📝 About This Recipe
A crown jewel of Lebanese patisserie, Halawet el Jibn is a breathtaking fusion of soft, rose-scented cheese dough and luscious clotted cream. Originating from the city of Hama and perfected in Tripoli, these delicate rolls offer a unique texture that is simultaneously chewy, creamy, and light. Drizzled with a glistening orange blossom syrup and crowned with emerald pistachios, it is the ultimate expression of Middle Eastern elegance and hospitality.
🥗 Ingredients
Ater (Orange Blossom Simple Syrup)
- 2 cups Granulated sugar
- 1 cup Water
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 tablespoon Orange blossom water (high quality)
Sweet Cheese Dough
- 1 cup Water
- 1/2 cup Granulated sugar
- 1 cup Fine semolina (ensure it is fine, not coarse)
- 400 grams Akkawi cheese or Mozzarella (desalted if using Akkawi; shredded if using Mozzarella)
- 2 tablespoons Rose water
Filling and Garnish
- 2 cups Ashta (Clotted Cream) (store-bought or homemade Lebanese cream)
- 1/2 cup Raw pistachios (finely crushed)
- 2 tablespoons Rose petal jam (optional for garnish)
👨🍳 Instructions
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1
Prepare the syrup (Ater) first: Combine sugar, water, and lemon juice in a small saucepan. Bring to a boil, then simmer on low for 10 minutes until slightly thickened. Stir in the orange blossom water and set aside to cool completely.
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2
If using Akkawi cheese, ensure it has been soaked in fresh water for 24 hours (changing the water frequently) to remove all salt. Drain and pat very dry before using. If using Mozzarella, ensure it is low-moisture and finely shredded.
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3
In a wide, non-stick pot over medium heat, combine 1 cup of water and 1/2 cup of sugar. Stir until the sugar is fully dissolved and the mixture begins to simmer.
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4
Gradually whisk in the fine semolina. Stir constantly with a wooden spoon or silicone spatula for 2-3 minutes until the mixture thickens into a smooth, thick paste.
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5
Lower the heat to minimum and add the shredded cheese and rose water. Stir vigorously. The cheese will initially release moisture, then begin to melt and incorporate into the semolina.
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6
Continue stirring and folding the mixture until it transforms into a cohesive, smooth, and stretchy dough that pulls away from the sides of the pot. This should take about 5-7 minutes.
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7
Prepare your work surface: Drizzle a generous amount of the cooled sugar syrup onto a large piece of parchment paper or a clean silicone mat. This prevents sticking and adds flavor.
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8
Place the hot cheese dough onto the syrupy surface. Drizzle a little more syrup on top of the dough to help with rolling.
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9
While the dough is still warm (and pliable), use a rolling pin to flatten it into a large, thin rectangle (about 1/8 inch thick). Aim for a neat shape to minimize waste.
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10
Trim the uneven edges of the rectangle with a sharp knife to create clean lines. You can snack on these scraps!
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11
Pipe or spoon a thick line of Ashta cream along the long edge of the dough, leaving about an inch of space from the bottom border.
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12
Carefully lift the edge of the dough and roll it over the Ashta once or twice until the cream is fully encased. Use a knife to cut the roll away from the rest of the dough sheet.
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13
Repeat the filling and rolling process with the remaining dough. Place the long rolls on a tray, cover with plastic wrap, and refrigerate for at least 1 hour to firm up.
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14
Once chilled, use a sharp knife to slice the rolls into bite-sized pieces (about 2 inches long).
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15
Arrange on a serving platter. Garnish the ends of each roll with crushed pistachios and a tiny dot of rose petal jam. Serve with the extra syrup on the side.
💡 Chef's Tips
Work while the dough is hot; if it cools down too much, it loses its elasticity and becomes difficult to roll. Always use fine semolina; coarse semolina will result in a grainy texture that lacks the signature silkiness. If using Mozzarella, choose a high-quality, buffalo-style or low-moisture block and shred it yourself for the best melt. Ensure your syrup is completely cold before using it to roll the dough; the temperature contrast helps manage the dough's stickiness. For an extra authentic touch, add a drop of Mastic resin (ground with a pinch of sugar) to the dough for a unique floral aroma.
🍽️ Serving Suggestions
Serve chilled alongside a small cup of strong Lebanese white coffee (Cafe Blanc). Pair with a platter of fresh seasonal fruits like loquats or grapes to balance the sweetness. Drizzle with extra orange blossom syrup immediately before eating for a glossy finish. For a formal presentation, serve three rolls per person on a slate board dusted with pistachio powder. Accompany with a glass of chilled Arak for a traditional Lebanese experience.