Halawet El Jibn Recipe

I absolutely love this recipe for its magical blend of flavors—sweet and floral notes from the rose and orange blossom waters transport me right to a cozy Mediterranean afternoon. Plus, the combination of gooey mozzarella and creamy ricotta filling wrapped in delicate semolina dough is honestly the kind of indulgence that makes my taste buds do a happy dance.

Creating delightful desserts is something I truly love, and Halawet El Jibn is a sweet indulgence that combines the richness of mozzarella cheese and semolina with the floral notes of rose and orange blossom waters. Filled with sweetened ricotta and garnished with crushed pistachios, it’s a delicious treat I adore sharing.

Ingredients

Semolina: Abundant in carbohydrates, it yields a smooth, chewy texture.

Cheese, mozzarella: Supplies creamy consistency and protein, increases richness.

Rosewater: A faint, delicate, and floral scent, which is unavoidably sweet.

Water from orange blossoms: It has a flowery citrus quality that enhances the flavor.

Sugar: Sweetens the dish, setting a delightful dessert balance.

Pistachios: Crunchy and nutty, they furnish protein and healthful fats.

Ricotta/Clotted Cream: Filling that is creamy and smooth, dense in texture and rich.

Ingredient Quantities

• 1 cup semolina
• 1 1/2 cups water
• 1/2 cup sugar
• 1 1/2 cups mozzarella cheese, shredded
• 1 tablespoon rose water
• 1 tablespoon orange blossom water
• 1/2 cup sugar syrup (for serving)
• 1/2 cup sweetened ricotta or clotted cream (for filling)
• Crushed pistachios (for garnish)

Instructions

1. In a medium saucepan, mix the water and sugar, and heat over medium until the mixture simmers gently and the sugar has completely dissolved.

2. Slowly add the semolina to the sugar syrup, stirring constantly to keep lumps from forming. The mixture should be thickening after about 5 minutes of cooking.

3. Reduce the heat and add the shredded mozzarella cheese, stirring and mixing until the cheese has melted completely and the mixture is smooth.

4. Include the rose water and orange blossom water, mixing them thoroughly into the dough so their flavors infuse.

5. Promptly move the dough to a baking sheet lined with parchment, spreading it out to an even thickness of about 1/4 inch.

6. Allow the dough to cool somewhat before cutting it into rectangular strips of the size you want for easy handling.

7. Take a teaspoon of sweetened ricotta or clotted cream and place it at the end of each strip. Gently roll the dough over it to form a log, enclosing the filling.

8. Place the filled rolls on a serving platter and drizzle them generously with syrup.

9. The rolls should be garnished with a sprinkle of crushed pistachios to add color and texture.

10. Serve the Halawet El Jibn at room temperature or slightly chilled for a refreshing dessert.

Equipment Needed

1. Medium saucepan
2. Wooden spoon or spatula
3. Baking sheet
4. Parchment paper
5. Measuring cups
6. Measuring spoons
7. Knife
8. Teaspoon
9. Mixing bowl (for ricotta or cream filling)
10. Serving platter

FAQ

• What type of mozzarella should I use?For this recipe, you want low-moisture, shredded mozzarella, so you get the right texture.
• Can I substitute the rose water or orange blossom water?Although these ingredients lend Halawet El Jibn its unique taste, they can be left out, and the flavor can be obtained with standard vanilla extract.
• How do I make the sugar syrup?Take equal portions of water and sugar, and mix them in a saucepan. Heat until boiling, then allow to simmer until the mixture shows signs of thickening, but not so much that it approaches syrupy, as we want a thin, sweet sauce. Add a drizzle of lemon juice. This part of the process is relatively easy.
• Can I use fresh ricotta instead of sweetened ricotta for the filling?You can use fresh ricotta, but you might need to add a little sugar for sweetness.
• Is it necessary to use both semolina and cheese in the dough?Indeed, both components are vital for developing the typical taste and texture of Halawet El Jibn.
• How should I store Halawet El Jibn?Keep it in a sealed container in the fridge, and it will be good for up to 3 days. When you’re ready to serve, drizzle some syrup over the top, and sprinkle on the pistachios.

Substitutions and Variations

1 cup farina or cream of wheat can be used as a substitute for 1 cup semolina.
A substitution for 1 1/2 cups of mozzarella cheese is 1 1/2 cups of akawi cheese (soaked in water to reduce saltiness) or ricotta cheese.
1 tablespoon rose water could be replaced with 1 tablespoon vanilla extract to create a different flavor profile.
One tablespoon of orange blossom water can be replaced with one tablespoon of lemon zest for a bright, citrusy flavor.
½ cup of sweetened ricotta or clotted cream can be replaced with mascarpone cheese that has been sweetened with a bit of powdered sugar.

Pro Tips

1. Preventing Lumps When adding the semolina to the simmering sugar mixture, do it gradually while stirring continuously. This helps prevent lumps from forming and ensures a smooth dough.

2. Cheese Melting Tip Ensure the mozzarella is finely shredded before adding it to the mixture. This helps it melt more uniformly and blend seamlessly with the semolina base.

3. Flavor Infusion To maximize the aromatic flavors of the rose water and orange blossom water, consider warming them slightly before adding. This enhances their fragrance and helps them blend better into the dough.

4. Cooling the Dough Once the dough is spread on the baking sheet, let it cool just enough so it’s easy to handle but still pliable. This makes rolling it around the ricotta or clotted cream filling much easier without cracking.

5. Syrup Drizzling For an even distribution, use a spoon or a squeeze bottle for the sugar syrup. This ensures every roll gets a generous amount without drowning them, maintaining a perfect balance of sweetness.