Halawet El Jibn is a Lebanese dessert made of a sweet cheese dough that is typically filled with clotted cream or whipped cream and sometimes drizzled with a syrup made of sugar and rose water. The dough is made from a mixture of sweet cheese, semolina, and sugar, and is then rolled out into thin circles or ovals.

The cheese dough is then filled with clotted cream or whipped cream, rolled up, and served with a drizzle of the syrup. The texture of the cheese dough is soft and slightly chewy, and the filling is creamy and sweet. Halawet El Jibn is a popular dessert in Lebanon and is often served during special occasions such as weddings and religious celebrations.

Ingredients

1 cup water1 cup atar/syrup (see atar recipe)1 cup fine semolinaHalf kilo sweet cheese, cut small piecesAshta/cream (see cream recipe).

Instructions

On a clean surface add half cup of syrup/atar. In a pot over medium-high heat, heat together the water and atar/syrup, stirring occasionally bring to a boil then add in the cheese, and stir well until the cheese meltsthen add in the fine semolina, stirring constantly with a spatula until well combined and slightly thickened keep stirring until the cheese melts and the mixture forms a soft, cohesive dough.Place the dough on the syrup and roll out the dough until u get the thickness desired. Using a sharp knife or pizza cutter, cut straight lines into the dough and stuff it with the cream.Garnish with pistachio and pour atar on top if desired.

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Halawet El Jibn

Ingredients

Instructions

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