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About the Halawet el Jibn Recipe
Halawet el Jibn is a famous Middle Eastern dessert known for its soft, cheesy, and melt-in-your-mouth texture. It’s made using semolina dough, stuffed with a deliciously creamy filling, and topped with a floral sugar syrup and crunchy pistachios. This dessert is especially popular in countries like Syria and Lebanon, often made during special events, Ramadan iftars, and family gatherings.
What makes the Halawet el Jibn recipe so special is its balance of flavor and texture. The filling is soft, creamy, and flavored with rose and orange blossom water. The outer dough is chewy yet tender, thanks to the mozzarella and semolina combination. A drizzle of sugar syrup adds just the right amount of sweetness, while crushed pistachios on top give it a nice crunch.
This dessert is ideal for people of all ages. Kids will love the creamy texture, and adults will appreciate the rich, floral flavors. You don’t need any fancy ingredients—everything used is simple and easy to find in most kitchens or local grocery stores. Whether you’re an experienced home cook or trying something new, this Halawet el Jibn recipe is easy to follow and delivers stunning results every time.
It’s also a great introduction to Arabic cuisine, showcasing the creative use of cheese and floral waters. Whether you’re celebrating Eid, a birthday, or a weekend dinner, this dessert is a perfect way to impress your guests.
Looking for more syrup-soaked treats? Try our Basbousa Recipe with Cream Filling for a Bengali coconut jaggery sweet!
Pro Tips for Perfect Results
- Knead the Dough While Warm: The semolina and cheese dough becomes soft and smooth if kneaded while still warm.
- Use a Piping Bag for Neat Filling: Chilling the filling and using a piping bag helps maintain a clean roll.
- Paneer Substitute: If you can’t find paneer, use ricotta cheese for a similar creamy texture.
- Don’t Overcook Syrup: Keep your syrup light and floral. Boil it just until sugar dissolves, not into a thick consistency.
- Refrigerate Before Slicing: Cooling the rolls helps maintain shape when cutting into pieces.
What Makes This Dessert a Crowd Favorite?
- Cultural Heritage: The Albat Al-Jibn recipe is deeply rooted in Middle Eastern celebrations, making it special and meaningful.
- Sweet & Floral Flavor: The rose and orange blossom waters offer a luxurious aroma and taste.
- Perfect Texture: Soft inside, chewy outside, with a hint of crunch on top from the pistachios.
- Customizable: You can play with different fillings like cream cheese or ricotta, and adjust the sweetness of the syrup.
- Vegan-Friendly Options: The filling can be adjusted for dietary needs using plant-based milk and cheese.
Halawet el Jibn recipe Card
Halawet el Jibn Recipe: Middle Eastern Sweet Cheese Dessert
Equipment
- Medium saucepan
- Wooden spoon or spatula
- Mixing bowl
- Rolling Pin
- Piping bag (optional)
- Plastic Wrap
- Serving tray
- Knife
Ingredients
For the Cream Filling:
- 2 cups Milk
- 4 tbsp Sugar
- 4 tbsp Cornstarch substitute: rice powder if unavailable
- 1 tsp Orange Blossom Water
- 1 tsp Rose Water
- ½ cup Paneer blended until smooth
For the Sugar Syrup:
- ½ cup Sugar
- ¾ cup Water
- 1 tsp Rose Water for flavor
For the Semolina Dough:
- 1 cup Water
- ¼ cup Sugar
- ½ cup Semolina
- 1 cup Mozzarella Cheese grated
For Garnish:
- 2 tbsp Crushed Pistachios
Instructions
Prepare the Cream Filling
- In a medium saucepan, combine 2 cups milk, 4 tbsp sugar, and 4 tbsp cornstarch.
- Stir in 1 tsp each of orange blossom water and rose water.
- Set the saucepan on medium-low heat and stir continuously until the mixture thickens into a creamy texture.
- Once thickened, add ½ cup blended paneer to the mixture and cook for 5-7 minutes until smooth and creamy.
- Remove from heat, let it cool, and refrigerate for at least 30 minutes to set.
Make the Sugar Syrup
- In a small saucepan, combine ½ cup sugar and ¾ cup water.
- Heat on medium for 5 minutes until the sugar dissolves and forms a light syrup.
- Stir in 1 tsp of rose water and set the syrup aside to cool.
Prepare the Semolina Dough
- In another saucepan, combine 1 cup water, ¼ cup sugar, and ½ cup semolina.
- Stir over medium heat until the mixture thickens.
- Once thickened, add 1 cup grated mozzarella cheese and continue to stir until a smooth dough forms.
- While the dough is still warm, knead it slightly to make it smooth.
Assemble the Dessert
- Divide the semolina dough into 3 portions and roll each into thin sheets.
- Place the cold cream filling into a piping bag and pipe a line of cream along one edge of each sheet.
- Roll the dough tightly over the cream filling to form a log.
- Refrigerate the rolled logs for 30 minutes to set.
Serve
- After chilling, slice the rolls into 2-inch pieces.
- Lightly drizzle the prepared sugar syrup over the rolls.
- Sprinkle crushed pistachios on top for a crunchy garnish.
Video
Notes
- For a richer flavor, you can add a pinch of cardamom to the cream filling.
- The semolina dough should be kneaded while still warm to achieve a smooth consistency.
- Refrigerating the rolls before slicing helps them hold their shape better during serving.
- You can substitute paneer with ricotta cheese if preferred.
Nutrition
FAQs About Halawet el Jibn
Can I make Halawet el Jibn ahead of time?
Yes! You can prepare and refrigerate the rolls 1–2 days in advance. Drizzle the syrup and garnish just before serving.
What’s the best cheese to use for the dough?
Grated low-moisture mozzarella works best. It melts into the semolina beautifully to form a pliable dough.
Can I freeze Halawet el Jibn?
Freezing is not recommended as the texture may change. It’s best enjoyed fresh or refrigerated for up to 3 days.
Is Halawet el Jibn gluten-free?
No, it contains semolina. You can experiment with fine cornmeal or gluten-free flour blends, but texture may differ.