Can I make Halawet el Jibn ahead of time?
You can prepare the syrup a day in advance. The pastries themselves are best assembled and served fresh, but can be stored in the refrigerator for up to 3 days.
DESSERT
Syrian Cheese Pastries with Sweet Syrup (Halawet el Jibn)
Indulge in these delicate Syrian cheese pastries, known as Halawet el Jibn, featuring a sweet cheese dough rolled around clotted cream and drizzled with fragrant rosewater syrup. This traditional dessert offers a delightful balance of sweet and savory flavors.
HOW TO MAKE IT
Let's cook.
01
Prepare the sweet syrup: Combine 1 cup sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer for 5 minutes until slightly thickened. Remove from heat and stir in 1 teaspoon rosewater. Set aside to cool completely.
02
Prepare the cheese dough: In a large non-stick pan, combine 1 cup fine semolina and 1 cup water. Cook over medium heat, stirring constantly, for 2-3 minutes until the water is absorbed and a thick paste forms.
03
Add the shredded sweet cheese to the semolina mixture. Continue to cook over medium heat, stirring and pressing the cheese into the semolina, for 5-7 minutes until the cheese is fully melted and incorporated, forming a smooth, elastic dough. The dough should pull away from the sides of the pan.
04
Transfer the hot cheese dough to a lightly oiled surface or a piece of parchment paper. Using oiled hands or a rolling pin, immediately spread the dough into a thin rectangle, about 1/8 inch thick. Work quickly while the dough is warm and pliable.
05
Spread 1 cup ashta (clotted cream) evenly over one half of the cheese dough rectangle. Carefully fold the other half of the dough over the cream, or roll the dough tightly from one end to form a log.
06
Using a sharp, oiled knife, cut the log into 1.5-inch pieces. Arrange the pastries on a serving platter.
07
Drizzle the cooled rosewater syrup generously over the pastries. Garnish with 1/4 cup crushed pistachios before serving.
About This Recipe
Indulge in these delicate Syrian cheese pastries, known as Halawet el Jibn, featuring a sweet cheese dough rolled around clotted cream and drizzled with fragrant rosewater syrup. This traditional dessert offers a delightful balance of sweet and savory flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your sweet cheese is properly desalted if using akkawi; soak it in water, changing the water several times over a few hours. Work quickly with the cheese dough while it's warm, as it becomes harder to handle once it cools. For best results, use a good quality non-stick pan for the dough.
Easy Substitutions
If ashta (clotted cream) is unavailable, you can use a mixture of mascarpone cheese and heavy cream, whipped together. For the sweet cheese, desalted mozzarella can be used as an alternative to akkawi. Orange blossom water can replace rosewater in the syrup for a different floral note.
Storage & Reheating
Store leftover Halawet el Jibn in an airtight container in the refrigerator for up to 3 days. The pastries are best enjoyed fresh, but can be gently warmed to soften the cheese dough before serving.
Serving Suggestions
Serve these delightful pastries as a dessert after a meal, alongside a cup of strong Arabic coffee or mint tea. They are also perfect for special occasions and gatherings, arranged beautifully on a platter. A sprinkle of edible rose petals can add an elegant touch.
Common Mistakes
1. Not desalting the cheese properly: This will result in overly salty pastries. Always follow instructions for desalting akkawi cheese. 2. Not working quickly with the dough: The cheese dough becomes stiff and difficult to spread once it cools. Have your work surface and tools ready. 3. Overcooking the syrup: An overcooked syrup will be too thick and crystallize. Simmer just until slightly thickened. 4. Using cold syrup: Pouring hot syrup over the pastries can make them soggy. Ensure the syrup is completely cooled.
Frequently Asked Questions
What is ashta?
Ashta is a traditional Middle Eastern clotted cream, rich and thick. It's often used as a filling for desserts. You can find it in Middle Eastern grocery stores or make a homemade version.
Why is my cheese dough not smooth?
This could be due to not cooking it long enough for the cheese to fully melt and incorporate, or not stirring constantly. Ensure the cheese is finely shredded for quicker melting.
MORE TO KNOW
The key to perfect Halawet el Jibn lies in the texture of the cheese dough. It should be smooth, elastic, and easy to spread. If your dough feels too sticky, you might need to cook it a little longer to evaporate more moisture. If it's too stiff, it might have cooled too much; gently reheat it in the pan with a tiny splash of water to make it pliable again. The quality of the sweet cheese is also crucial; traditional akkawi cheese provides the authentic flavor and texture, but desalted mozzarella is a good accessible substitute.
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