keep it moist, prevent it from drying out, and maintain its freshness.

The creamy center contrasts beautifully with the soft, stretchy, cheesy semolina dough. These are a must-have in our household during the holy month of Ramadan and at family gatherings—they’re always such a treat!

7 Traditional Middle Eastern Desserts Served with Sugar Syrup

• Halawet Al Riz / Sweet Cheesy Rice Pudding
• Awamat (Lebanese Doughnuts)
• Knafeh Bil Ashta
• Ashtalieh/ Ashtalleya with Desiccated Coconut
• Bread Knafeh
• Nabulsi Knafeh/Kunafa/ Knafeh Nabulsieh
• Znoud El Sit

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Halawet El Jibn

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Prep: 30 minutes minutes

Cook: 15 minutes minutes

Chill Time 2 hours hours

Servings 7

Course

desserts

Cuisine

#Middle Eastern

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Lebanese

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syrian

Print Pin Review

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

 

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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

Keyword ashta, Cheese, Sugar syrup

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