Halawet el-jibn

Name: Halawet el-jibn
Prep time: 46 min
Cook time: 10 min
Total time: 56 min
Yield: 8
Cuisine: Levantine
Ingredients: 400 grams Mozzarella or sweet string cheese; 1/2 cup fine semolina; 1/2 cup syrup; 1/2 cup water; 1 tablespoon orange blossom water; 2 cups thick cream; 1/2 cup ground pistachios; 1 cup cold syrup

Soft cheese pastry rolls with cream filling, syrup and pistachios — the pride of Hama that has conquered the region.

Vegetarian

Cooking time: 56 min
Hands-on time: 46 min
Free time: 10 min
Difficulty: Hard
Cuisine: Levantine
Calories: 670
Contains: Nuts, Gluten, Dairy

From Hama on the Orontes River came the most ingenious idea in the history of sweets: cheese cooked with semolina and syrup until it becomes a sweet, stretchy dough that is rolled out thinly and wrapped around cream. Cold, fragrant, and unlike anything else.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

8people

Amounts follow the number of people

For the cheese dough

400 grams Mozzarella or sweet string cheese — grated
1/2 cup fine semolina — Sifted, then spooned lightly into the cup
1/2 cup syrup — Cold and thin
1/2 cup water — Add gradually until the texture is right
1 tablespoon orange blossom water — Add gradually until the texture is right

For filling and serving

2 cups thick cream — Full-fat and refrigerated until ready to use
1/2 cup ground pistachios — gently toasted
1 cup cold syrup — For serving

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Equipment

Heavy-based pot — Cheese and semolina need hard stirring over low heat.
Rolling pin — The hot dough is rolled thin on a surface brushed with syrup.

Method

Cook the semolina with water and sugar over low heat until it thickens slightly.
8 min
You’ll know it’s ready when
A light, creamy texture that coats the spoon.
Add the grated cheese and stir over low heat until it melts completely.
10 min
You’ll know it’s ready when
A smooth, elastic mixture that stretches out threads when the spoon is lifted.
Tip: Low heat only: high heat makes the cheese split and turn rubbery and hard.
Pour the dough onto a surface greased with syrup and spread it thinly with wet hands.
8 min
You’ll know it’s ready when
A thin, even, flexible layer that does not tear when lifted.
Tip: Wet your hands with syrup, not water — water makes the dough sticky.
Let it cool slightly until it becomes malleable.
10 minYou can walk away
You’ll know it’s ready when
Warm, not hot; it wraps without breaking.
Cut it into slices, put cream on each slice, and roll it up.
15 min
You’ll know it’s ready when
Tight wraps that don't let the cream out.
Arrange them on a plate, drizzle with syrup, and garnish with pistachios.
5 min
You’ll know it’s ready when
Shiny and firm, the entire roll is lifted.