Halawet el Jibn

Halawet el Jibn (Syrian Sweet Cheese Rolls)

A classic Levantine dessert of soft, chewy sweet cheese dough rolled around clotted cream, cut into pieces, and drenched in orange blossom syrup with crushed pistachios. Best made and served the same day while the rolls are tender.

Prep

30 min

Cook

20 min

Total

50 min

Serves

10–12 rolls

Difficulty

Medium

Recipe ingredients

• •250 g (9 oz) mild white cheese (akkawi or nabulsi), desalted; see note
• •100 g (¾ cup) fine semolina
• •60 g (⅓ cup) granulated sugar
• •250 ml (1 cup + 2 tbsp) water, plus more for desalting cheese
• •1 tsp orange blossom water
• •200 g (¾ cup) clotted cream (qashta/ashta), or thick mascarpone; see note
• •150 g (1 cup) pistachios, shelled, roughly crushed
• •200 g (¾ cup + 1 tbsp) granulated sugar, for syrup
• •150 ml (⅔ cup) water, for syrup
• •1 tbsp lemon juice, for syrup
• •1 tsp orange blossom water, for syrup

Steps

1. 1 Desalt the cheese: cut the akkawi or nabulsi into chunks, cover with cold water, and soak 4–6 hours (or overnight), changing the water 3–4 times. Taste a piece; it should be only faintly salty. Drain well.
2. 2 Make the syrup first: combine 200 g sugar, 150 ml water and lemon juice in a small saucepan. Bring to a boil, stirring until sugar dissolves, then simmer gently 6–8 minutes until slightly thickened (it should coat a spoon). Remove from heat, stir in 1 tsp orange blossom water, and let cool completely.
3. 3 Tear or grate the drained cheese and place it in a food processor with 250 ml water. Blitz until completely smooth and liquid, scraping down the sides as needed.
4. 4 Pour the cheese mixture into a medium non-stick saucepan over medium heat. Stir constantly with a wooden spoon as it warms.
5. 5 When it begins to steam and thicken slightly, sprinkle in the 100 g semolina and 60 g sugar in a steady stream, stirring vigorously to prevent lumps.
6. 6 Continue stirring over medium heat. The mixture will thicken quickly and start to pull away from the sides and bottom of the pan into a single soft, stretchy mass - this takes about 5–7 minutes. It is done when it forms a cohesive ball and no longer sticks to the pan. Stir in 1 tsp orange blossom water.
7. 7 Lightly dampen a clean work surface or a sheet of plastic wrap with water. Turn the hot dough out and let it cool just until you can handle it, about 2–3 minutes - it must stay warm to remain pliable.
8. 8 Divide the dough in half. Working quickly while still warm, press and stretch each half into a thin rectangle roughly 3 mm thick, about 25 x 30 cm (10 x 12 in). Damp hands help prevent sticking.
9. 9 Spread the clotted cream in a even layer along the long edge of each rectangle, leaving a 1 cm border.
10. 10 Roll each rectangle up tightly into a log, using the plastic wrap or a damp knife to help lift and guide it. Seal the seam.
11. 11 Chill the logs 10 minutes to firm slightly, then cut each into 5–6 short pieces, about 5 cm (2 in) long, using a sharp damp knife for clean cuts.
12. 12 Arrange the pieces cut-side up on a serving platter. Spoon the cooled syrup generously over the rolls and let them soak a few minutes.
13. 13 Scatter the crushed pistachios over the top and serve at room temperature the same day.