Tripoli Halawet El Roz
Chef Noor cooks ground rice with water, sugar, starch, mastic and rose water, then melts in mozzarella to make a stretchy, creamy Tripoli halawet el roz served cool.
Halawet el roz from Tripoli is a distinctive Levantine sweet with a soft, stretchy texture from melted cheese blended into a ground-rice base. Rose water and mastic give it an authentic Eastern aroma. It is spread and cooled, then garnished with cream, syrup, or pistachio and served cold.
How to Prepare
Cook the ground rice with the water, sugar, starch and mastic over low heat, stirring, until thick.
Stir in the rose water.
Add the mozzarella and keep stirring until it melts and the mixture is smooth and stretchy.
Spread into a dish, cool, garnish as you like and serve cool.
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Keep the heat low and stir constantly so the cheese melts smoothly without seizing.
Ingredient Swaps
Swap the ground rice for fine semolina for a slightly different texture.
No mozzarella? Use Akkawi cheese soaked to remove the salt.
You can leave out the mastic, keeping the rose water for aroma.
Common Questions
Why does the mixture stay stretchy?
The melted cheese is what gives the sweet its signature stretchy texture.
Why will the cheese not melt well?
Use fresh mozzarella and keep stirring over low heat.
How do I spread it easily?
Wet your hands or the spoon with rose water to prevent sticking.
Is it served warm or cold?
Usually served cold once it has set a little.
How do I garnish it?
With clotted cream, syrup, and crushed pistachio.
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