Photograph of the finished Halawet el jibn

Middle East · Cuộn semolina phô mai Halawet el jibn

Halawet el jibn

1 hr Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mozzarella Mozzarella 800 g
  • Photograph of Semolina flour Semolina flour 240 g
  • Photograph of Sugar Sugar 480 g
  • Photograph of Fresh milk Fresh milk 1 l
  • Photograph of Orange blossom water Orange blossom water 40 ml
  • Photograph of Pistachios Pistachios 120 g
  • Photograph of Cornstarch Cornstarch 100 g
  • Photograph of Lime Lime 2

Method

  1. 1 Soak the mozzarella in cold water for 2 hours, changing the water three times to remove all the salt.
  2. 2 Heat the milk with semolina and cornstarch for 10 minutes until it thickens into a creamy ashta, then refrigerate.
  3. 3 Melt the mozzarella with a little syrup over the lowest heat, stirring until the cheese melts into a smooth, stretchy paste.
  4. 4 The cheese should melt into a smooth, lump-free paste, and when cooked over high heat, it should separate into stretchy, rubbery strands.
  5. 5 Roll the block of cheese between two layers of plastic wrap brushed with syrup into a thin 3 mm sheet, then cut into strips.
  6. 6 Spread ash cream onto each strip, roll them up, drizzle with syrup, and sprinkle with pistachios.

With an appliance

  • Microwave 52 min

    Replace steps 2–3: heat the milk, semolina, and cornstarch at 700 W for 6 minutes, stirring twice, then melt the mozzarella with syrup at 500 W in 30-second increments for 4 minutes; reduce to about 8 minutes, the cream will be less burnt and the cheese will melt evenly without hitting the bottom of the pan, thus reducing lumps. The rolling and wrapping steps remain the same.

Start cooking