Can I make the cheese dough ahead of time?
While the dough is best used warm, you can prepare it a few hours in advance and gently reheat it over very low heat, stirring constantly, until pliable again.
DESSERT
Iraqi Halawet el Jibin (Sweet Cheese Rolls) with Pistachios and Rosewater Syrup
Indulge in these delicate Iraqi sweet cheese rolls, known as Halawet el Jibin. Soft, pliable cheese dough is filled with creamy clotted cream, then rolled and drizzled with fragrant rosewater syrup and garnished with crunchy pistachios for a truly exquisite dessert.
HOW TO MAKE IT
Let's cook.
01
Prepare the rosewater syrup: Combine 1 cup granulated sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer for 5 minutes. Remove from heat, stir in 1 tablespoon rosewater, and let cool completely.
02
Make the cheese dough: In a large non-stick pot, combine 1 cup fine semolina and 1 cup water. Cook over medium-low heat, stirring constantly, until the mixture thickens into a paste, about 3-5 minutes.
03
Add the cheese: Immediately add 1 pound shredded sweet mozzarella cheese to the semolina paste. Continue stirring vigorously over medium-low heat until the cheese melts and forms a smooth, elastic dough, about 5-7 minutes. The dough should be shiny and pull away from the sides of the pot.
04
Form the rolls: Transfer the hot cheese dough onto a lightly oiled surface (a large cutting board or silicone mat works well). Using an oiled rolling pin, roll the dough into a thin rectangle, approximately 1/8 inch thick. Trim the edges to create a neat rectangle.
05
Fill and roll: Spread 1 1/2 cups ashta (clotted cream) evenly over the cheese dough rectangle, leaving a 1/2-inch border along one long edge. Carefully roll the dough tightly from the opposite long edge towards the cream-free border, forming a log.
06
Chill and slice: Wrap the log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm. This makes slicing easier and prevents the rolls from falling apart.
07
Serve: Unwrap the chilled log and slice it into 1-inch thick pieces. Arrange the sweet cheese rolls on a serving platter, drizzle generously with the cooled rosewater syrup, and sprinkle with 1/2 cup chopped pistachios.
About This Recipe
Indulge in these delicate Iraqi sweet cheese rolls, known as Halawet el Jibin. Soft, pliable cheese dough is filled with creamy clotted cream, then rolled and drizzled with fragrant rosewater syrup and garnished with crunchy pistachios for a truly exquisite dessert.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best results, use a good quality sweet mozzarella cheese that melts smoothly. If ashta is unavailable, a very thick mascarpone or homemade clotted cream can be used as a substitute. Ensure the syrup is completely cool before drizzling to prevent the cheese rolls from becoming soggy.
Easy Substitutions
Orange blossom water can be used instead of rosewater for a different floral note in the syrup. Almonds or walnuts can replace pistachios for the garnish. Ricotta cheese, drained very well, can be used as a filling if ashta is not accessible, though the texture will be slightly different.
Storage & Reheating
Store leftover Halawet el Jibin in an airtight container in the refrigerator for up to 3 days. It is best consumed fresh, as the dough can harden slightly over time. Do not freeze.
Serving Suggestions
Serve these sweet cheese rolls as a delightful dessert after a meal, alongside strong Arabic coffee or mint tea. They are also perfect for special occasions or as a sweet treat during gatherings. A small side of fresh berries can add a touch of tartness to balance the sweetness.
Common Mistakes
1. Not stirring the semolina constantly: This can lead to lumps in the dough. Stir continuously until a smooth paste forms. 2. Overcooking the cheese dough: Cooking too long can make the dough tough and difficult to roll. Remove from heat as soon as it's smooth and elastic. 3. Using warm syrup: Warm syrup will melt the cheese dough, making the rolls soggy. Always ensure the syrup is completely chilled. 4. Not chilling the rolls sufficiently: Insufficient chilling makes the rolls difficult to slice neatly and can cause the filling to ooze out. 5. Using regular mozzarella: Regular mozzarella is too salty for this sweet dish; ensure you use sweet mozzarella or a low-sodium variety.
Frequently Asked Questions
What is ashta?
Ashta is a traditional Middle Eastern clotted cream, known for its rich, thick, and slightly sweet flavor. It's often used in desserts.
Can I use a different type of cheese?
Sweet mozzarella is traditional due to its mild flavor and excellent melting properties. Other cheeses may alter the taste and texture significantly.
How do I prevent the dough from sticking?
Lightly oil your work surface and rolling pin. This will help prevent the dough from sticking and make it easier to handle.
Can I add other flavorings to the syrup?
Yes, a squeeze of lemon juice can be added to the syrup to prevent crystallization, or a hint of orange blossom water for a different aroma.
MORE TO KNOW
The key to perfect Halawet el Jibin lies in working quickly with the cheese dough while it's still warm and pliable. If the dough cools too much, it becomes difficult to roll. You can gently reheat it over very low heat for a minute or two if needed, but be careful not to scorch it. The ashta (clotted cream) filling is traditionally very rich and thick; if using a substitute, ensure it has a similar consistency to prevent the rolls from becoming watery. Homemade ashta can be made by simmering heavy cream until very thick and then chilling it.
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