Sandra Halawet el jibn is an Arabic sweet cheese dessert made with mozzarella, fine semolina and sugar, cooked into a soft dough and rolled around a mascarpone filling. It is shaped while hot, refrigerated for 1 hour, then sliced and served with syrup and crushed pistachios. This version leaves out the orange blossom water for a plainer finish.
The semolina goes in after the cheese has fully melted. Stir continuously from that point. The mixture thickens fast and needs constant movement to come together without lumps. It is ready when it pulls away from the sides of the pot and holds like a soft dough.
Lay the cling film out on the counter before you start cooking. The dough sets quickly as it cools and there is only a short window to press it flat and roll it tight. Have the mascarpone cold and ready before the pot comes off the heat.
Halawet El Jibn Recipe (Arabic Sweet Cheese Rolls)
Description
Arabic sweet cheese rolls made with mozzarella, fine semolina and sugar, filled with mascarpone, refrigerated and served with syrup and crushed pistachios. Makes 12 to 16 slices.
Ingredients
For the filling:
To serve:
Instructions
- Lay two large sheets of cling film flat on the counter before you begin.
- Put the water and sugar in a medium pot and bring to the boil over medium heat.
- Add the mozzarella pieces and stir until fully melted and smooth.
- Add the fine semolina all at once and stir continuously. Keep stirring over medium heat until the mixture thickens and pulls away from the sides of the pot, about 5 to 7 minutes. It should hold together like a soft dough.
- Working quickly, pour the hot dough onto the cling film. Press and spread it into a thin rectangle using the back of a spoon or wet hands.
- Spoon cold mascarpone generously across the surface, leaving a 1cm border around the edges.
- Use the cling film to lift and roll the dough tightly into a log. Seal the ends by twisting the cling film.
- Repeat with any remaining dough.
- Place the rolls in the fridge for 1 hour until fully set and cold.
- Unwrap, slice into rounds and arrange on a plate. Drizzle with syrup and scatter with crushed pistachios.
FAQs
My dough hardened before I could finish rolling it what went wrong?
The dough was left to cool too long before rolling. It sets within a few minutes of coming off the heat. Have the cling film laid out and the mascarpone ready to go before you start cooking, so you can pour and roll immediately.
Can I use cream cheese instead of mascarpone?
Yes. Use full-fat cream cheese at the same quantity. It is slightly tangier than mascarpone and a little firmer, but it works well as the filling. Avoid low-fat varieties as they release water and make the roll wet inside.
Can I add orange blossom water or rose water?
Yes. The original recipe notes that this is the traditional way to make halawet el jibn but leaves it out by choice. Add 1 teaspoon of orange blossom water or rose water to the pot along with the semolina if you want the classic Levantine flavour.
What syrup should I use?
The original recipe says any syrup works. A basic simple syrup made with equal parts sugar and water, boiled for 5 minutes, is the standard choice. It can be made while the rolls are chilling. Drizzle it over just before serving, not ahead of time, or the rolls go soggy.
What should I serve this with?
Halawet el jibn works well as the centrepiece of a Middle Eastern dessert spread. Cream Filled Mussel Baklava uses the same mascarpone and pistachio combination in a crispy filo format and pairs naturally on the same table. For a dough-based syrup-soaked alternative, Turkish Lip-Shaped Pastry (Dilber Dudağı) gives you another shaped sweet from the same region.
