Halawet el jiben is a delectable Levantine dessert recipe that should be noticed. Chef Marc will show you the steps required for preparing the ideal middle eastern sweet cheese rolls.

WHAT IS HALAWET EL JIBEN? 

Halawet El Jebn is a Levantine beautiful Lebanese dessert combined with exotic flavours and textures. Made of  Semolina, sweet Akkawi cheese dough, sugar syrup, orange blossom, rose-water, Achta clotted cream, crowned with pistachios, rose petal jam and a drizzle of syrup flavoured orange blossom that puts the last seal of perfection.

INGREDIENTS

500 g Akkawi cheese
500 g string cheese
300 g sugar syrup
50 g butter
100 g white fine semolina
5 g rose-water
400 g fresh Ashta
20 g pistachios
4 g rose petal jam



For the syrup 
600 g granulated sugar
400 g water
15 g lemon juice
¾ tsp rose-water
1/2 tsp mastic drops
¾ tsp orange blossom water

METHOD OF COOKING
Step 1

In this paragraph, I will teach you how to make a successful Sugar syrup. The syrup can be made in advance and stored in the fridge for a month.

Firstly, grind mastic drops and sugar in a mortar and pestle until it turns into powder. Secondly, over medium heat, in a saucepan, combine together the sugar, powdered mastic, water & lemon juice then stir the mixture until the sugar dissolves. Therefore, as soon as the sugar has completely dissolved and the mixture begins to bubble stop stirring. Thirdly, reduce on a low heat and simmer for around 8 to 13 minutes until the syrup slightly thickens and reach a consistency similar to maple syrup. However, Do not simmer for longer it could turn into caramel and will be very hard to remove or clean. Lastly, pour in the orange blossom and rose-water. Transfer to a serving bowl and allow to cool at room temperature.

Step 2

The sweet cheese rolls require patience. Start by slicing the cheese into small cubes. Afterwards, Soak into cold water and transfer to the refrigerator for 12 hours. While the cheese is soaking, the water must be changed twice. Rinse with cold water then drain and pat dry using paper towels. The process is needed to remove the excess salt from the cheese.

Step 3

In a cooking pot over medium-high heat add in the cheese by stirring slowly until the cheese melts forming a soft dough. Drain the remaining water then add the butter, fine white semolina, syrup while stirring constantly with a spatula until everything is well combined and incorporated. Allow the melted cheese dough to cool until the dough is warm enough to work with. On a clean flat surface poor in a small quantity of syrup and place the cheese dough, then flatten using the rolling-pinin.

Step 4

Shred the dough using your hands, place in a small serving bowl topped with Ashta and garnished with finely chopped fresh pistachio and rose petal jam. Watch the video to learn more about sweet cheese rolls and a new plating method.

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #marcabed

50 replies on “Halawet el jiben! A delectable​​ delight”

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