Halawet El-Jibn

Method24 steps · about 55 min

1. 1

   Step 1: In a saucepan on medium-high heat, add the sugar (2 cups), water (1 cup) and lemon juice (½ teaspoon).

   Uses 2 cups caster sugar · 1 cup water · ½ teaspoon lemon juice

2. 2

   Step 2: Bring to a boil, then immediately reduce the heat and simmer on low heat for 12 minutes. The syrup should thicken slightly. Make sure to use a timer because if the syrup cooks longer, it may thicken too much.

   Simmer sugar syrup · 12 minUses sugar syrup

3. 3

   Step 3: Stir in the orange blossom water (¾ teaspoon) and rose water (¾ teaspoon) at the end of cooking.

   Uses ¾ teaspoon orange blossom water · ¾ teaspoon rose water

4. 4

   Step 4: Transfer to a glass bowl and let cool to room temperature.

   Uses floral sugar syrup

5. 5

   Step 5: In a large saucepan over medium-high heat, cook the water (1½ cup) and sugar (¾ cup) together, stirring occasionally until the sugar dissolves.

   Uses 1½ cup water · ¾ cup caster sugar

6. 6

   Step 6: Bring to a boil then add the fine semolina (1 cup), stirring constantly with a spatula until it is well mixed and slightly thickened (about 30 seconds).

   Uses 1 cup fine semolina

7. 7

   Step 7: Reduce the heat, add the cheese, rose water (1 tablespoon) and orange blossom water (1 tablespoon), and stir over low to medium heat until the cheese melts and a soft, homogeneous dough forms.

   Uses 8 oz. akkawi and majdoola cheese · 1 tablespoon rose water · 1 tablespoon orange blossom water

8. 8

   Step 8: Allow to cool until the mixture is warm enough to handle.

   Uses cheese and semolina dough

9. 9

   Step 9: Divide the dough into 2 equal parts.

   Uses warm cheese dough

10. 10

    Step 10: Take one first half of the dough and reserve the other half in a cloth.

    Uses first half cheese dough; reserve other half

11. 11

    Step 11: Place the dough on a sheet of parchment paper and cover with another sheet.

    Uses first half cheese dough

12. 12

    Step 12: Using a rolling pin, roll the dough between the 2 sheets into a rectangle of about 9 x 13 inches (23 x 33 cm).

    Uses cheese dough between parchment sheets

13. 13

    Step 13: Remove the top sheet.

    Uses rolled cheese dough

14. 14

    Step 14: Using a sharp knife or pizza cutter, cut the uneven sides of the dough to obtain a neat rectangle. You can use a ruler or the edge of an object to help you get straight sides.

    Uses rolled cheese dough

15. 15

    Step 15: Add the ashta (14 oz.) into a piping bag and cut about 1 inch (2 cm) from the tip.

    Uses 14 oz. ashta (Lebanese cream)

16. 16

    Step 16: Spread the ashta on the long side closest to you, about 1 inch (2 cm) from the side.

    Uses ashta for the first log

17. 17

    Step 17: Using the edge of the parchment paper under the dough, lift the dough and wrap it over the cream, until the cream is completely covered. The sealed dough looks like a thin log.

    Uses trimmed first dough rectangle · ashta laid on dough

18. 18

    Step 18: Using a sharp knife, make a cut along the log to cut it from the rest of the dough.

    Uses cream-filled cheese log

19. 19

    Step 19: Repeat this procedure to create 2 additional logs.

    Uses remaining first-half dough · ashta for further logs from first half

20. 20

    Step 20: For cleaner cuts, place the logs in the freezer for about 20 minutes to firm them up a bit. Then, using a sharp knife, divide the logs into 2-inch (5 cm) pieces, to obtain about 30 pieces.

    Uses first cream-filled log · additional cream-filled logs

21. 21

    Step 21: Repeat the exact same procedure with the second piece of dough reserved in the cloth.

    Uses reserved second half cheese dough · remaining ashta for second dough half

22. 22

    Step 22: Arrange the semolina rolls on a serving tray, sprinkle each with a little ground pistachios in the center and rose petal jam.

    Uses cut filled cheese rolls from first half · cut filled cheese rolls from second half · Crushed pistachios · Rose petals jam (optional)

23. 23

    Step 23: Serve alongside the syrup, drizzling each piece before eating.

    Uses cooled floral sugar syrup · garnished cheese rolls

24. 24

    Step 24: Store in the refrigerator in an airtight metal box.

    Uses finished Halawet El-Jibn