Halawet El Jibn (Sweet Cheese Rolls)
A stretchy mozzarella-and-semolina dough wrapped around rich qishta cream, scented with orange blossom and topped with pistachios.
Halawet el jibn is an elegant Levantine sweet of thin, stretchy cheese dough wrapped around a creamy qishta filling scented with orange blossom. Soaked in syrup and dressed with pistachios, it balances softness and sweetness in every bite.
How to Prepare
Make the qishta: whisk the milk, cornstarch, semolina and sugar in a pot over medium heat until thick, then stir in the qishta and orange blossom water and let it cool.
For the dough, bring the water and sugar to a boil to make a light syrup.
Lower the heat and stir in the mozzarella and fine semolina, mixing until a smooth stretchy dough forms, then add the orange blossom water.
Spread the warm dough thinly, spread the qishta along one edge and roll it up.
Cut into pieces, garnish with crushed pistachios and a little syrup or rose jam, and serve.
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Work with the dough while it is still warm so it stays soft and easy to roll.
Ingredient Swaps
You can use unsalted mozzarella in place of akkawi cheese after desalting it.
Replace the ready clotted cream with a homemade milk-and-starch cream if you prefer.
Instead of orange blossom water, use rose water for a different fragrance.
Common Questions
How do I get stretchy cheese dough?
Knead the melted cheese with semolina and syrup over low heat until it becomes smooth and pliable.
Why did my dough turn tough?
Usually from overcooking; take it off the heat as soon as it comes together and stretches.
Do I need to desalt the cheese?
Yes, soak salty cheese in water and change it until the saltiness fades.
How do I store it?
Keep it in the fridge for two days in a sealed container and serve chilled.
When do I add the syrup?
Drizzle syrup at serving so the dough stays soft without soaking too much.
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