Halawet el-Jibn
Fresh cheese cooked into a semolina dough, rolled thin, and filled with a cloud of ashta cream — then sliced into scrolls and drizzled with rose water syrup and pistachios.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 400 g Akawi cheese (or fresh mozzarella)
- 1/2 cup Fine semolina
- 1/4 cup Sugar
- 1 cup Heavy cream
- 250 g Whole milk ricotta (for ashta filling)
- 3 tbsp Heavy cream (for ashta)
- 2 tbsp Sugar (for ashta)
- 1 tbsp Rose water (for ashta)
- 1.5 cups Sugar (for syrup)
- 3/4 cup Water (for syrup)
- 1 tbsp Orange blossom water (for syrup)
- 3 tbsp Pistachios (finely crushed)
Instructions
- Desalt akawi cheese overnight in cold water, changing water twice (same process as knafeh). If using fresh mozzarella, skip.
- Make ashta cream filling: Combine ricotta, heavy cream, sugar, and rose water. Beat until smooth and fluffy. Refrigerate until needed.
- Make the syrup: Combine sugar and water, bring to a boil, simmer 5 minutes, add orange blossom water. Cool completely.
- Make the dough: Drain and crumble the desalted cheese into a wide, heavy-bottomed pan over low heat. Add the sugar and stir constantly as the cheese begins to melt.
- Once the cheese is fully melted and releasing liquid, add the semolina gradually while stirring vigorously. The mixture will begin to pull away from the sides of the pan and form a cohesive dough.
- Add heavy cream in small amounts if the dough feels too stiff — it should be smooth and pliable, like warm mochi.
- Turn the dough out onto a surface lightly sprinkled with semolina. Let cool for 5 minutes until handleable.
- Divide into portions. Roll each portion between two sheets of parchment paper into a thin rectangle (about 3mm thick).
- Spread a generous layer of ashta cream over the entire surface of each rectangle.
- Roll tightly from one long edge to form a log. Refrigerate for 30 minutes to firm up.
- Slice into rounds about 2cm thick. Arrange on a platter.
- Drizzle with the cooled syrup and scatter crushed pistachios over everything.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Halawet el-Jibn?
Fresh cheese cooked into a semolina dough, rolled thin, and filled with a cloud of ashta cream — then sliced into scrolls and drizzled with rose water syrup and pistachios.
Where is Halawet el-Jibn from?
Halawet el-Jibn comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Halawet el-Jibn vegetarian?
As written, Halawet el-Jibn contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of fine semolina in Halawet el-Jibn?
The fine semolina called for here is part of the traditional recipe and gives Halawet el-Jibn its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Halawet el-Jibn?
In a Lebanese desserts spread, Halawet el-Jibn is served at the end of a meal or with afternoon coffee or tea. A little extra syrup or nuts on top is traditional where the recipe calls for them.
Can I make Halawet el-Jibn ahead, and how do I store leftovers?
Most components can be prepared ahead. Store leftovers covered in the refrigerator and bring to room temperature before serving for the best texture; syrups and nut toppings are best added or refreshed close to serving.