Halewet el-jeben, We use prepare 12 Ingredients And 8 Steps

Ok now Tutorial Cooking Of Halewet el-jeben Lebanese Halawet el Jeben: How it's Traditionally Prepared in Akkar, Lebanon. Halawet el Jibn nach Originalrezept in Syrien. Halawet el-jibn is a traditional Levantine and Middle Eastern dessert of Syrian origin made of semolina dough and cheese, topped with cream and sugar.

Halawet el-jeben. (حلاوة الجبن بالقشطة, Halawet el-jibn). These sweet cheese rolls are a typical dessert commonly associated with Levantine and Arab countries, though it is believed they originated. Halawet El Jibn is a light and creamy bundle of deliciousness that packs a swimmingly beautiful combination of exotic flavors and textures. We can cook Halewet el-jeben by using 12 ingredients and 8 steps. Here is how you cook Halewet el-jeben.

Ingredients of Halewet el-jeben

Prepare 500 gm of migrola cheese.
You need to prepare 320 ml of water.
You need to prepare 340 gm of sugar.
Prepare 340 gm of semolina.
You need to prepare 2tsp of Rose water.
You need to prepare 80 gm of pistachu.
Prepare of For the filling.
You need to prepare 600 ml of heavy cream.
Prepare 200 ml of Sugar syrup.
Prepare 500 gm of sugar.
You need to prepare 230 ml of water.
Prepare 2tsp of orange blossom.

The outer layer is made out of cheese (typically Akkawi. La Halawet el jeben [ حلاوة الجبن ], que l'on peut traduire par douceur au fromage est une spécialité du centre de la Syrie : des villes de Hama et Homs. C'est un dessert ancestral mais comme nombre. The velvety Halawet el Jeben is seriously addictive, so make sure you have some stomach space for more than one.

Halewet el-jeben directions

In a saucepan, combine together the sugar, water. Heat over medium heat till sugar dissolved. Bring it to a boil and reduce the heat to low and simmer for 10 minutes.
Stir in orange blossom and rose water. Set aside to cool..
Add in the mozzarella cheese and keep stirring it. It will start to melt quite fast. Keep breaking it and mixing with the liquid..
Once it is quite smooth add in the semolina flour..
Once semolina is added it will quickly start to come together. Stir it for about 30 seconds till it starts forming a soft lump and separates from the pan..
Transfer the dough to a surface drizzled with prepared warm sugar syrup. Sugar syrup will not let the dough stick to the counter. Divide the dough into two equal pieces. Take one half of the dough to work with and cover the other half of the dough..
Roll it out quite thin into a 9X13 inch rectangle with a rolling pin. Drizzle sugar syrup over the dough too to smoothen it out. Cut the uneven edges of the dough into a straight line. Fill piping bag with mascarpone and cut about 2 cm off the edge. Pipe onto the dough on the long side facing you leaving an inch border..
Roll the dough over the cheese until the mascarpone is covered completely. Using a sharp knife, cut it off the rest of the dough. Now you will have a thin log. Again with a sharp knife cut out 4cm pieces from this log. Repeat the same process with the rest of the dough. Place in a serving plate and drizzle with pistachios. Pour simple syrup before serving.

Halawet El Jeben is a famous dessert in Lebanon, Syria and Jordan. Try this delicious recipe of Halawet El Jeben. When I was a kid, before globalization and the internet (yes , that statement does make Now Back to the recipe for Halawet al Jebn. Halwet al jebn (which literally means the dessert. Le célèbre "Halawet El Jeben", rempli de Kashta et enveloppé dans une couche de fromage doux, et garni d'eau de rose.

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