Albat Al-Jibn Recipe: Middle Eastern Sweet Cheese Dessert
Halawet el Jibn is a traditional Middle Eastern dessert known for its rich, creamy filling wrapped in a delicate semolina dough. This indulgent treat is served with a drizzle of sugar syrup and topped with crushed pistachios, offering a perfect balance of sweet, floral, and creamy flavors. Popular in countries like Syria and Lebanon, Halawet el Jibn is often enjoyed during festive occasions and holidays. This easy-to-follow recipe will guide you through the process of creating an authentic dessert that is sure to impress your family and guests. Whether you're hosting a special event or simply looking to explore Middle Eastern cuisine, this sweet cheese dessert is a must-try.
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.
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
Calories: 220kcal
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