Recipe: Perfect Halewet el-jeben

Halewet el-jeben. Lebanese Halawet el Jeben: How it's Traditionally Prepared in Akkar, Lebanon. Halawet El Jibn Recipe with Homemade Cream La Halawet el jeben [ حلاوة الجبن ], que l'on peut traduire par douceur au fromage est une spécialité du centre de la Syrie : des villes de Hama et Homs.

Halewet el-jeben These sweet cheese rolls are a typical dessert commonly associated with Levantine and Arab countries, though it is believed they originated. When I was a kid, before globalization and the internet (yes , that statement does make my kids giggle and makes me feel old) whenever we had a special occasion and we wanted to. Halawet El Jibn is a light and creamy bundle of deliciousness that packs a swimmingly beautiful combination of exotic flavors and textures. You can cook Halewet el-jeben using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Halewet el-jeben

  1. You need 500 gm of migrola cheese.
  2. Prepare 320 ml of water.
  3. It’s 340 gm of sugar.
  4. It’s 340 gm of semolina.
  5. It’s 2tsp of Rose water.
  6. It’s 80 gm of pistachu.
  7. It’s of For the filling.
  8. You need 600 ml of heavy cream.
  9. It’s 200 ml of Sugar syrup.
  10. It’s 500 gm of sugar.
  11. It’s 230 ml of water.
  12. It’s 2tsp of orange blossom.

The outer layer is made out of cheese (typically Akkawi. The velvety Halawet el Jeben is seriously addictive, so make sure you have some stomach space for more than one. This is "Halawet Al Jeben Bl Toufah Wal Korfe" by Mobilearts on Vimeo, the home for high quality videos and the people who love them. Sauter à la navigation Sauter à la recherche.

Halewet el-jeben step by step

  1. In a saucepan, combine together the sugar, water. Heat over medium heat till sugar dissolved. Bring it to a boil and reduce the heat to low and simmer for 10 minutes.
  2. Stir in orange blossom and rose water. Set aside to cool..
  3. Add in the mozzarella cheese and keep stirring it. It will start to melt quite fast. Keep breaking it and mixing with the liquid..
  4. Once it is quite smooth add in the semolina flour..
  5. Once semolina is added it will quickly start to come together. Stir it for about 30 seconds till it starts forming a soft lump and separates from the pan..
  6. Transfer the dough to a surface drizzled with prepared warm sugar syrup. Sugar syrup will not let the dough stick to the counter. Divide the dough into two equal pieces. Take one half of the dough to work with and cover the other half of the dough..
  7. Roll it out quite thin into a 9X13 inch rectangle with a rolling pin. Drizzle sugar syrup over the dough too to smoothen it out. Cut the uneven edges of the dough into a straight line. Fill piping bag with mascarpone and cut about 2 cm off the edge. Pipe onto the dough on the long side facing you leaving an inch border..
  8. Roll the dough over the cheese until the mascarpone is covered completely. Using a sharp knife, cut it off the rest of the dough. Now you will have a thin log. Again with a sharp knife cut out 4cm pieces from this log. Repeat the same process with the rest of the dough. Place in a serving plate and drizzle with pistachios. Pour simple syrup before serving.

De l'arabe حلاوة الجبن, ḥalāwat al-jibn (« confection de fromages ») composé de حلاوة, halawet (« douceur ») et جبن, jubn (« fromage »). halewet el-jeben \a.lɛ.wɛt ɛl ʒɛ.bɛn\(h aspiré) féminin. Halawet el jeben, douceur au fromage. Rouleau de fromage adouci, fourré à la crème de lait, pistaches. Cheese dough wrapped around Lebanese cream "Kashta", flavored with rose water, orange blossom and garnished with pistachios and honey syrup. Halawat al Jeben is one of the most delectable Arabic sweets among the wide selection of ‎delicious treats.

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