Halawet El Jibn

Halawet El Jibn are sweet cheese rolls stuffed with cream and doused with a sugar syrup. They are a Middle Eastern classic and for a good reason! Melt in your mouth delicious, so unique and an utter showstopper.

Course Dessert

Cuisine Middle Eastern

Diet Halal, Vegetarian

Prep Time 20

Cook Time 15

Servings people

Calories 462kcal

Author Farah Abumaizar

Ingredients

1/2 cup sugar 100g
1 cup water
1 cup fine semolina 175g
2 tablespoon orange blossom water
2 tablespoon rose water
400 g shredded mozzarella cheese 1 2/3 cup, 12oz

Sugar syrup for serving:

2.5 cups white sugar 300g
1 1/4 cups room temperature water
squeeze lemon juice
1.5 tablespoon rose water
1.5 tablespoon orange blossom water

Ashta cream for serving (either ready made or see recipe linked in notes)

Instructions

For the halawet el jibn:

Stretch out a few large sheets of plastic wrap onto a countertop. Brush them with a little melted ghee or oil to prevent sticking. You can also optionally drizzle some sugar syrup over them for added flavor.
Add the sugar and water to a large saucepan over medium heat, and stir occasionally until dissolved, then stop stirring and allow the mixture to come to a simmer.
Add the semolina to the sugar mixture, and use a sturdy rubber spatula to stir until thickened and smooth, about 30 seconds or so. Add the orange blossom and rose water and mix until combined.
Add the shredded mozzarella cheese and stir until melted. Keep stirring the mixture, scooping the mixture from the bottom of the pan and folding over and over again until the cheese mixture sticks together and starts to pull away from the sides of the pan.
Immediately place the mixture onto the prepared plastic wrap, dividing it into two batches. Cover each half batch with another sheet of plastic wrap, and use a rolling pin to roll out into a thin rectangle. Use a pizza cutter to cut off any uneven sides.
Add a heaped tablespoon full of ashta cream to the long side of the cheese dough, leaving some dough as a border, then fold the cheese dough over the cream filling, using the plastic wrap to help bring it up and over until you have a sealed cream-filled log. (Think of it like rolling a cinnamon roll with filling inside.)
Use a knife to cut this cream filled log away from the rest of the cheese dough, and set aside on a non stick surface that you can later slice it on (a silicone baking mat, cutting board, parchment covered countertop)
Repeat the process until you've used up all your cheese dough, and slice each cream filled log into small individual halawet el jibn pieces. Store tightly wrapped in the fridge until ready to serve, then topped with crushed pistachio pieces and serve with sugar syrup, preparation method below:

For the sugar syrup:

In a medium saucepan, combine the sugar, water and lemon juice. Set on a stovetop over medium high heat. Stir just to combine then let it be. If sugar isn’t dissolving, you can stir a couple times but as soon as it starts to boil stop stirring.
Bring to a boil, then reduce heat to low and let it simmer for 10 minutes. Remove from stove immediately once 10 minutes is over. It should have thickened to the consistency of maple syrup.
Once off the heat, stir in rose water and orange blossom water, and transfer to a container to cool. Serve with the halawet el jibn.

Video

Notes

🧾 Ingredient Notes:

Fine Semolina: Use fine semolina for a smooth, cohesive dough.
Mozzarella Cheese: Shredded low-moisture mozzarella works best.
Floral Waters: Rose water + orange blossom water are essential for authentic flavor. You can find these in Middle Eastern supermarkets or online!
Ashta: Homemade is ideal. Follow this recipe! In a pinch, canned cream, ricotta, or mascarpone cheese will also work, mix any of these with a little rose and orange blossom water.
Pistachios: Use finely chopped or ground pistachios; add just before serving.

💡 Top Tips

Roll the cheese dough while it’s still warm—it becomes harder to work with as it cools.
Grease your plastic wrap or silpat to avoid sticking, and drizzle with a little sugar syrup for some extra flavor.
Use a pizza cutter for clean edges and even slicing.

🧊 Storing

Fridge: Store tightly wrapped for up to 2–3 days. You can make the rolls 1 day ahead, but don't garnish with pistachios or drizzle with sugar syrup until right before serving.
Freezer: Freeze plain rolls (no syrup/pistachios) for up to 1 month.
Tip: Thaw in fridge, then garnish just before serving.

Nutrition