Sweet cheese rolls | Halawet el Jibn

 

Halawet el Jibn (sweet cheese rolls):

Halawet el jibn, One of the most famous Arabian sweet dish, people start drooling while eating it.

Rolls of soft, sweet cheese dough are filled with clotted cream and topped with pistachios and rose petal jam in this delightful Arabic delicacy. The finishing touch is a drizzle of syrup scented with orange blossom and rose water.

Arabs are so in love with this sweet cheese rolls that they do not get this thing out of their stock when Eid or any Happy event is near. It is a very special sweet dish for Ramadan and it itself has special place in Iftaar’s table.

You will get to know how this recipe tastes like. I am going to start explaining you.

Halawet El Jibn is a light and creamy morsel of delectability that has a stunning array of unique tastes and textures.

The outer layer is comprised of fine semolina, sugar, and rose water, with the outer layer being made of cheese (usually Akkawi, but I use Mozzarella).

The cheese dough is rolled in the Arabian style clotted cream(eshta) and they area twirled like cream rolls. You can then cut them down into small sized pieces you can call them bite pieces.

It's a little boring on its own, but after you douse it with an orange blossom and rose water sugar syrup, it becomes a flavor explosion. The cheese bundles of paradise are crowned with a last scent of crushed pistachios and a smidgeon of rose petal jam.

The dough of Halawet el jibn is cheesy. Iknow you eagerly want to know how to make this thing so your wait is over, let’s go for it.

Sweet ingredients:

·        1 and a 1/2 cup of water

·        1 cup white sugar

·        rose water (two teaspoons) (orange blossom water)

·        1 cup fine semolina

·        2 cups shredded mozzarella

·        2 cups table cream

Instructons:
Follow the steps accurately to make the best sweet cheese rolls AKA Halawet el Jibn.

·        Bring water and sugar to a simmer in a medium saucepan over medium-high heat.

·        Stir until the sugar is completely dissolved. Stir in the rose water.

·        Stir in the semolina until it is thoroughly mixed.

·        Add the mozzarella cheese and continue to mix until a dough forms. It will be elastic and sloppy at first, but keep churning until the dough-like texture forms.

·        Allow the dough to cool to the point where it can be handled, about 5-10 minutes. After that, knead the dough until it is uniform and smooth. Cut the dough into two equal pieces.

·        To keep the dough from sticking to your counter/surface, put some syrup on it and roll it out on that, or use plastic wrap.

·        Take one half of the dough and roll it out as close to a rectangle as you can with a rolling pin or your hands. Remove all of the edges to create clean, crisp lines.

·        Begin around 1/2 way through "Take some of your table cream and spread it out in a log form from left to right, starting at the dough's edge.

·        The cream should be roughly half full "in terms of thickness

·        Then, with the remaining 1/2" of dough, draw it up and over the cream, rolling it over until the cream is completely covered and the dough overlaps.

·        Then, from left to right, slice the roll near to the end with a sharp knife. Continue in this manner until all of the dough has been used.

·        Cutting through all the rows from top to bottom, line up all your now-filled log roles and slice them into smaller pieces approximately 1 1/2" broad or smaller if you want.

·        Serve with sugar syrup and crumbled pistachios on top!

Serve it to your guests by making minimum 30 bite pieces and enjoy the appreciation by them.