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Traditional Syrian Halawet el Jibn (Sweet Cheese and Semolina Rolls Stuffed with Ashta Clotted Cream)
The legendary dessert from Hama, Syria: delicate, elastic sheets of sweet mozzarella and fine semolina rolled around rich ashta clotted cream, drizzled with fragrant rose-attar syrup and bright pistachios.
Prep
25 min
Cook
15 min
Total
40 min
Ingredients
servings
6
- Fresh unsalted sweet mozzarella or Akkawi cheese shredded350 g
- Fine durum semolina120 g
- Water200 ml
- Granulated sugar80 g
- Rose water and orange blossom water2 tbsp
- Chilled clotted ashta cream or rich mascarpone blend250 g
- Finely ground pistachios40 g
- Light scented sugar syrup (Ater)100 ml
Preparation Steps
1
Bring water and sugar to a simmer. Rain in fine semolina, whisking continuously for 2 minutes over low heat into a smooth dough.
2
Add shredded cheese by handfuls, stirring vigorously until completely melted into a stretchy, glossy dough. Stir in floral waters and remove from heat.
3
Roll warm dough thinly (3 mm) between greased plastic wraps. Pipe or spoon cold ashta along the edge, roll tightly once, and slice into log. Cut into 4-5 cm pieces, chill 30 minutes, top with ground pistachios, and serve with sweet syrup.
Cooking Journal
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Nutrition Facts
per servingCalories
380
Protein
16g
Carbohydrates
38g
Fat
18.5g
Allergens
GlutenMilkNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional Middle Eastern & North African Gastronomic Archives / Public Domain Cookbooks (Historic Culinary Archives & Public Domain Heritage Collections)
Legal status: Public Domain (Traditional Heritage / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
